1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Integrated management of fruit rot of jackfruit incited by Athelia rolfsii(Department of Plant Pathology, College of Agriculture, Vellayani, 2024-02-03) Gurubilli Divya SriThe study entitled ‘Integrated management of fruit rot of jackfruit incited by Athelia rolfsii’ was conducted during 2021-23 at College of Agriculture, Vellayani and IFSRS, Karamana with an objective to assess the factors influencing growth of A. rolfsii and development of an integrated disease management strategy against fruit rot of jackfruit. A survey was conducted in four agro-ecological units of Kerala viz., AEU 4, 8, 9 and 14 covering Thiruvananthapuram, Alappuzha, Pathanamthitta, Kollam and Kottayam districts. Fruit rot affected jack fruit samples were collected from a total of eight locations i.e., 2 from each AEU during 2021-23. Six out of the eight fruit rot affected fruit samples were observed at soil level whereas the remaining two were above soil level. The disease was manifested as white, fan shaped mycelial growth with presence of cream coloured sclerotia on fruits. Gradually, discolouration and rotting were observed on the fruits. The natural incidence of the disease was observed at slightly acidic to neutral pH, at soil temperature of 24 to 34℃ and 21 to 50.40 per cent soil moisture level. Pathogen isolation was undertaken from each fruit rot affected jack fruit sample collected from the eight locations and pathogenicity of the isolates was confirmed individually. The mycelia of all the isolates appeared as white with fan shaped growth except for a cottony appearance in the case of Kunnumma isolate. All the isolates produced round shaped sclerotia with colour variations ranging from light cream to dark brown. Among all the isolates, Karamana isolate took the least days for completion of mycelial growth (3 days) and formation of sclerotia (5 days) in vitro. The pattern of growth of sclerotia appeared as scattered (Venganoor, Chavara, Alappuzha, Kunnumma and Pathanamthitta isolates), ring like at centre (Karamana and Koodal isolates) and aggregated at the centre (Kottayam isolate). The hyphae of all the isolates were septate with size ranging from 0.02 to 0.03 μm. The size of the sclerotia of the isolates ranged from 1.02 to 2.00 mm. Karamana isolate was revealed to be the most virulent isolate with 195.84 cm2 of infection area within three days of artificial inoculation on fruits. The virulent isolate of the pathogen was selected for identification. Morphological and cultural characters including presence of fan shaped mycelia and clamp connections confirmed it as A. rolfsii. Further, molecular characterization using ITS primers conclusively confirmed the fungus as A. rolfsii. Evaluation of chemicals for their antifungal potential against A. rolfsii by poisoned food technique revealed that dithane M-45 75% WP, tebuconazole 25% WG, propineb 70% WP and hexaconazole 5% EC completely inhibited the fungus at recommended and half the recommended dose. The chemicals viz., dithane M-45 75% WP, tebuconazole 25% WG and hexaconazole 5% EC were effective even at one fourth of the recommended dose. In vitro evaluation of biocontrol agents by dual culture technique revealed that Trichoderma asperellum (KAUT6) and Trichoderma viride (NBAIR) were the most effective bio agents which resulted in 80.55 and 51.77 per cent inhibition of the mycelial growth of the fungus respectively. Studies on the compatibility between effective chemicals and biocontrol agents revealed that T. asperellum (KAUT6) was completely compatible with hexaconazole 5% EC (0.025%, 0.05%, 0.1%) and dithane M-45 75% WP at recommended dose, half as well as quarter of the recommended dose. Tebuconazole 25% WG showed compatibility with T. asperellum (KAUT6) at quarter of its recommended dose only. In vitro assessment of the influence of various environmental factors on the growth of the fungus on artificially inoculated fruits was conducted. Exposure to varying light intensities revealed that alternate cycles of light and darkness promoted mycelial growth of A. rolfsii compared to continuous darkness and other varying levels of light intensity. Evaluation of influence of different levels of temperature demonstrated that high temperature levels of 37 and 40˚C inhibited the growth of the fungus when artificially inoculated on to the fruits. The pH range for optimum growth of mycelium and production of sclerotia was revealed to be within a range of 5.5 to 6.5. High soil moisture percentage was revealed to inhibit the growth of the fungus. Pre and post application of the best effective contact fungicide, bio agent and their combination on artificially inoculated jack fruits revealed that pre application of dithane M- 45% WP (0.3%) resulted in complete (100%) inhibition of the growth of the fungus on fruits upto one week period wherein the untreated inoculated fruit got completely rotten. Studies on post-application of dithane M-45% WP (0.3%) at 24 h after artificial inoculation resulted in complete (100%) inhibition of the growth of the fungus followed by post application of talc based formulation of T. asperellum (KAUT6). However, subsequent observations revealed that, beyond 72 hours after artificial inoculation, the virulent isolate of the fungus continued to grow on the fruits, revealing that neither the chemicals nor the biocontrol agents, alone or in combination, was effective in controlling the fungus on artificially inoculated fruits. Thus, the present study could identify A. rolfsii as a predominant fungal pathogen causing fruit rot of jackfruit in Kerala. The disease incidence was revealed to be influenced by the prevailing weather conditions. It was revealed that pre application of dithane M-45 75% WP (0.3%) before artificial inoculation as well as post-application of dithane M-45 75% WP (0.3%) within 72 hours of artificial inoculation were the most effective treatments followed by dithane M-45 75% WP (0.3%) combined with talc based formulation of T. asperellum (KAUT6). Further validation through multi-seasonal field trials need to be undertaken to identify the cardinal environmental factors resulting in disease incidence as well as to develop a holistic approach for the integrated management of the disease.Item Institutional interventions in promoting value addition of Jackfruit (Artocarpus heterophyllus)(Department of Rural Marketing Management, College of Co -operation, Banking and management, 2025) Raghi, T.Jackfruit (Artocarpus heterophyllus), the largest tree-borne fruit, is a tropical fruit belonging to the family Moraceae and has gained popularity and recognition in recent years. With a production of 32,91,500 MT in 2023–2024, India is a major producer of jackfruit, with Kerala accounting for almost 43 percent of the total production at 14,11,930 MT (MoA&FW, 2024). In 2018, the government of Kerala declared it as the state fruit given its abundance and enormous potential. The jackfruit is a versatile fruit that can be used for fuel, food, medicine, industrial products, and fodder. Nevertheless, the fruit is not fully exploited and is wasted in the fields and that can be condensed to an extent through value-addition. The value-added products of jackfruit can also act as a reliable source of income for agripreneurs and farmers, and they can make the fruit and its products available during the off-season as well. Even though several institutions introduced various initiatives to support them, the impact of these interventions on agripreneurs was hardly addressed. At this juncture, the study was undertaken with the objectives of examining the developmental programmes/ schemes of various governmental and other institutions for the promotion of the value addition of jackfruit, assessing the impact of institutional interventions on the value addition of jackfruit, and identifying the constraints faced by the agripreneurs engaged in value-addition of jackfruit. The study was confined to the state of Kerala. Both primary and secondary data were collected for the study. The institutions selected for the study included Department of Agriculture Development and Farmer’s Welfare (DA&FW), State Horticulture Mission Kerala (SHM), Vegetable and Fruit Promotion Council Keralam (VFPCK), Small Farmer’s Agribusiness Consortium (SFAC), Kishi Vigyan Kenda (KVK), Kerala Agricultural University (KAU), and District Industries Centre (DIC). Primary data were collected from the officials of these institutions. Primary data were also collected purposively from 40 agripreneurs involved in the value addition of jackfruit who were registered under DIC and operational at the time of the survey using a structured questionnaire. The agripreneurs included FPC as well. The secondary data were collected from published reports and authorised websites. The data were collected between July and September of 2024. Using percentage analysis, XXXV descriptive statistics, the chi-square test of independence, and Garrett’s ranking technique, the collected data were analysed. All of the selected institutions were providing knowledge enhancement programmes. Financial support was offered by institutions like DA&FW, SHM, SFAC, VFPCK, KAU, and DIC under various initiatives. Market support was also provided by the institutions through the conduct of exhibitions and training related to the aspects of marketing value-added products of jackfruit. The institutions also supported product development as well as infrastructure development. KAU and KVK spawned technologies for processing jackfruit and transferred them to the agripreneurs. The processing units of the jackfruit surveyed included 25 micro units, 14 small units, and an FPC. The number of jackfruit processing units surged after the COVID-19 pandemic. The majority of the agripreneurs sourced the jackfruit for processing from the local farmers which augmented the income of farmers. Many of them used machinery and some of them used processing technologies transferred by KAU and KVK. A total of 10 marketing channels for value-added products of jackfruit were identified within which, most of them marketed their produce through local markets. Most of the jackfruit processing units were profitable and an association between the financial position and years of operation was observed through chi-square test of independence. All the agripreneurs were aware of institutions DA&FW, KAU, and DIC indicating the wider outreach and reputation held by these institutes. Most of the agripreneurs made use of the various supports provided by the selected institutions. Over half of the agripreneurs showed a high level of involvement with KAU and KVK particularly for support in knowledge enhancement and product development. The major institution aiding the agripreneurs in finance was DIC. The agripreneurs tended to utilise a portion of the funds received for infrastructure development. The major providers of market support were KAU and DICs. Since the exact quantitative data of the changes observed in the unit’s post-intervention was unavailable, the impact of the institutional intervention was analysed using descriptive statistics. The XXXVI interventions positively impacted the value-addition of jackfruit. Financial and infrastructure assistance augmented the volume of production and the number of processing units. Other interventions such as knowledge enhancement programmes, market support, and product development support streamlined the production and resulted in observable changes in the quantity of jackfruit procured, revenue generated from the unit, and production volume. The units saw significant improvements when intervened in the infrastructure development. The agripreneurs also had many setbacks while processing jackfruit which was identified through Garrett’s ranking technique. The inability to purchase modern machinery was the main financial constraint. The marketing was stalled by the high level of competition, varying demand, and restricted market access. Agripreneurs also had trepidation about the irregular conduct of exhibitions and trade fairs by government organisations. They were also constrained by technological challenges such as their cost and shortage of skilled labour. The legal constraints that impeded the operations of some of the agripreneurs were the high compliance costs, insufficiency in legal support, and less awareness about the legalities. Perishability, seasonality, and the decreased availability of high-quality jackfruit as a result of climate change were the main crop-specific barriers to their value addition. The major constraint on FPCs was their ignorance of the legalities that must be adhered to while operating an FPC, which caused many of them to cease operations. They were also impacted by competition and had limited funds to purchase new equipment. Transportation of the raw materials was also hampered because of the scattered locations of the members' jackfruit trees. Most of the agripreneurs were positive and thrived in their business despite several obstacles they faced when processing jackfruit. More initiatives and training tailored to the value addition of jackfruit could increase employment and decrease wastage of jackfruit. The government should also ensure that trade fairs and exhibitions are held regularly to advertise different jackfruit products. Efforts could be also taken to provide them with transportation and cold storage facilities. Also, agripreneurs could be trained to turn jackfruit into non-food products. With prompt XXXVII propagation of these supports to the beneficiaries, productivity could be enhanced and more revenue can be generated to the state.Item Formulation of Jackfruit based functional fruit bar(Department of Postharvest Management, College of Agriculture, Vellayani, 2025-02-06) Sariga, T S; Athulya S KumarThe study entitled “Formulation of jackfruit based functional fruit bar” was conducted at the Department of Postharvest Management, College of Agriculture, Vellayani during the period of 2022-2024, with the objective of development and quality analysis of jackfruit based functional fruit bar. The study was conducted as two parts viz., development of blended fruit bar and development of functional fruit bar. Good quality, fresh and uniformly ripe fruits of jackfruit (varikka and koozha types) and papaya (red lady) free from visual defects were collected from the Instructional Farm, College of Agriculture, Vellayani. The collected fruits were washed, surface sanitized using ozonation (100 ppm), inedible parts were removed and pulp was extracted. The extracted pulp of jackfruit (J) and papaya (P) were blended in different ratios viz., B1 (90J:10P), B2 (80J:20P), B3 (70J:30P), B4 (60J:40P), B5 (50J:50P) and B6 (Control) (100J) independently for each type and utilized for the production of fruit bars. The blended fruit pulp was dried at 50-60°C temperature till the fruit bar attained a moisture content of 15-20%. The developed blended fruit bars were analyzed for chemical, nutritional and organoleptic quality parameters and superior blend from each type of jackfruit was selected. In varikka type, blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) recorded the highest TSS (55.53o Brix), total sugar (67.58%), reducing sugar (42.86%), ascorbic acid (29.76 mg 100g-1), carotenoid content (1.41 mg 100g-1), antioxidant activity (86.04%), crude fibre (9.30%), lowest acidity (0.93%) and protein content (0.20 mg 100g-1) with superior sensory scores. In koozha type, blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp (B5) recorded the highest TSS (55.40o Brix), total sugar (66.37%), reducing sugar (43.48%), ascorbic acid (29.72 mg 100g-1), carotenoid content (1.20 mg 100g-1), antioxidant activity (86.04%), crude fibre (11.27%), lowest acidity (1.36%) and protein content (0.21 mg 100g-1) with superior sensory scores. Hence 50% jack fruit pulp and 50% papaya pulp (B5) was selected as the best blending ratio of fruit bar for both varikka and koozha types. In second part of the study, the blended fruit bar prepared with 50% jackfruit pulp and 50% papaya pulp selected from each type was mixed with crushed flax seed and peanuts in different proportions viz., 1% flax seed and 1% peanut (P1), 3% flax seed and 3% peanut (P2), 5% flax seed and 5% peanut (P3) and without addition (control - P4) for the development of functional fruit bars. The functional fruit bars were initially evaluated for organoleptic quality parameters for selection of the best formulation. The maximum sensory score for overall acceptability (7.40) was recorded in functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (varikka type) (T3), which was on par with the functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) (T4), blended fruit bar with 50% jackfruit pulp and 50% papaya pulp (koozha type) (T8) and functional fruit bar (50J:50P) supplemented with 1% flax seed and 1% peanut (koozha type) (T2). Koozha type jackfruit has less consumer acceptability due to its poor texture after ripening and wastage is more compared to varikka type. Considering the effective utilization of koozha type jackfruit in product preparation, functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) was selected as the best formulation and utilized for further storage studies. The selected best organoleptically superior functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut (koozha type) was packaged in laminated pouches along with two control samples (blended fruit bar (50J:50P - koozha type) and pure jackfruit bar (100 J) - koozha type) and stored under ambient conditions for two months to study the storage stability. Chemical, nutritional and organoleptic quality parameters were evaluated initially and at monthly intervals till the end of shelf life. Chemical, nutritional and organoleptic quality parameters were significantly influenced by treatments and storage period. Acidity (1.16 to 1.54%), reducing sugar (42.97 to 47.43%), moisture content (16.76 to 21.59%) and crude fibre content (10.15 to 12.94%) of fruit bars were increased with storage period; whereas, TSS (55.33 to 50.01o Brix), total sugar (59.54 to 52.30%), vitamin C (27.60 to 24.84 mg 100g-1), carotenoid content (0.97 to 0.78 mg 100g-1), antioxidant activity (85.72 to 83.24%) and protein content (0.29 to 0.21 mg 100g-1) were decreased with storage period. Functional fruit bar (50J:50P) supplemented with 3% flax seed and 3% peanut exhibited superior chemical, nutritional and organoleptic quality parameters at the time of storage and one month after storage. Jackfruit (koozha type) based functional fruit bar prepared by blending 50% jackfruit pulp and 50% papaya pulp and supplemented with 3% flax seed and 3% peanut, packaged in laminated pouches were microbiologically safe with superior chemical, nutritional and organoleptic quality parameters upto 1 month under ambient conditions. The present study could develop an acceptable and quality functiotnal fruit bar from koozha type jackfruit with good functional properties at reasonable cost.Item Microbial consortium against major fungal diseases of jackfruit (Attocarpus heterophyllus)(Department of Plant Pathology, College of Agriculture, Vellanikkara, 2025-01-30) Anjali, K; Shahida, KJackfruit (Artocarpus heterophyllus Lam.) belonging to the family Moraceae is considered as a high value crop due to its multiple uses and is gaining popularity in large scale commercial agriculture. However, the rise of fungal and bacterial diseases poses a significant challenge to jackfruit cultivation, particularly in newly introduced, high yielding varieties that exhibit increased susceptibility compared to traditional types. The increased plant disease tolerance of indigenous jack varieties may be due to the influence of root exudates at the rhizosphere region that harbours a diverse community of microorganisms. Hence, this study was taken upto characterize the beneficial microbes from the rhizosphere soil of indigenous jack (Artocarpus heterophyllus), in vitro evaluation against major fungal pathogens of jackfruit; and preparation of microbial consortium. Diseased leaves, stem and fruits were collected from Thrissur and Ernakulam districts and fungal pathogens were isolated from these infected plant parts. Two fungal pathogens EK1 and TK2 with high disease severity and virulence were selected for this study and pathogenicity was proved by following Koch’s postulates. The isolate EK1 produced water soaked lesions on leaves and symptoms of stem rot with sporulating hyphae. Pure white, fluffy, rope like mycelia on the jackfruits with white and brown coloured sclerotia was observed in the case of isolate TK2. Cultural, morphological and molecular characterization of these isolates were done. Molecular characterization through sequencing of ITS region confirmed the identity of isolates as Phytophthora colocasiae and Agroathelia rolfsii. Purposive sampling survey was conducted in the three districts of Kerala, viz.,Thrissur (AEU 10), Palakkad (AEU 10 and 23), and Malappuram (AEU 11). The older jackfruit trees which are high yielding and healthy were selected for the collection of rhizosphere soil. Nine samples were obtained from nine locations of the three districts viz., Madakkathara, Panancherry, Kannara of Thrissur, Sankaramangalam, Pattenchery, Pattambi of Palakkad and Anakkayam, Kizhuparamba, Munduparamba of Malappuram districts. A total of 88 rhizosphere microbes were isolated, in which 37 isolates were fungi and 51 isolates were bacteria. In vitro screening was carried out to assess the antagonistic potential of these microbial isolates against P. colocasiae and A. rolfsii. One fungal and bacterial isolates showing highest inhibition were selected from each location. The fungal isolate MMF1 showed highest per cent inhibition against both the pathogens. It inhibited P. colocasiae by 76.30 per cent and A. rolfsii by 58.15 per cent. The bacterial isolate TMB4, was found to inhibit P. colocasiae by 100 per cent and A.rolfsii by 76.30 per cent. The selected nine fungal and bacterial isolates were subjected to cultural, morphological and biochemical characterization. The most promising fungal and bacterial isolates were identified as Trichoderma asperellum and Ochrobactrum sp. respectively by molecular characterization. Different biocontrol attributes of the selected fungal and bacterial isolates were evaluated. Hyperparasitism, production of siderophore, ammonia, antibiotics, volatile and non-volatile metabolites, HCN, enzymes like β-l,3-glucanase and cellulase production were studied and different isolates exhibited varying results. Compatibility studies were carried out among the selected fungal and bacterial isolates. Microbial consortia were prepared with compatible bacterial isolates, compatible fungal isolates and with both compatible fungal and bacterial isolates. The in vitro evaluation of the three microbial consortia against the pathogens were done along with KAU reference culture Pseudomonas fluorescens (PN 026), Trichoderma asperellum (KAU strain), and Plant Growth Promoting Microbes (PGPM). Treatment with compatible fungal isolates viz., PPF2, MAF1, MKF2 and MMF1 (T2) exerted a highest inhibition of 100 per cent against P. colocasiae and 84.40 per cent against A. rolfsii which was on par with T3 (consortium with compatible fungal and bacterial isolates) and T5 (Trichoderma asperellum KAU strain) in the case of P. colocasiae. The least inhibition of 68.89 per cent against P. colocasiae was recorded with PGPM (T6) followed by T1 (consortium with bacterial isolates). In the case of A. rolfsii, T1 exerted a least inhibition of 60.74 per cent followed by T6 with an inhibition of 73.33 per cent. Four fungal isolates in the best treatment (T2) were characterized at molecular level. MKF2 and MMF1 were identified as Trichoderma asperellum where as PPF2 and MAF1 were identified as Trichoderma harzianum. The future studies can be conducted at field level to evaluate the efficiency of the biocontrol agents at natural conditions. Their ability to improve plant health and disease resistance can also be validated to develop suitable formulations for the sustainable jackfruit cultivation.Item Characterization of off-season bearing jackfruit(Artocarpus heterophyllus Lam.)(Department of Fruit Science, College of Agriculture , Vellayani, 2023-01-22) Arathi Balan.; Bindu, BThe study entitled ‘Characterization of off-season bearing jackfruit (Artocarpus heterophyllus Lam.)’ was undertaken at the Department of Fruit Science, College of Agriculture, Vellayani during the period September 2022 to July 2023. The primary objective of the current study was to identify the superior types of off-season bearing jackfruit and to evaluate the variations in their quantitative and qualitative characters. The research approach centered around locating, conducting surveys, morphological characterizations, recording the incidences of pest, disease and physiological disorders, biochemical analysis and organoleptic evaluation of the flakes, to gain insights into the diverse characteristics of the off- season-bearing jackfruit accessions. A preliminary survey was conducted across different locations in Kasaragod, Kannur, Kozhikode, Malappuram and Thrissur districts to identify off- season bearing jackfruit accessions. Forty-four elite performing accessions were located and their fruits were collected for biochemical analysis. The distributions of these selected accessions were as follows: 18 accessions from Kozhikode, 14 from Malappuram, 7 from Kannur, 3 from Thrissur and 2 from Kasaragod. Observations were documented through the examination of the agro-morphological characters of the tree, leaf, inflorescence, fruit, seed and other yield contributing factors based on the IPGRI descriptor for jackfruit (2000) and geo-tagging was also done. An agglomerative hierarchical clustering analysis was carried out using fifteen key quantitative characters contributing to the yield. The results of the analysis categorized the accessions into eight clusters based on the similarity of these quantitative characters. Clustering of the accessions revealed that the elite ones with desirable characters are present in cluster IV and cluster V. Principal Component Analysis (PCA) was performed using ten quantitative characters influencing yield: fruit length (FRL), fruit diameter (FRD), fruit weight (FRW), flake length (FLL), flake width (FLW), weight of flakes per kg of fruit (WFPKF), weight of fresh flake without seed (WFFWS), flake to fruit ratio (FFR), flake to seed ratio (FSR) and yield per tree (YPT). The ordination biplot results identified YPT, FRL, FRW, FRD, WFPKF, FLL, FSR and FFR as the primary variables contributing positively to PC1. In contrast, FLW and WFFWS were the variables contributing negatively to PC1. Similarly, for PC2, the variables contributing positively were FRL, FRD, FRW, YPT, WFFWS and FLW. While FSR, FFR, WFPKF and FLL contributed negatively to PC2. MPM9 had the longest fruit (64cm), KZK16 had the largest fruit diameter (28.648cm) and MPM1 had the heaviest fruit (16.1kg). KZK11 had the highest flake-to-seed ratio (1.909), while KZK5 and KZK7 had the highest flake-to-fruit ratio (0.723). KZK5 and KZK7 also had the greatest weight of flakes per kg of fruit (723g), and KNR3 had the highest weight of fresh flakes without seed (36g). Accession KZK18 had the longest flake (7.9cm) and widest flake (5.8cm). The highest yield was recorded in MPM9 (880 kg tree year-1). PCA of biochemical parameters was carried out based on Total Soluble Sugars (TSS), acidity (AY), TSS-acidity ratio (TAR), ascorbic acid (AA), reducing sugars (RS), non-reducing sugars (NRS), total sugars (TS) and total carotenoids (TC). NRS, TS, TSS, RS, TC, TAR and AA are identified as the most important variables positively contributing to PC1. Whereas AY negatively contributed to PC1. Similarly, for PC2, AY, NRS, TS, TSS and RS contributed positively, while TC, TAR and AA contributed negatively. TSS (32°B) peaked in KSD2 and KZK9. Maximum acidity was found in KNR5 and KNR7, while KZK9 exhibited the least acidity. KZK9 had the highest TSSAcidity ratio (264.463), followed by KZK18 (171.764). Ascorbic acid was most abundant in KNR2 (22.430 mg/100g). KZK9 had the highest percentage of reducing sugar (12.315%), and KNR6 had the highest percentage of non-reducing sugar (13.939%). KSD2 ranked highest for total sugars (19.531%) and KSD1 had the highest total carotenoid content (1276.667 μg/100g). The organoleptic assessment of the flake was done using a hedonic scale rating and statistical analysis was carried out using Kendall's and Kruskal-Wallis tests. KZK15 had the highest rank for appearance (8.6), MPM9 scored the highest for color (8.6) and KZK1 had the highest score for flavor (8.6). Texture scores were highest for MPM13 (8.2). Accessions KZK5, KZK8, KZK9 and MPM7 scored 8.2 for taste. Overall acceptability scores were highest for KZK5, KZK8 and KZK15 (8.2). In this study, various jackfruit accessions were evaluated for their utility. Accessions, such as KNR1, KNR3, KNR5, KNR6, and KSD1, were found to be suitable for both table purposes and chips making. Other accessions like KNR2, KNR4, KNR7, KZK1, KZK3, KZK5, and KZK11 were primarily identified for culinary use. Accessions including KSD2, KZK2, KZK4, KZK6, KZK9, KZK10, KZK13, MPM3, MPM4, MPM5, MPM8, MPM9, MPM11, MPM12, and TSR2 demonstrated dual utility, serving both table purposes and culinary use. Additionally, specific accessions like KZK7, KZK12, KZK15, MPM6, MPM7, MPM10, MPM13, and TSR1 were specifically noted for their suitability in chips making. The findings of this research highlight wide range of variations in both quantitative and qualitative characters, as well as in biochemical and organoleptic parameters among off-season bearing jackfruit accessions. This variability underscores the potential for diverse applications and preferences in terms of fruit quality and composition. Understanding these variations are crucial for further exploration and utilization of off-season jackfruit germplasm, offering valuable insights for agricultural practices, breeding programs, and meeting market demands during the lean season. Further research and development in this area could contribute significantly for enhancing the cultivation and commercial availability of off-season jackfruit varieties. Hence, all the accessions found promising in this study need closer observation and evaluation in subsequent years for future breeding purposes and crop improvement programmeItem Standardisation of processing methods for production of jackfruit seed flour with functional properties(Department of Post Harvest Technology, College of Agriculture,Vellayani, 2024-05-03) Sreelekshmi S Kumar.; Geetha Lekshmi, P RHuman-wildlife conflict is a significant and intricate challenge within India, emerging from the overlapping interests and interactions between human communities and diverse wildlife species inhabiting the country. The increasing competition for space, resources, and habitat between human populations and wildlife is a primary driver of these conflicts. Urbanization on the rise and the encroachment of human activities into wildlife habitats contribute to heightened conflicts between humans and wildlife., the expansion of agricultural activities is identified as a major catalyst for alterations in land use and the destruction of habitats (Vijayan et al., 2020). Human wildlife conflict seriously affects Kerala's protected areas like national parks and wildlife sanctuaries, witnessing challenges such as crop damage and livestock predation. In Kerala wildlife species involved in crop foraging causes serious economic loss to farmers actively engaged in agriculture (Govind and Jayson,2021) This study investigated the impact of land use and land cover changes on human and wildlife conflict in Wayanad district, Kerala, India, by exploring the relationship between land use patterns and wildlife distribution and the incidence of conflicts. The effects of changes in land use pattern on interactions between people and animals in the district was also studied. The results of this study offer insightful information to conservationists, decision-makers, and local people, assisting in the creation of strategies for sustainable land management, programs for the conservation of animals, and efficient ways for conflict reduction. The analysis of the spatiotemporal data on the incidences of human-wildlife conflict in the selected forest divisions of the Wayanad district from 2014 to 2018 was undertaken. A total of 9163 applications were received in the North and South forest divisions During the study period, a total of 9,030 conflicts were documented, involving various wildlife species such as Asian Elephants, Bonnet macaques, Wild boar, Deer, Gaur, Tiger, Leopard, and others. Asian Elephants accounted for nearly half of the total conflict incidents during the period from 2014-15 to 2018-19, registering the highest number of occurrences. Within both the North Division and South Divisions, the Bonnet Macaque was identified as the second-most problematic species among the five causing the most issues, with recorded conflicts amounting to 1399 in the north and 1437 in the south Division. Among the ten villages with the highest conflict levels, the top three were Thirunelli, Thavinjal, and Irulam. Thirunelli recorded 1,670 incidents, Thavinjal had 1,081 incidents, and Irulam recorded 892 incidents. The detection of changes in land use and land cover indicated that there was an expansion of agricultural activities, leading to a decrease in evergreen forest cover by more than 61 hectares. Additionally, a decline in the area covered by deciduous forests was also observed. So efforts should be made to protect the evergreen and deciduous forest area and for balancing the agricultural practices in the study area.Item Insect pest fauna of jackfruit in Kerala(Department of Agricultural Entomology, College of Agriculture, Vellanikkara, 2024-10-14) Rinshana Thasnic, C; Gavas RageshItem Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Viresh; Mini, CAn investigation on “Jackfruit (Artocarpus heterophyllus Lam.) as a potential source of bioactive compounds” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani from 2017-2020 with the objectives to standardize the extraction procedure for maximizing the antioxidant, anti-cancerous and anti-hyperglycemic properties of fruit wastes from varikka and koozha jackfruit types, phytochemical profiling, encapsulation and commercial exploitation of encapsulated extracts for fortification of fruit juice beverages. Experiments were carried out in four parts. Standardization of extraction procedure was carried out in the first part by evaluating the extracts for antioxidant, anti-hyperglycemic and anti-cancerous properties. Both varikka and koozha types were harvested at optimum maturity and were utilized at ripe stage independently. Except bulb, seed and peel without horny portion, all other parts were dried in cabinet (D1) and freeze (D2) driers, pulverized to fine powders and extracts were prepared using solvents viz., methanol at 90 (S1), 80 (S2), 50% (S3) and ethanol at 60 (S4), 80 % (S5) with solid to solvent ratios of 1:30 (R1), 1:40 (R2) and 1:50 (R3). Extract of freeze dried varikka samples using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3) had highest Total flavonoid content (TFC) (15.66 mg QE 100g-1 ), Total phenolic content (TPC) (156.10 mg GAE 100g), DPPH scavenging activity (69.29 per cent inhibition) and α-glucosidase inhibition activity (90.24 per cent). The same extract, D2S4R3 from koozha also exhibited highest TFC (15.88 mg QE 100 g -1 ), TPC (164.63 mg GAE 100g), DPPH scavenging activity (68.64 per cent inhibition) and α-glucosidase inhibition activity (92.28 per cent). Freeze dried varikka samples extracted using 90 per cent methanol at 1:50 solid solvent ratio (D2S1R3) recorded the highest (45.88 mg 100g-1 ) ascorbic acid content and freeze dried koozha samples extracted using 90% methanol at 1:40 solid solvent ratio (D2S1R2) had the highest ascorbic acid content of 47.37 mg 100g-1 . 310 Based on the efficiency and economics, extraction of freeze dried samples using 60% ethanol at 1:40 solid to solvent ratio (D2S4R2), similar samples using 60% ethanol at 1:50 solid to solvent ratio (D2S4R3 ) and cabinet dried samples with 60% ethanol at 1:50 solid to solvent ratio (D1S4R3) were selected as three superior extraction methods . The MTT system which is a simple, reproducible and accurate means of measuring the activity of living cells via mitochondrial dehydrogenases was utilized to assess the anti-cancerous properties of the selected three extracts viz., D2S4R2, D2S4R3 and D1S4R3 on HeLa cell lines with doxorubicin as control. Freeze dried varikka and koozha samples extracted in 60 percent ethanol at 1:50 solid to solvent ratio (D2S4R3) had the lowest IC50 value of 129.30 and 157.60 µg mL-1 respectively whereas the IC50 value for doxorubicin (positive control) was18.85 µg mL-1 . When the three superior extracts were subjected to phytochemical profiling in the second part of the experiment using LCMS/MS (Waters UPLC H class system fitted with TQD MS/MS system) for sugars, organic acids, phenolic acids and flavonoids, they were significantly influenced by extraction methods and jack fruit types. Fifteen sugars, ten organic acids, eighteen phenolic acids and fifteen flavonoids were fractionated and identified from the extracts. Extract of freeze dried sample using 60% ethanol in 1:50 solid to solvent ratio (D2S4R3) had highest sugars, organic acids, phenolic acids and flavonoid content. The major sugars identified were fructose, glucose, mannose, sucrose and sorbitol and; organic acids were citric acid, malic acid, shikimic acid, succinic and hydroxycitric acid; phenolic acids were ferulic acid, p-coumaric acid, caffeic acid, benzoic acid, o - coumaric acid; myricetin, catechin, naringenin, quercetin and epicatechin were the major flavonoids. The three superior extracts selected were encapsulated independently by spray and freeze drying in the third part of the study. Two maltodextrin (MD) levels (10 and 20 dextrose equivalence, DE), three carrier to extract ratio (1:10, 1:15 and 1:20), two inlet- outlet temperature of spray drier (180 - 80º C inlet - 311 outlet and 190 - 90º C inlet - outlet) were the process variables for spray encapsulation, whereas for freeze encapsulation, maltodextrin (MD) levels and carrier ratio were selected as process variables. The extract D2S4R3 from varikka and koozha, spray encapsulated using MD 20 DE at 1:20 carrier to extract ratio (Cr3) at inlet and outlet temperature of 180 and 80º C (T1) recorded highest TPC of 115.47 and 117.92 mg GAE 100 g-1 respectively. Varikka and koozha extracts spray encapsulated using MD 20 DE at 1:10 carrier to extract ratio at 190 - 90ºC inlet - outlet temperature (C2Cr1T2) produced encapsulate with highest per cent recovery (83.77 and 82.09 % respectively). Lowest moisture content of 2.46 and 2.55 per cent were recorded by the extracts spray encapsulated using 10 DE MD at 1:20 carrier to extract ratio at inlet - outlet temperature of 190 - 90º C (C1Cr3T2) from varikka and koozha respectively. Based on the superior physico-chemical properties, spray encapsulate of freeze dried varikka and koozha extracts prepared using 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature (C2T1Cr3), was selected for Part 4 of the experiment. D2S4R3 extract from varikka and koozha, when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TFC of 11.62 and 11.75 mg QE 100 g-1 respectively. Koozha extract, freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio had highest TPC of 134.38 mg GAE 100 g-1 DPPH scavenging activity of varikka and koozha extracts were highest when freeze encapsulated with MD 20 DE at 1:20 carrier to extract ratio (per cent inhibition of 71.66 and 77.48 respectively). Ascorbic acid content and per cent recovery of encapsulates were not influenced by levels of MD or carrier to extract ratio. The extracts freeze encapsulated with MD 10 DE at 1:10 carrier to extract ratio had lowest moisture content of 2.22 and 2.51% respectively. Based on the superior physico-chemical properties, freeze encapsulate of the freeze dried varikka and koozha extract prepared with 60 per cent ethanol at 1:50 solid to solvent ratio (D2S4R3), using 20 DE maltodextrin at 1:20 carrier to extract ratio, was selected for part 4 of the experiment. 312 The encapsulated extracts were utilized @ 0.01 to 0.1 per cent for development of fortified mango RTS beverages as per FSSAI standards and compared with commercial fortified beverage in the fourth part of study. Mango RTS beverage enriched with the freeze encapsulate of the extracts @ 0.05 per cent was found to be superior with respect to Total Soluble Solids, total phenolic content, antioxidant activity and total sugar content and these were on par with the beverage enriched with spray encapsulates @ 0.05 per cent and commercial fortified beverages. The highest TPC of 41.05 and 41.12 mg GAE 100 ml-1 were recorded in mango RTS beverage enriched with 0.05 per cent freeze encapsulate of varikka and koozha respectively which were found to be on par with the mango RTS beverage enriched with 0.05 per cent spray encapsulate. The highest scavenging activity (76.29 per cent inhibition) was noticed in RTS beverage enriched with 0.05 per cent freeze encapsulate, followed by the beverage mixed with 0.05 per cent spray encapsulate (73.21%). The lowest scavenging activity (55.19 per cent inhibition) was observed in control sample. From the study, it was proved that the extracts prepared from combined inedible parts of both varikka and koozha jackfruit types are potential source for bioactive compounds. Extraction of freeze dried varikka and koozha types using 60 per cent ethanol at 1:50 solid to solvent ratio was standardized as the best extraction method for retention of phytochemicals, antioxidant activity, antihyperglycemic and anti-cancerous properties. Phytochemical profiling of the superior extracts revealed the presence of 15 sugars, 10 organic acids, 18 phenolic acids and 15 flavonoids. Extracts from varikka and koozha spray encapsulated using 20 DE maltodextrin at 1:20 carrier to extract ratio with 180 - 80°C inlet - outlet temperature and freeze encapsulated by using 20 DE maltodextrin at 1:20 carrier to extract ratio retained maximum phytochemicals and antioxidant properties. These spray and freeze encapsulates could be utilized for fortifying mango RTS beverage @ 50 mg 100 ml-1 without affecting the sensory parameters with an enhanced antioxidant activity of 13-16% compared to commercial fortified mango RTS beverage.Item Development and quality evaluation of a jackfruit based nutri flour(Department of Community Science, College of Agriculture, Vellanikkara, 2022) Soumya, P S; Suma DivakarThe study entitled “Development and quality evaluation of a jackfruit based nutri flour” was carried out at the Department of Community Science, College of Agriculture, Vellayani, during the period 2018-2021. The main objectives of the study were to formulate and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit and to evaluate its qualities and invitro therapeutic efficacy. Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected. Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the final yield, wet and dry weight, moisture percentage, processing loss and dry matter percentage of the product. The order of glycemic index of jackfruit parts were observed as KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃ VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was formed by other components in different proportions. Ten formulations of nutri flour and control were evaluated for their sensory qualities. For these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On the basis of analysis of mean scores of sensory parametersF9 was selected as the best combination. Among the three products based on overall acceptability scores ‘oratti’ was found to be more acceptable. Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g), solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml) compared to jackfruit bulb flours. The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g), dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg), sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper (0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and varikka jackfruit bulb flours. The nutraceutical components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene (65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour compare to koozha and varikka jack bulb flours. The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated pouches and kept for storage studies under ambient conditions for a period of six months storage. During the storage period moisture content, microbial profile and organoleptic qualities were found to be acceptable. To reduce the level of oligosaccharides and to increase the starch digestibility the flour was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in oligosaccharides compared to control. In vitro starch digestibility was significantly high in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%). Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase inhibitory activity, by using different solvents. A maximum inhibitory activity was observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α -amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in cells treated at 50% concentration. From the above study, it can be concluded that jackfruit based nutri mix has hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the product. The entire fruit utilization answers the answers the problem of environmental contamination with these underutilized fruit parts.Item Standardisation of processing methods for production of jackfruit seed flour with functional properties(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2022) Sreelekshmi S Kumar; Geetha Lekshmi, P RThe present study entitled “Standardisation of processing methods for production of jackfruit seed flour with functional properties” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2019-2021 with the objective of quality evaluation of jackfruit seeds of varikka and koozha types, standardisation of processing methods for jackfruit seed flour with functional properties and assessment of storage stability. Jackfruit seeds of varikka and koozha types were subjected to different processing methods viz., Pan roasting, Pressure cooking, Lye peeling and Oven drying for the development of jackfruit seed flour. The jackfruit seed flour obtained through different processing methods were subjected to analyses for biochemical, functional and physical qualities. The processing methods for jackfruit seed flour influenced the biochemical, physical and functional qualities of the seed flour. The moisture content of jackfruit seed flour ranged from 6.15% to 10.59% and the highest moisture content of 10.59% was observed for jackfruit seed flour processed by the methods of pressure cooking, pressure cooking+ lye peeling of varikka and koozha seeds. The lowest moisture content of 6.15% was recorded for the treatment Pan roasting + Manual removal of spermoderm of koozha seeds. The highest protein content of 21.13% was observed for Pan roasted koozha as well as varikka seed flour. The highest fat content of 0.76% was reported for Lye peeled varikka and koozha seed flour and fibre content was the highest (3.93%) for Pressure cooking and Pressure cooking + Manual removal of spermoderm of varikka and koozha types. The highest ash content of 3.45% was observed for varikka and koozha seed flour obtained through Pan roasting+ Manual removal of spermoderm. Vitamin C content of jackfruit seed flour ranged from 18.32 mg 100g-1 to 22.32 mg 100g-1 and the highest Vitamin C content of 22.32 mg 100g-1 was observed for the treatment oven drying with spermoderm for varikka and koozha seeds. The highest starch content of 69.07% was observed for pressure cooking method of varikka as well as koozha seed flour. The highest TSS content of 3.03ºBrix and carotenoid content of 5.64 µg 100g-1 was observed for the treatment Oven drying with spermoderm for varikka and koozha seed flour and the treatment Pressure cooking+ Manual removal ofspermoderm for koozha seeds recorded the highest acidity of 0.34%. The highest total sugar of 5.59% and reducing sugar of 0.92% was observed for varikka and koozha seed flour obtained through pan roasting. Functional qualities of jackfruit seed flour viz., water absorption capacity was the highest (180 mL 100g-1 ) for pan roasted seeds whereas oven dried seeds recorded the highest oil absorption capacity (96.67 mL 100g-1 ) and swelling power (5.44 g g-1 ). The highest yield of 64.24% was recorded for oven dry method of jackfruit seed flour for both the types (varikka and koozha) and the highest bulk density (0.82 g cm-3 ) and tapped density of 0.98 g cm-3 were recorded for pressure cooked varikka seed flour. Pan roasting method recorded the highest value of Hausner factor and the processing methods did not show any significant difference for carr’s index. Jackfruit seed flour obtained through lye peeling of varikka and koozha seeds recorded more whitish flour with highest mean score and oven dried method with spermoderm recorded the lowest score indicates the brownish colour of the flour. Jackfruit seed flour did not show any quality changes during a storage period of two months. During storage, there was no significant changes in biochemical and functional parameters of jackfruit seed flour except moisture content and reducing sugar which showed a slight increase, whereas titrable acidity and vitamin C slightly decreased with the storage. No microbial load was detected during the storage period and the storage studies revealed good storage stability of jackfruit seed flour. Tags from this library: No tags from this library for this title.