The release of K from waste mica (muscovite and biotite) was tested with 4 K-solubilizing isolates collected from maize rhizosphere, for 7, 14 and 21 days of incubation at 28 ± 2°C. K-solubilization by different bacterial isolates showed significant change on muscovite and biotite powder supplemented plates and the amount of K released varied from 1.28 -46.75 µg/ml. The soluble K contents in all isolated treatments were significantly higher than control. Herein, isolate KSB 2 had higher K-solubilization ability when compared with other isolates (KSB 1 , KSB 3 and KSB 4 ) in vitro.

An experiment was conducted during Kharif seasons of 2009 and 2010 on groundnut (Arachis hypogaea L.) under western dry zone of India following a split-plot design with four dates of sowing (April 20, May 15, June 9 and July 4) and two varieties (HNG 10 and TG 37A) in main- plot and four fertility levels (0, 20 N : 40 P2O5, 30 N : 60 P2O5 and 40 N : 80 P2O5 kg /ha) in sub-plot. Yield component of semispreading variety ‘HNG 10’ i.e. pods/plant, number of kernel/pod, seed index, shelling percentage and yields i.e. pod, kernel, haulm and biological yield were statistically at par with each other from April 20 to June 9 sowing and minimum yield was observed in July 4 sowing, while days to maturity reduced significantly with delay sowing. Variety ‘TG 37A’ sown at July 4 had significantly higher yield attributes and yields than earlier sowing. Harvest index in both the varieties was observed significantly higher in July 4 sowing. Significantly higher yield components and yields were recorded in 30 kg N-60 kg P2O5/ha which was statistically at par with 40 kg N-80 kg P2O5/ha. On the basis of economics, June 9 sowing variety ‘HNG 10’ of groundnut recorded significantly higher net return. DOI: http://dx.doi.org/10.3329/bjb.v43i2.21669 Bangladesh J. Bot. 43(2): 169-173, 2014 (September)

The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.

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Purpose This paper aims to optimize the quantum of aonla pulp that could be mixed with guava pulp to make a nutritional rich fruit bar. The developed fruit bar will not only help in the improvement of processing value of both Guava and underused but highly nutritional Aonla but also serve the purpose of improvement in nutritional status of consumers. Design/methodology/approach Response surface methodology (RSM) using Box–Behnken design was used with the process variables as aonla and guava pulp ratio, PR (30:70, 40:60, 50:50); pectin concentration, PC (0, 0.15, 0.30%); and drying temperature, DT (50, 60, 70°C) for optimization of process conditions. The prepared mixed fruit leather was evaluated for physico-chemical, textural and sensory properties such as titratable acidity (TA), ascorbic acid content (AA), L value (lightness), cutting force (CF), taste and overall acceptability (OAA). Findings Second-order regression models fitted for TA, AA, L value (lightness), CF, taste and OAA were highly significant (P = 0.01) with the coefficient of determination (R2 = 0.85). The TA and AA of mixed fruit bar increased whereas L value, CF, taste and OAA decreased with increasing level of aonla pulp in the blend formulation. The optimum process conditions for mixed aonla-guava bar with desirable characteristics were 40:60 (PR), 0.02% (PC) and 56°C (DT). The corresponding optimum values of TA, AA, L value, CF, taste and OAA were 1.00%, 164 mg/100 g, 50, 5066 g, 7.83 and 7.92, respectively. The design formulation and data analysis using RSM validated the optimum solution. Originality/value This paper demonstrates that optimum blending of aonla and guava pulp has improved the overall nutritional characteristics and acceptability of the final product. This will not only help in reducing the associated post-harvest losses but also encourage the cultivators/local processing industries by stabilizing the price during glut sea.

The correlation between physical parameters of guava like axial dimensions, projected area, volume, and mass is essential for developing postharvest machineries especially grading systems. The present study focused on measuring physical characteristics (dimensions, projected area, and volume) of guava (cv. Allahabad safeda), and the development of predictive linear and nonlinear (linear, quadratic, power, and S-curve) models to determine the mass of guava. The fruits were graded based on the maximum equatorial diameter in three grades that is, large (Φ = 66-75 mm), medium (Φ = 54-65 mm), small (Φ = 43-53 mm), and mass modeling was performed. The model equations were also fitted on ungraded fruits samples for comparison purpose. The major, intermediate, minor intercepts, geometric mean diameter, weight, volume, and criteria projected area

The role of phospholipid modification initiated by phospholipase D (PLD) in enzymatic browning has been revoked through this study. Various alcohols and aldehydes were tried to read out their PLD controlling behaviour. Based on in-vitro results, reagents like hexanal and inositol were used to regulate PLD activity of litchi fruit stored at ambient temperature and their effects on fruit quality and physiological characteristics were also investigated. The results showed that combinatorial chemical treatment was successful in maintaining freshness of fruit through delayed physiological loss in weight and hence maintaining firmness. Combinatorial treated fruit had lower browning index than control by day 7. This novel treatment also maintained comparable levels of total phenolics and lowered the level of malondialdehyde. Evaluation of antioxidative enzymatic profile also confirmed the alleviation of oxidative stress of litchi fruit at ambient temperature. Thus, this strategy of enzyme regulation could play a vital role in overall quality maintenance of litchi fruit.