<p><strong>Background:</strong> Photo-selective shade netting technology is an emerging agro-technological concept, which aims at the improvement of crop quality by modification of spectral light and provides physical protection of the crop. The aim of this study was to investigate the influence of four protective nets with different colours on the colour of the apple fruits grown under the netting.<br />
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<strong>Methods: </strong>The colour of apple fruits, variety Florina, grown under different photo-selective nets: black, red, white and yellow was studied. The colour of the fruits studied was determined in terms of hue, saturation and brightness. The effect of white reflective ground cover on colour of the apples was also investigated. For this purpose, the reflective ground cover was applied for the duration of one month, during the fruit ripening period. To determine the colour and its descriptive values, spectrophotometric measurements were carried out with a CSS-D spectrophotometer, equipped with a CSS-45 sensor from Gigahertz-Optic. The spectrophotometric measurements show that the dominant colour of the apples was-yellow and the covering colour of the skin of the fruit falls in the orange section of the spectrum.<br />
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<strong>Result:</strong> As a summary of the obtained results, the most intense was the colour of apples, grown under a yellow net and the least intense was the apple colour when a white net and a reflective ground cover was used. It was found that, the colour of the apple skin, in terms of wavelength, significantly changes when a ground reflective cover was used. Noticeable differences in the intensity of the apple colour were found. The apple colour intensity was higher when only photo-selective nets were used. A deviation from this dependence was observed only for the black net. A correlation analysis was made between the spectral characteristics. The results show that there was strong, albeit negative, relationship between the half-width of the reflection peak and the rest of the spectral characteristics, the strongest being for the spectral colour of the apple fruit.</p>


<p>Effect of Different Photo-sensitive Nets on the Colour of Apple Cv. Florina</p>


<div><strong>Background:</strong> In soybean yellow seed coat is preferred in the market, however, colored ones are currently gaining attention because of their medicinal and nutritive values; besides. Hence it is essential to breed varieties with desired seed coat colour.&nbsp;<br />
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<strong>Methods:</strong> Twelve genotypes with six each having yellow and black seed coats were screened with fourteen primers linked to seed coat colour governing loci.&nbsp;<br />
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<strong>Result:</strong> Out of them twelve primers showed polymorphism. Monomorphism was observed with both <em>T</em> loci specific and two of the three <em>R</em> loci specific primers. However <em>I</em> locus specific primers i.e. SM303, SM305 and TR showed polymorphism shared by their seed coat color. SM303 amplified a 180 bp sized band in yellow seed coated genotypes and a 130 bp band in black seed coated genotypes. SM305 amplified dual bands with a 200bp band being monomorphic and an additional band (192-216 bp range) present in only yellow seed coated genotypes, of which a 208 bp band was shared by four yellow seed coated genotypes. Cold induced seed coat discoloration specific TR primer generated bands of different size ranges in yellow seed coated (336-344 bp) and black seed coated genotypes (300-320), of which a 340 bp band was shared by four yellow seed coated genotypes.</div>


<div>Verification of Soybean Seed Coat Colour Specific Markers Reveals <em>I</em> Loci Specific Markers Capable for Distinguishing Genotypes Differing in Seed Coated Colour</div>


<div style="text-align:justify">Experimental apple bar was developed from four different varieties (treatment) of apple. The varieties were Fuji (T1), Adani (T2), Deluxe (T3) and Red delicious (T4). Fruit bars were evaluated for their nutritional and sensory properties. The study showed that apple bars developed from Red delicious variety showed maximum fiber (0.26 %), potassium content (126 mg %) while the maximum moisture content (14.72 %) in Deluxe variety apple bar and total carbohydrate (28.83%) was found in apple fruit bars developed by Adani variety. The results of sensory evaluation test revealed that appearance, colour, flavour, taste and overall acceptability scores were highly significant. But sensory scores such as flavour, taste and overall acceptability was found higher in sample T4 as compared to other samples. Among the four different varieties of apple for preparation of apple bar and their nutritional and sensory evaluation it can be conclude that the variety Red delicious was found superior in all aspects.</div>

<div style="text-align: justify;">Preparation and quality assessment of apple bar from different varieties</div>

<div style="text-align: justify;">The cashew apple production in India is estimated to be 65 lakh tones per year but less than 10% of it is processed inspite of possessing all nutritional and medicinal properties. Although the nutritional and economic importance of cashew apple has been acknowledged by many researchers, but no systematic research has been taken yet for proper utilization of large quantities of cashew apples which are being wasted every year. The present investigation was therefore, carried out at Cashew Research Station, All India Coordinated Research Project on Cashew, during the year 2017-18 to evaluate the fifteen diverse cashew genotypes for their physico-chemical parameters as well as value addition of cashew apple juice. The experiment was laid out following the statistical design RBD with two replications. The tested cashew genotypes revealed variations with respect to physico-chemical parameters of cashew apple as well as prepared RTS. Cashew genotype, Kankadi revealed superiority for physical parameters such as cashew apple length (9.2cm), cashew apple breadth (both at wider (5.17cm) and narrower point (4.35cm)), specific gravity (1.21), juice recovery (72.91%) and apple to nut ratio (15.41). Cashew apple weight was recorded maximum in genotype VTH-711/4(118.71g). Genotype, Dhana exhibited superiority for total cashew apple yield (19.35kg plant-1), titrable acidity(0.35%) and ascorbic acid content(254.54mg 100g-1) among the tested genotypes. Total soluble &nbsp;solids was recorded maximum in genotype &nbsp;D-19 (15.52 0 brix). Reducing sugar and total sugar was recorded maximum in genotypes, NRCC Sel-2(9.90%) and BPP-8 (10.53%) respectively. Minimum amount of tannin was recorded in genotype Bhubaneswar-1(1.76mg ml-1). The organoleptic evaluation of prepared RTS revealed wide variations and recorded organoleptic values ranged between 3.50 to 5.00 for colour, 3.00 to 5.00 for appearance, 2.00 to 4.80 for flavour, 2.00 to 4.00 for taste, 2.00 to 4.50 for sweetness and 2.00 to 4.25 for overall acceptability on 5 point hedonic scale. The genotype, Bhubaneswar-1 recorded highest score for all the organoleptic parameters such as colour (5.00), appearance (5.00), flavour (4.80), taste (4.00), sweetness (4.50) and overall acceptability (4.25). Thus, the genotype, Bhubaneswar-1 may be commercially exploited for RTS preparation owing to its low tannin and consumer acceptability.</div>

<div style="text-align: justify;">Studies on physico-chemical parameters of cashew (<em>Anacardium occidentale</em> L.) apple for value addition</div>

<div><strong>Background: </strong>An attempt has been made in this study to identify the limitations encountered by the apple farmers in production and marketing which stall its growth in the study area. The present study has been carried out in the Jammu region of Jammu and Kashmir union territory with special emphasis on selected districts which fall under Chenab Valley, which is mostly hilly terrain &nbsp;and mountainous, as these regions had the highest area and production under apple crop.<br />
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<strong>Methods:</strong> The primary data has been collected by survey method by interviewing the apple farmers as well as different market functionaries directly through an especially prepared and pre-tested schedule. The Identified constraints of the farmers in the production and marketing of apple had been ranked by making use of the Garrett&rsquo;s Ranking Technique.<br />
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<strong>Result: </strong>The analysis of the study revealed large number of constraints in the production and marketing of the commercial varieties of apple in a selected area, out of which occurrence of apple disease such as Stem Black, Powdery Mildew, Scab, Nectaria Twig Blight, Alternative Twig Blight, Peppery Dark/Pink Disease. Similarly, some of the common pests reported are: Woolly Aphids, San Jose Scale, Stem Borer, Root Borer, Bark Borer had been the major problem faced by the Growers, high labor cost, lack of latest technical knowledge, high cost of transportation, lack of transportation facilities and costly packing material have been identified as the major problems. In order to overcome the marketing problems of the study area apple producers should be organized as federation, cooperatives and union. The study calls for all government and non-governmental organizations to work together to expand and improve apple production and establish apple marketing hub for tackling the bottlenecks in the expansion of apple crop in the study area.</div>


<div>Bottlenecks in Production and Marketing of Apple in Mountainous and Inaccessible Areas of Chenab Valley</div>


<div><strong>Background:</strong> It is expedient to reduce or remove a negative effect of replant disease on new plantations after the old uprooted ones. To solve this problem, it is necessary to carry out the direct researches aimed at identifying the reasons for a negative effect of toxic soil conditions on young fruit plantations.<br />
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<strong>Methods: </strong>A vegetative trial, aimed at studying the effect of replant disease on the planted young apple trees after the uprooting of a 34-year-old apple plantation which was grown on the plots after a 50-year-old experimental orchard with apple fertilization systems, was established in spring of 2019.&nbsp;<br />
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<strong>Result: </strong>It has been found out in a vegetative trial that the growth of young apple trees weakens considerably in the first two years after planting one-year-old trees. The neutralization of replant disease, when dark grey opodzolic heavy loam soil was fertilized with manure, took place due to enriching it with organic substances. As a result, all the indicators of soil fertility increased and different bio-toxic compounds, which had a negative effect on mineral nutrition of young fruit plants, on their growth process and fruiting, neutralized faster and more intensively.</div>


<p>Feasibility to Neutralize Replant Disease under the Recultivation of an Apple Orchard</p>


<p>The effect of storage on the colour and quality parameters of uncoated and pectin coated dehydrated pineapple samples were studied during storage. The dehydrated pineapple samples were packed in aluminium foil pouches and stored at 30 &plusmn; 1&deg;C and 75% RH. &nbsp;The colour change was determined using L*, a*, b*, hue, total colour difference and browning index values. The kinetics of changes in colour parameters was determined using zero-order and first-order reaction kinetics. Non-linear regression of experimental data was done to obtain the reaction rate constants. L*, b*, and hue values decreased, while a*, total colour difference and browning index increased during storage in both coated and uncoated samples. Both the models were found to describe the data of colour parameters adequately. The correlation coefficient value of most of the colour parameters was more than 0.95 indicating good agreement between experimental and model predicted values. The browning was more observed in uncoated samples than coated samples, which increased in the later stages of storage. Rehydration ratio decreased, while moisture content increased with storage. The sensory evaluation scores of coated samples remained acceptable for longer period than uncoated samples. &nbsp;&nbsp;</p>


<p>Effect of pectin coating on colour and quality of dehydrated&nbsp;pineapple during storage</p>


<div><strong>Background:</strong> Himachal Pradesh is one of the important apple producing state in India and a substantial quantity of apple fruit is utilized in processing for the preparation of juice and the left-over apple pomace remains a pollutant owing to the un-hygienic nature of apple pomace and its quick bio-degradability. Only a small fraction of apple pomace is traditionally being utilized in animal feeding due to the rapid spoilage of the wet pomace. The utilization of apple pomace in animal feeding remains a challenge and thus an attempt was made to ensile the maize through incorporation of apple pomace.&nbsp;<br />
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<strong>Methods: </strong>The study was conducted to evaluate the nutritive value of maize silage incorporated with different levels of apple pomace and to study the effect of feeding silage on milk performance of crossbred cows. In the experiment apple pomace was incorporated in maize silage at 10, 20 and 30 per cent level.&nbsp;&nbsp;<br />
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<strong>Result:</strong> On studying the proximate composition of different silage it was found that silage (T3) containing 80 per cent maize, 10 per cent apple pomace and 10 per cent mulberry leaves showed promising results. In T3 the proximate principles <em>viz</em>. dry matter, crude protein, crude fibre, ether extract, neutral detergent fibre acid detergent fibre, total ash, acid insoluble ash and pH were in ideal range and was at par with the silage formed by ensiling of sole maize crop. In the animal feeding trial, on feeding of apple pomace based maize silage 10.21 per cent higher milk yield was recorded with significantly higher milk fat, SNF and proteins. The net return on feeding of apple pomace based maize silage to crossbred cows was ₹ 149.00 which was higher than the control group (₹143.00 cow<sup>-1</sup> day<sup>-1</sup>).</div>


<p>​​Qualitative Analysis of Apple Pomace based Maize Silage for Animal Feeding</p>


<p><strong>Background: </strong>Seed coat colour is an indicator of seed maturation and it attain specific colour at physiological maturity. The seed coat is a main modulator of interactions between the internal structures of the seed and the external environment not only preserves integrity of the seed parts but also protects the embryo from mechanical injuries and attack of pest and diseases. The seed coat colour is an important factor in determining the seed quality. For this purpose a study was conducted in the department of Seed Science and Technology, Agricultural College and Research Institute, Madurai during 2020.<br />
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<strong>Methods:</strong> To identify the seed coat colour variation and its impact on seed quality in horse gram var. Paiyur 2. The seeds of paiyur 2 were visually grouped in to dark brown, light brown and cream based on colour and were evaluated for the seed quality parameters.<br />
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<strong>Result:</strong> The results indicated that light brown seed coat colour recorded its superiority in all the seed quality parameters.</p>


<p>Seed Coat Colour Variation and its Impact on Seed Quality Parameters of Horsegram var. Paiyur 2</p>


<div><strong>Background:</strong> Juices are important and integral part of a healthy diet and are highly recommended for the nutritional content, phyto-chemical value and the presence of health promoting compounds. Both wood apple and aonla fruits&nbsp; are wonderful for their nutritional value. Blending of wood apple juice with aonla juice can give a slightly tasty taste in comparison to wood apple or aonla juice alone and it is also good from health point of view.<br />
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<strong>Methods:</strong> The present investigation was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory at College of Horticulture, BUAT, Banda (U.P.) from December, 2019-March, 2020 to prepare nutritious processed products from wood-apples and aonla. Blending wood-apple juice with aonla juice is slightly tasty in comparison to a wood apple or aonla juice alone and it is also good for a health. In this study, ready-to-serve (RTS) beverage from wood apple-aonla was developed by blending aonla and wood apple in different proportions. The TSS and acidity were maintained as per FSSAI standards.&nbsp;<br />
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<strong>Result:</strong> The developed RTS was stored and quality parameters were recorded at 30 daysintervals for a period of 180 days. The acidity percentage and TSS were calculated and maintained as per FSSAI standards. The combinations of RTS were standardized firstly and then a storage study was carried out. There were seven combinations of blend juices including control which were used to develop nutritional ready-to-serve. It was found that in T<sub>7</sub> (40% wood apple+60% aonla) highest value of ascorbic acid, acidity (0.37%), TSS (11.02), total sugar (10.46%), browning (0.120) and phenol (22 mg/100 ml) was observed while the lowest value of brix: acid (30.71) and protein (0.21%) has been found in comparison to control. All treatments were consumable for up to 6 months based on sensory evaluation by the panel of 08 semi-trained judges.&nbsp;</div>


Effect of Different Photo-sensitive Nets on the Colour of Apple Cv. Florina

Verification of Soybean Seed Coat Colour Specific Markers Reveals I Loci Specific Markers Capable for Distinguishing Genotypes Differing in Seed Coated Colour

Preparation and quality assessment of apple bar from different varieties

Studies on physico-chemical parameters of cashew (Anacardium occidentale L.) apple for value addition

Bottlenecks in Production and Marketing of Apple in Mountainous and Inaccessible Areas of Chenab Valley

Feasibility to Neutralize Replant Disease under the Recultivation of an Apple Orchard

Effect of pectin coating on colour and quality of dehydrated pineapple during storage

Qualitative Analysis of Apple Pomace based Maize Silage for Animal Feeding

Seed Coat Colour Variation and its Impact on Seed Quality Parameters of Horsegram var. Paiyur 2

Studies on Biochemical Properties of Different Concentration of Wood-Apple and Aonla Ready-to-Serve (RTS) Beverage