ABSTRACT
The present study focused on the evaluation of priming with water and various botanical leaf extract and followed by humid invigoration as a means to improve seed germination and seedling vigour of ribbed gourd (COH 1) and bitter gourd (CO 1). The seeds of these gourds were primed with water and various leaf extracts at 2% concentration viz., Pongam (Pongamia pinnata L.), Neem (Azadira chtaindica), Moringa (Moringa oleifera), Curry leaf (Murraya koenigii), Notchi (Vitex negundo), Coconut (Cocos nucifera), Hena (Lawsonia inermis) and Guava (Psidium guajava). Unprimed seeds taken as a control. Hydro and leaf extract priming with humid invigoration process significantly influence the germination and seedling vigour of both crops viz., ribbed gourd (COH 1) and bitter gourd (CO 1). The study revealed that highest seed and seedling quality characters like germination percentage, speed of germination, seedling length, dry matter production, vigour index I and vigour index II were recorded in hydro primed with humid invigoration. Among the leaf extracts moringa shows better seedling growth of above parameters. Minimum value of this parameter was recorded in henna leaf extract priming with humid invigoration in both ribbed gourd (COH 1) and bitter gourd gourd (CO 1).
ABSTRACT
Aim: Mango (Mangifera indica L.) is the second most consumed fruit which belongs to the family Anacardiaceae. Ripening in mango (climacteric fruit) is hastened by application of ethrel. The experiment was conducted to study the effect of different temperatures during ethrel treatment on shelf life and quality of mango cv. Alphonso.Study Design: The experiment consisted of three treatments and seven replications laid out in Completely randomized design (CRD).Place and Duration of Study: The study was conducted at Department of Fruit Science, Horticulture College and research Institute, Tamil Nadu Agricultural University, Coimbatore during 2022-2023. Methodology: Mango cv. Alphonso was subjected to ethrel treatment in three different ripening chambers having different temperatures viz., T1 – silpaulin chamber (33°C), T2 – zero energy cool chamber (26°C), T3 – cold chamber (22°C) for a period of 24 hours. After ethylene treatment, the fruits were stored at ambient temperature to study the ripening behaviour. Shelf life and quality parameters were observed and recorded. Results: The days taken for ripening was lesser (6 days) and the rate of conversion of quality attributes were higher in fruits subjected to ethrel treatment in silpaulin chamber. The quality attributes like TSS (22°Brix), acidity (0.25 %), TSS : acid ratio (88) were significantly higher in fruits treated in silpaulin chamber on the day of ripening. The physiological loss in weight was found to be significantly lesser in fruits subjected to ethylene treatment in cold chamber (6.56 %) and were on par with fruits treated in zero energy cool chamber (6.71%) whereas the firmness and shelf life were found to be significantly higher in cold chamber treated fruits (2.35 N, 15 days respectively) but firmness was on par with fruits subjected to ethylene treatment in zero energy cool chamber (2.21 N) on ripening. The overall acceptability of fruits in sensory evaluations was significantly higher in fruits treated in zero energy cool chamber (8.3) which was on par with fruits treated in cold chamber (8.1).Conclusion: The fruits treated in silpaulin chamber had better TSS, acidity and TSS: acid blend. The fruits treated in cold chamber were superior in shelf life and sensory score which was also on par with fruits treated in zero energy cool chamber. Hence zero energy cool chamber can be used as an alternative to cold chamber for ethrel treatment which would be cost effective, environment friendly and can be used by small traders and farmers.