eChapters

Fungi are very primitive eukaryotic microbe on the earth which are evolved with the earth and its atmosphere. These may be the ancestor of the plants in the process of evolution (Borkar, 2001). The group of ancestral fungi is thought to be represented by the present day chytridiomycota, although the Microsporidia may be an equally ancient sister group. The first major steps in the evolution of higher fungi were the loss of the chytrid flagellum and the development of branching, aseptate fungal filament, which occurred as terrestrial fungi diverged from water molds 600 million to 800 million years ago. The easily recognizable mushroom fungi probably diversified 130 million to 200 million years ago, soon after flowering plants became an important part of the flora and well before the age of dinosaurs. A relatively recent evolutionary radiation perhaps 60 million to 80 million years ago, of anaerobic chytridiomycota occurred as grasses and grazing mammals became abundant, the chytrid fungi serve as symbionts within the rumen of such animals, thereby enabling the grazing mammals to digest grasses.

The fungi are present everywhere. They are in the soil and soil crust, in atmospheric air, in sea and pond water, rivers and water streams, and on the surfaces of almost all the material ,whether living or otherwise, on affected food stuff , vegetables and food grains, on body of human beings, animals, birds and fishes, on plant surfaces, on leathers and clothes in damp weather, on house walls and ceiling in damp conditions, on railway coaches and buses roofs having water leakage and dampness, in caves, on garbage and decomposing material etc. The fungal spores are present everywhere, however the fungal growth occurs where the congenial conditions for their growth is available.

3.1. Plant diseases caused by soil borne fungi

3.1.1. Clubroot Disease causing fungi

Plasmodiophora brassicae (Fig. 125)

It infects Crucifers host species.

Infected plants in the begening shows pale green to yellowish leaves, which later on show wilting in the middle of hot, sunny days, and recovering during the night. Young plants may be killed by the disease soon after infection, whereas older plants may remain alive but become stunted and fail to produce marketable heads.

The most characteristic symptoms of the disease appear on the roots as spindle-like, spherical, knobby, or club-shaped swellings. The swellings may be few and isolated or they may coalesce and cover the entire root system. The older and usually the larger clubbed roots disintegrate before the end of the season because of invasion by bacteria and other fungi.

4.1. Aspergillosis disease causing fungi Aspergillus

Aspergillosis is usually caused by the fungus Aspergillus (Fig. 161) and usually occurs in people with lung diseases or weakened immune system

The different types of aspergillosis can cause different symptoms. The symptoms are similar to asthma symptoms, and include:

4.1.1. Allergic bronchopulmonary aspergillosis (ABPA)

The symptoms of ABPA includes Wheezing, Shortness of breath, Cough and Fever (in rare cases).

4.1.2. Allergic Aspergillus sinusitis

The symptoms of Alleric Aspergillus Sinusitis include stuffiness, Runny nose, Headache and Reduced ability to smell.

5.1 Ringworm (in Cattle) causing fungi

Trichophyton verrucosum

Ringworm is one of the commonest skin diseases in cattle. Ringworm is a transmissible skin infectious disease caused most often by Trichophyton verrucosum, a spore forming fungi. The spores can remain alive for years in a dry environment. Although unsightly, fungal infections cause little permanent damage or economic loss. Direct contact with infected animals is the most common method of spreading the infection.

The symptoms of Ringworm include Lesions with greywhite areas with an ash like surface usually circular in outline and slightly raised that appears on skin. Size of lesions vary and can become very extensive. In calves the infection is most commonly found around eyes, on ears and on back. In adult cattle infection on chest and legs are more common (Fig. 183)

6.1. Aspergillosis disease causing fungi

Aspergillus fumigatus

Aspergillosis is a fungal infection that commonly causes respiratory disease in pet birds. It can infect both upper (nose, sinuses, eye, and trachea) and lower (lung and air sacs-a specialized part of the respiratory tract that birds have) respiratory organs or more broadly distributed systemic infections (Fig. 187).

The Symptoms includes Weight loss, Open-mouth breathing or gasping for breath, Tracheal movement or in-out-in movements in the region of the neck, Tail-bobbing or movement of the bird’s tail up and down while breathing in and out, heavy breathing after flight or exercise, Change in voice and persistent itching or rubbing of cerenares.

7.1. Black Gill Disease (in Shrimps) causing fungi

Fusarium spp

The affected prawns show brown to black spots on the gills. In acute cases gills may completely become brown or black with atrophy and necrosis (Fig. 192).

7.2. Saprolegniasis disease causing fungi

Saprolegnia

Saprolegniasis is a fungal disease of fish and fish eggs, most commonly caused by the Saprolegnia species called “water molds.” They are common in fresh or brackish water. Saprolegnia can grow at temperatures ranging from 0° to 35°C but seem to prefer temperatures of 15° to 30°C. The disease fungus attack an existing injury on the fish and spread to healthy tissue. Poor water quality (for example, water with low circulation, low dissolved oxygen, or high ammonia) and high organic loads, including the presence of dead eggs, are often associated with Saprolegnia infections.

8.1. Fungi useful in food processing

8.1.1. Aspergillus sojae and Aspergillus oryzae

Aspergillus sojae and Aspergillus oryzae (Fig. 198) is a mold species in the genus Aspergillus. Its use was originated in China in the 2nd century AD and spread throughout East Asia where it is used in cooking and as a condiment.

Uses

• It is used to prepare Soy sauce (also called soya sauce) a condiment made from a fermented paste of boiled soybeans, roasted grain and brine,
• In Japan it is used to make the ferment (K?ji) of soy sauce, the mirin and other lacto-fermented condiments like tsukemono. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus sojae, along with water and salt.

9.1. Fungi useful against plant disease pathogen

9.1.1. Trichoderma viride

Trichoderma viride (Fig. 231) fungus is used as a bio-fungicide. It is used for seed and soil treatment for suppression of various diseases caused by fungal pathogens. It is also a pathogen in its own right,causing green mould rot of onion.

The fungicidal activity makes T. viride useful as a biological control agent against plant pathogenic fungi. It has been shown to provide protection against pathogens like Rhizoctonia, Pythium and Armillaria.

It is found naturally in soil and is effective as a seed dressing bioinoculant in the control of seed and soil-borne diseases including Rhizoctonia solani, Macrophomina phaseolina and Fusarium species. When it is applied to the seed, it colonizes the seed surface and kills not only the pathogens present on the cuticle, but also provides protection against soil-borne pathogens.

10.1. Phosphate Solubilisers

10.1.1. Aspergillus spp.

Several species of Aspergillus (Fig. 249) have been reported to be involved in the solubilization of inorganic phosphates such as A. flavus, A. fumigates, A. awamori. A. niger and A. terreus.

These fungi are able to solubilize inorganic phosphate through the production of acids viz. citric, gluconic, glycolic, oxalic acids and succinic acid.

Aspergillus fumigates isolated from compost has been reported to be potassium releasing fungus.

11.1. Pleurotus ostreatus

Researchers in Mexico have shown that oyster mushrooms can break down/ decompose disposable diapers

11.2. Chaetomium globsum

It is a saprophytic fungus that primarily resides on plants, soil, straw, and dung. They are found in habitats ranging from forest plants to mountain soils across various biomes. C. globosum colonies can also be found indoors and on wooden products

C. globosum assists in cellulose decomposition of plant cells.

12.1. Penicillium chrysogenum

Penicillium chrysogenum (Fig. 255) (previously known as Penicillium notatum), produces the antibiotic penicillin, known as WONDER DRUG.

The antibiotics produced from fungus Penicillium is listed in table.

• Food science deals with the physical, chemical, and biological properties of foods as they relate to stability, cost, quality, processing, safety, nutritive value, wholesomeness, and convenience.
• Food science is a branch of biological science and an interdisciplinary subject involving primarily microbiology, chemistry, biology, and engineering.
• Food chemistry, a major aspect of food science, deals with the composition and properties of food and the chemical changes it undergoes during handling, processing, and storage.
• Food chemistry is intimately related to chemistry, biochemistry, physiological chemistry, botany, zoology, and molecular biology.
• Nonenzymic browning involves reaction of carbonyl compounds, which can arise from existing reducing sugars or from diverse reactions, such as oxidation of ascorbic acid, hydrolysis of starch, or oxidation of lipids.

Some chemical and biochemical reactions that can lead to alteration of food quality or safety

1. Carbohydrates are primarily composed of the elements
   1. Carbon, hydrogen and oxygen
   2. Hydrogen, oxygen and carbon
   3. Oxygen, carbon and hydrogen
   4. None of these
2. Carbohydrates have an empirical formula
   1. (CH₂O)_n
   2. (CH₂O)_n+₁
   3. (CH₂O)_n-₁
   4. (CH₂O)_n/₂

1. The protein is derived from Greek word “Proteins” which means
   1. Principal
   2. Prime
   3. Holding the first place
   4. All of the above
2. The name protein to the group of organic compounds that are utmost important to life is suggested by
   1. Mulder
   2. Berzelius
   3. Kulim
   4. Sanger

1. Lecithin is an example of
   1. Carbohydrates
   2. Hormones
   3. Vitamins
   4. Phospholipids
2. Which of the following acts as storehouse of energy in body?
   1. Hormone
   2. Vitamins
   3. Fats
   4. All of these

1. Flavor is a sensory phenomenon depending upon
   1. Taste, texture or mouthfeel
   2. Odour or aroma, appearance
   3. Temperature - sensation of heat or cold
   4. All of these
2. Flavours are minor constituents of foods, usually
   1. Nutritive
   2. Non - nutritive
   3. Energetic
   4. None of them

1. The first impression of a food is usually visual and major part of our willingness to accept a food depends upon its
   1. Size
   2. Shape
   3. Colour
   4. Texture
2. Colour can serve as a useful criterion of
   1. Quality
   2. Nutrition
   3. Texture
   4. Acceptability

1. The disease Beri - beri is caused due to deficiency of vitamin
   1. D
   2. C
   3. B
   4. A
2. Which of the following vitamin is found in Fish liver oil?
   1. Vitamin D
   2. Vitamin C
   3. Vitamin K and C
   4. Vitamin A

1. The non-protein component in enzymes which is necessary for its biological activity is called
   1. Nucleic acid
   2. Lipids
   3. Phosphoric acid
   4. Coenzyme
2. The coenzymes are derived from
   1. Hormones
   2. Vitamins
   3. Lipids
   4. Carbohydrates

Set 1

1. Match the followings:

1. (a & i), (b & ii), (c & iii), (d & vi)
2. (a & ii), (b & i), (c & iv), (d & iii)
3. (a & iii), (b & i), (c & iv), (d & ii)
4. (a & iv), (b & ii), (c & i), (d & iii)

1. Which one of the following is the botanical name of dill
   1. Cuminum cyminum
   2. Trychospremum ammi
   3. Apium graveolens
   4. Anethum graveolens
2. The normally in cardamom could be seen in
   1. Throughout year
   2. 4 month
   3. 6 month
   4. 2 month
3. The hortus malabaricus is written by
   1. Ravindran
   2. Subramniyan
   3. Hendrick Van Rheede
   4. Venugopaln Nambiyar

1. Ginger is generally planted in the month of
   1. January – February
   2. August – September
   3. March – June
   4. October – December
2. Which one of the following slope is preferred for planting of clove
   1. North – West
   2. North – East
   3. South – East
   4. South – North
3. Ginger seedlings will be ready for transplanting
   1. 10 – 15 days
   2. 10 – 15 days
   3. 30 – 40 days
   4. 60 – 70 days

1. Pick the odd one out
   1. Athira
   2. Karthika
   3. Suguna
   4. Aswathy
2. Sreekara is variety of
   1. Turmeric
   2. Black Pepper
   3. Ginger
   4. Cinnamon
3. Find the odd one out
   1. HM107
   2. ML-150
   3. CO4
   4. Pusa early bunching

1. Ginger rhizomes peeled and soaked in lime water is called as
   1. Garbled
   2. Bleached ginger
   3. Non garbled
   4. Unbleached ginger
2. Harvesting period of cardamom is
   1. October to November
   2. June to July
   3. December to January
   4. March to April
3. Which of following month is flowering period in black pepper
   1. July – August
   2. May – June
   3. November – December
   4. January – February

1. Mostly cultivated arecanut species is
   1. Areca catechu
   2. Areca triandra
   3. Both a and b
   4. None of these
2. Wonder nut is commonly known as
   1. Cashew nut
   2. Cocoa
   3. Coconut
   4. Arecanut
3. The following inflorescence type of cashew is
   1. Racemose
   2. Auxiliary
   3. Cymose
   4. Terminal panicle

1. Mostly cultivated arecanut species is
   1. Areca catechu
   2. Areca triandra
   3. Both a and b
   4. None of these
2. Wonder nut is commonly known as
   1. Cashew nut
   2. Cocoa
   3. Coconut
   4. Arecanut
3. The following inflorescence type of cashew is
   1. Racemose
   2. Auxiliary
   3. Cymose
   4. Terminal panicle

1. The following in meters for High Density Planting (HDP) which enhances the productivity of cashew
   1. 4 x 4
   2. 8 x 8
   3. 3 x 2
   4. 2 x2
2. Which of the following month for seed sowing of cocoa
   1. May – June
   2. December – January
   3. July – August
   4. February – March
3. The following week for seed germination in tea
   1. 2 – 3
   2. 8 – 10
   3. 4 – 6
   4. 1 – 2

1. The following hybrid of cocoa is a cross between CCRP 1 x CCRP 7
   1. CCRP 6
   2. CCRP 9
   3. CCRP 10
   4. CCRP 8
2. VHC-3 hybrid of coconut is developed by
   1. Aliyar
   2. Veppankulam
   3. Pattukottai
   4. TNAU, Coimbatore
3. Which one of the following varieties of coffee is multiple crosses
   1. Selection 2
   2. Selection 1
   3. Selection 4
   4. Selection 3

1. Which round of plucking done in tea plantation
   1. 10 – 15
   2. 20 – 25
   3. 45 – 50
   4. 30 – 40
2. The method of oil extraction from fresh coconut was developed by
   1. CFTRI
   2. IARI
   3. IIHR
   4. CPCRI
3. The fresh arecanut fruits are preserved in thick layer of made and this product referred to as
   1. Bura tamul
   2. Chali
   3. Clay preserving
   4. Mud preservation

1. The Following disease of cocoa is characterized by formation of water soaked lesions on pod either at tip or stalk
   1. Collectotrichum pod rot
   2. Withches broom
   3. Charcoal pod rot
   4. Blight
2. The following species of coffee is affected by white stem borer grown under inadequate shade
   1. Robusta
   2. Arabica
   3. Tree coffee
   4. both a and B
3. The following disease is major in arecanut
   1. Koleroga
   2. Fruit rot
   3. Mohali
   4. All of these

1. Atropa belladonna contains which alkaloids is
   1. 1-hyoscyamine
   2. N-methyl-puridine
   3. Atropine
   4. Pyridine
2. Withania somnifera is commonly known in english
   1. Belladonna
   2. Liquorice
   3. Blue cherry
   4. Winter cherry
3. Botanical name of black nightshade is
   1. Solanum tarvum
   2. Solanum xanthocarpum
   3. Solanum nigrum
   4. Solanum viarum

1. Liquorice is propagated by
   1. Seeds and stem cuttings
   2. Root cuttings and stem cuttings
   3. Seeds, root cuttings and stem cuttings
   4. Seeds alone
2. Belladonna plants will be ready for planting in main field when they attain a height of
   1. 15 – 20 cm after 8 – 12 weeks
   2. 15 – 20 cm after 2 – 4 weeks
   3. 4 – 8 cm after 8 – 12 weeks
   4. 40 – 45 cm after 8 – 12 weeks
3. The cinchona seeds germinate in ___ days after sowing
   1. 60 – 65
   2. 5 – 10
   3. 20 – 40
   4. 10 – 15

1. K-8 is a variety of
   1. Aloe
   2. Coleus
   3. Ashwagandha
   4. Buckwheat
2. The following variety is aloe vera
   1. CIM – Sheel
   2. CIM - Sheetel
   3. CIM – Jeevan
   4. CIM - Mithi
3. Haryana Mulhatti -1 is a variety of
   1. Fox Glove
   2. Long pepper
   3. Liquorice
   4. Safed musli

1. The average dry yield of gymnema is
   1. 2 – 3 kg/plant
   2. 5 – 6 kg/plant
   3. 20 – 25 kg/plant
   4. 10 – 12 kg/plant
2. Isabgol will be ready for harvest in
   1. 80 – 90 days
   2. 60 – 70days
   3. 140 – 150 days
   4. 110 – 130 days
3. The liquorice uprooting in the month of
   1. November – December
   2. February – March
   3. August – September
   4. June – July

1. The major disease of isabgol is
   1. Powdery mildew
   2. Leaf spot
   3. leaf blight
   4. Downey mildew
2. The damping off is a series disease in
   1. Ipecac
   2. Aloe
   3. Indian penny wart
   4. Glory lilly
3. The following medicinal plants is affected by termites causes a lot of damage to young plants
   1. Gymnema
   2. Glory lilly
   3. Henbane
   4. Liquorice

1. The botanical name of West Indian birch is
   1. Bursera simaruba
   2. Bursera serratea
   3. Bursera gumifera
   4. Bursera javanica
2. The following genus is commonly known as khus
   1. Cymbopogan
   2. Chrysopogan
   3. Ocimum
   4. Apium
3. Ceylon citronella indigenous to
   1. India
   2. China
   3. Central Africa
   4. Ceylon

1. Seed rate of celery is
   1. 0.5 kg/ha
   2. 2.5 kg/ha
   3. 0.25 kg/ha
   4. 1.5 kg/ha
2. Davana seedlings will be ready for transplanting
   1. 10 – 12 weeks after sowing
   2. 6 – 8 weeks after sowing
   3. 4 – 5 weeks after sowing
   4. 2 – 3 weeks after sowing
3. Bursera planting is done at a spacing of
   1. 2 m x 2 m
   2. 4 m x 4 m
   3. 6 m x 6 m
   4. 8 m x 8 m

1. Pick odd one out
   1. Nima
   2. Pragati
   3. Jeva 2
   4. Praman
2. The following type of vetiver is high in oil yield but its oil quality is inferior
   1. East Indian Type
   2. North Indian Type
   3. West Indian Type
   4. South Indian Type
3. Vaishnavi is a variety of
   1. Vetiver
   2. Lemongrass
   3. Palmarosa
   4. Patchouli

1. The economic part of bursera is
   1. Root
   2. Leaves
   3. Stem and root
   4. Berries
2. Oil yield of thyme is
   1. 62 kg /ha
   2. 21 kg /ha
   3. 35 kg /ha
   4. 11 kg /ha
3. The oil yield of anise is
   1. 15 kg/ha
   2. 5 kg/ha
   3. 25 kg/ha
   4. 50 kg/ha

1. The leaf roller is an important pest of
   1. Lemongrass
   2. Citronella
   3. Mint
   4. Bursera
2. The following aromatic plants is susceptible to powdery mildew
   1. Sacred basil
   2. Thyme
   3. Geranium
   4. Rosemary
3. Meloidogyne hapla is reported to affect
   1. Thyme
   2. Geranium
   3. Sage
   4. Lavender

Coconut is a tall un-branched palm growing to a height of 15-30 m. it has a stout trunkraising from the swollen base which is known as bole. It is surrounded by a mass of fibrous. The stem is terminating into a radiating crown of leaves. Leaves are known as fronds. Palm is monoecious produces one inflorescence is enclosed in a strong tough double sheath called as spathe. Fruit is known as drupe, large in size, one seeded, round, ovoid I shape and the fruit has smooth thin green skin known as exocarp below which there is a thick fibrous hook known as mesocarp. Tall varieties live up to 80 . 100 years and dwarf varieties are live up to 40 . 60 years. Tall varieties begin flowering 5-7 years after planting and dwarf varieties . 3 years after planting

1. The botanical fruit type of coconut is
   1. Drupe
   2. Hesperidium
   3. Berry
   4. Capsule
2. Palm inflorescence are ____
   1. Monoecious
   2. Male
   3. Dioecious
   4. Female

1.1 Introduction

Fruit breeding is an ancient technology with dynamic current technology and an exciting future (Janick and Moore 1975, 1996). In its broadest sense, fruit breeding refers to the purposeful genetic improvement of fruit crops through various techniques including selection, hybridization, mutation induction and molecular techniques. Its origins trace to the domestication process in prehistory and antiquity, where useful species were chosen and cultivated, and improved by continuous selection (Janick 2005, 2011). Through the millennia genetic improvement of these species have been achieved by grower selection, first from natural seedling populations and then from grower field that continued unique genotypes fixed by vegetative propagation. Spontaneous hybridization between wild plants and cultivated clones was critical to the early domestication of fruits.

2.1 Introduction

The different breeding strategies (methods) that can be employed for improvement of fruit crops include introduction, open pollinated selection, clonal selection, hybrid breeding, polyploidy breeding, mutation breeding, molecular breeding, in vitro breeding and transgenic breeding. Combining traditional approaches with biotechnological approaches will speed up the rate of genetic improvement. Thus, what is required is to adopt a coordinated approach involving breeders, biotechnologists, horticulturists, pathologists, entomologists and statistician for making the cultivation of fruit crops more scientific and more profitable and thereby contributing more to improving the health of the people in a sustainable manner.

3.1 Introduction

The Mango (Mangifera indica L.) belonging to the family Anacardiaceae in order Sapindales, is amongst the most important tropical fruits of the world. In India, it is also known as the ‘king of fruits’ owing to the delicious quality of the fruit rich in vitamins and minerals. Its long period of domestication is evident from its mention in the ancient Indian scriptures. In India, mango has been valued not only for religious consideration but also for its importance in the economic and cultural life of the society. Mango is rich in Vitamin A and C, flavonoids, carotenes, glucosides, sterols, terpenes, aromatic acids, essential oils, fatty acids and phenolics. It is a powerful nutritive fruit, containing most of the essential substances needed by the human body. The most important single factor limiting the production of mango fruit at the present time is the erratic fruiting habits of this species. Some cultivars produce a good crop in most years and a poor crop in other years, while still other cultivars produce only a few fruits each year. For many years new cultivars have been selected and grown on the basis of size, appearance, and dessert quality with very little attention given to their production capabilities. The improvement of mango needs to explore new recombinants primarily by means of exploiting the breeding methodologies. Diversity or heterogeneity is the main character desired for breeding either natural or manmade. It is required to have vast genetic pool to get new combinations of desired nature and developing new hybrids. It has been mentioned earlier that the development of mango in India is the result of selection from the amateur gardeners. Now, the scientists have developed certain hybrids of mango.

4.1 Introduction

Banana (Musa spp.) is one of the oldest fruits and second largest growing fruit crop in the world. It is also known as Adam’s Fig and Apple of Paradise. Important banana growing states are Maharashtra, Karnataka, Kerala, Tamil Nadu, Andhra Pradesh, Odisha, Bihar, West Bengal and Assam. In South India, banana is extensively used in all auspicious occasions such as wedding, festival and worship. Banana is a good table fruit. The cultivar Nendran is used for cooking; it is also used for preparation of halwa, sweet, chips etc. Main bud or heart of banana bunches is also used as vegetable in India, Thailand, Philippines, Malaysia and Indonesia. Musa textiles is known for strong fibre quality. Ripe banana contains about 20% sugar (but no starch) and about 4.7% protein. Further, it contains vitamins A, B, C, D and E and minerals such as K, P, Ca and Fe.

5.1 Introduction

Citrus is one of the most important fruit crops in the world. It is grown in the tropical and sub-tropical regions of the world. The top ten citrus producing countries are China, India, Nigeria, Brazil, Mexico, USA, Spain, Egypt, Italy and Argentina. The citrus industry in India is the third fruit industry after mango and banana. The important groups of crops in citrus are sweet orange, mandarins, limes, lemons, grape fruits and pummelo. The most important commercial Citrus species grown in India are mandarin (Citrus reticulata Blanco.), followed by sweet orange (Citrus sinensis (L.) Osbeck) and acid lime (Citrus aurantifolia Swingle). The major citrus producing states are Maharashtra, Karnataka, Andhra Pradesh and Punjab.

6.1 Introduction

Grapes are being grown commercially in the tropics. The region between the tropics of Cancer and Capricorn which was once considered to be unsuitable for growing quality grapes is producing good quality grapes. Tropical countries where grapes are grown are India, Indonesia, the Philippines, Thailand, Taiwan, South China, Australia, Brazil, Columbia, Ecuador, Mexico, Venezuela, West Indies, Kenya, Nigeria and Zimbabwe. In India, about 90% of grapes are being produced in the tropical states including Maharashtra, Andhra Pradesh, Karnataka and Tamil Nadu. There are three main commercial uses of grape, viz., table, raisin and wine.

7.1 Introduction

Papaya is a fruit crop grown in kitchen garden, backyards of home and orchards. It is grown as a filler crop in orchard. India is the largest producer of papaya in the world. It is also cultivated in Brazil, Mexico, Australia, Hawaii, Malaysia, Taiwan, Peru, Florida, Gold Coast, South Africa and Bangladesh. In India, it is widely cultivated in Uttar Pradesh, Bihar, Karnataka, Jharkhand and Madhya Pradesh. The ripe fruits of papaya are consumed throughout the tropics and sub-tropics. Fruits are also used in the preparation of jam, soft drinks, ice cream flavour, crystallized fruits and syrups. Unripe fruits are commonly used as vegetables. Papain is prepared from the latex of immature fruits. It is a proteolytic enzyme used for tendering of meat, preparation of chewing gum and cosmetics. The ripe fresh fruit is rich source of vitamin A, carbohydrates and minerals. The fruits are prescribed for piles, dyspepsia, liver, spleen and digestive disorders. Roots are used as nerve tonic. The plants flower five months after planting and fruits are ready five months after flowering. So, it has attracted attention of fruit growers to cultivate on a large scale in the country.

8.1 Introduction

Guava is the fourth important fruit crop next to mango, banana and citrus. It is known as the ‘Apple of tropics’. It is very rich and cheap source of Vitamin C and also contains a fair amount of calcium. Important guava growing states are Uttar Pradesh, Bihar, Madhya Pradesh and Maharashtra. Allahabad district of Uttar Pradesh has the reputation of growing the best quality of guava fruits in the world. The importance of guava is due to the fact that it is the hardy fruit which can be grown in alkaline and poorly drained soil. Guava fruits are used for making jam, jelly and various culinary purposes. The fruit can be canned in sugar syrup.