eChapters

Human breast cancer (HBC) is a common malady concomitant with a massive death rate throughout the world. It has been reported that around 1.7 million women are globally identified with breast neoplasia, and out of this, half a million female dies from this terrible disease (Torre et al., 2015). Due to the shocking impacts of breast cancer, prevention, and therapeutic interventions have become a priority-based objective for many researchers to understand the biology of breast cancer disease during its progression and development.

Canine parvovirus 2 (CPV-2), the causative agent of  acute haemorrhagic enteritis and myocarditis in dogs, is one of the most important  pathogenic viruses. It is a highly contagious  and often fatal disease.  CPV-2 was first recognized in 1977 and since then it has been well established as an enteric pathogen of dogs throughout the world causing  high morbidity (100%) and frequent mortality up to 10%.   The disease is characterized by 2 prominent clinical forms (i)  enteritis with vomition and diarrhea in dogs of all ages (ii) myocarditis and subsequent heart failure in pups of less than  3 months of age. The virus was named CPV-2 in order to differentiate it from a closely related parvovirus of canine known as CPV-1 or minute  virus of canine (MVC). MVC, a completely different parvovirus, had not been associated with   natural disease until 1992.

Canine transmissible venereal tumours (CTVT) is also known as infectious sarcoma, transmissible venereal tumours (TVT), venereal granuloma (VG), canine transmissible venereal sarcoma (CTVS), transmissible lymphosarcoma or Sticker tumour, is a benign reticuloendothelial tumour of the dog that mainly affects the external genitalia and occasionally the internal. As it is usually transmitted during coitus it mainly occurs in young, sexually mature animal. Canine transmissible venereal tumour is histocytic tumours that may be transmitted among dogs through coitus, licking, biting and sniffing tumour affected areas. CTVT is spread by the transfer of living cells between dogs, usually during mating. The tumour cells are themselves the infectious agents, and the tumours that form are not genetically related to the host dog (Purohit, 2008; wikipedia ctvt).

Etiology

It is a rare canine dermatological condition. This condition is subdivided into two groups. In the first group, it is seen in Siberian husky and Alaskan malamutes. It is due to inherited impairment in the zinc absorption or metabolism. In the second group, it is due to use of high plant phytates diet (zinc absorption prevention), commercial or home prepared diet which is zinc deficient or diet is over supplemented with calcium and other vitamins and minerals which impair zinc absorption. Group two is mostly seen in large breed dogs and young adults.

Predation and cannibalism are entirely two different processes. In predation, the animal used to consume other species then their own, whereas cannibalism is a practice of eating one’s own kind. Cannibalism is a common behavior in animal kingdom and has been recorded in more than 1500 species. It is reported in an increasing number of fish species belonging to group/ families such as air-breathing catfishes (Clariidae), pikes (Esocidae), percids (Percidae), characids (Characidae), latids (Latidae), gadids (Gadidae) and in over 30 other families, including cyprinids (Cyprinidae) and salmonids (Salmonidae) (Smith & Reay, 1991; Hecht & Peinaar, 1993; Folkvord, 1991; Baras, 1998; Qin et al., 2004). Cannibalism is a common ecological interaction and depends on genetics and fish behavior; mediated by appetite and metabolism and is promoted by size differences, and is more intense among fast growing larvae and young juveniles than among older fish (Hecht and Pienaar, 1993; Baras, 1998).

Cannibalism is a serious problem in the farming of striped murrel that starts from the early larval stage (Ng and Lim, 1990) and continues at all sizes including during parenting also. Murrels have large mouth gape; sharp jaw teeth for catching & grasping prey and can consume prey fish more than half to two-third of its length (Wee, 1981; Diana et al., 1985; Ng and Lim, 1990 and Qin and Fast, 1996). Its aerodynamic body shape allows fast movement in water and catching the prey with ease. Striped murrel observes two types of cannibalism, Filial and Intracohort, which is discussed in detail in the subsequent sections.

8.1. Introduction

The term canning refers to a process which involves heating food stuff in hermetically sealed containers for a specific time at specific temperature to eliminate microbial pathogens that endanger public health and micro-organisms as well as enzymes that deteriorate food during storage. The canning of fruits and vegetables is canned out in the season when they are available in plenty. The canned products are then sold in the off season for getting better returns and to assure availability of fruits and vegetables throughout the year at reasonable prices.

8.2. History of canning

Important historical developments in canning are as under:

• The credit for invention of canning goes to Nicholas Appert, a French confectioner who was awarded a prize in 1809 by the French government for developing new method of heat preservation of food in sealed container and after whose name the process of canning is known as Appertization.

• In year 1810, Appert published the first book on canning entitled The Art of Preserving Animal and vegetable substances for many years which is the first known work on canning.

• The work of Appert consists of packing food in glass bottles, closing with corks and heating the container in boiling water for several minutes depending upon type of food.

India produces around 33 mt. of fruits and 50 mt. of vegetables annually (Chadha and Bhargava, 1997). It is estimated that 10 to 15 percent of total produce is available as organic waste for recycling in agriculture (Nand et al., 1996). In addition to processing of fruits and vegetables results in production of around 5 mt. of solid wastes (Table 66). Most of these wastes contain organic and plant nutrients (Table 66). There are still large amounts of wastes that are not being completely utilized. In most cases, these wastes are pro-duced from isolated sources and not by large centralized.companies. In practically all cases, horticultural and vegetable products are processed in relatively small canning plants and distributed for use generally in the same geographical area where the produce is grown, this is true world over since fruit and veg-etable wastes cannot be usually transported long distances in view of their bulk, high moisture and low to moderate feeding value relative to conventional feed.

33.1. Aim

To perform canning of fruit and vegetables.

33.2. Theory

Canning refers to a process which involves heating food stuff in hermetically sealed containers for a specific time at specific temperature to eliminate microbial pathogens that endanger public health as well as micro-organisms and enzymes that deteriorate food during storage. Broadly canning is a method of preservation of food for achieving longer shelf-life.

33.3. Principle of canning

Destruction of spoilage causing micro-organisms and enzymes within the sealed containers by means of heat.

The term canning refers to a process that involves heating foodstuff in hermetically sealed containers for a specific time at a specific temperature to eliminate microbial pathogens that endanger public health; and microorganisms and enzymes that deteriorate food during storage.
Principle of canning: Destruction of micro-organisms causing spoilage, within the sealed containers using heat.
Canning Process
Preparation of food commodities for canning consists of selection of commodities, washing, sorting, grading, peeling, halving, blanching, filling into cans, filling hot syrup or brine, exhausting, double seaming, Sterilization/ processing, cooling, storage, etc.
Raw material selection
Fruits should be ripe but firm, evenly matured, and free from blemishes, insect damage, and malformation. Apple, pear, peach, and banana harvested at the mature stage are preferred for canning.

Canning : Process of preservation of various food stuffs including fruits and vegetables whole or in pieces, in sugar syrup or brine by heat processing them in hermetically sealed containers.

Materials Required

Fruits or vegetables, stainless steel knife, steel pans, Can Body Reformer, Flanger, Double seamer, weighing balance, Refractometer / Salometer, sugar or salt etc. 

Procedure

    1.    Wash the selected fruit or vegetable (as the case may be) 
    2.    Cut into pieces or slices (the size and shape may depend on the fruit/ vegetable but it should not be too large or too small)
    3.    Blanch the material in boiling water for 1-2 min for effective inactivation of enzymes. 
    4.    Prepare the sugar syrup of strength 40o Brix or brine of 1-3 % strength.
    5.    Prepare the can body using a can body reformer and flange the ends in a flanger.
    6.    Seal the base plate using first and second roller operations of the double seamer. 
    7.    Transfer the prepared fruits / vegetables into the cans. 
    8.    Pour in hot syrup or brine into the cans.
    9.    Place the lid over the top of filled can. (follow the first roller operation of the double seamer, if the cans are OTS cans)
    10.    Exhaust the cans in boiling water for about 10 min. to exclude any dissolved air out of the tissues or syrup/brine.
    11.    When the temperature of the centre of can reaches 79-80 ºC for fruits or 82ºC for vegetables, remove the cans from the exhaust box and seal them properly (follow the second roller operation of the double seamer, if the cans are OTS can).
    12.    Process the sealed cans at 100ºC and 115-121ºC for fruits and vegetables respectively for 15-30 min in case of fruits and 25-45 min. in case of vegetables.
    13.    Cool the cans immediately in cold water and air dry them at room temperature.
    14.    Label and store in a cool dry place.

Introduction
The term canning refers to a process in which the food is heated in hermetically sealed containers at a specific temperature for a specific time to eliminate microbial pathogens that endanger public health; and microorganisms & enzymes that deteriorate food during storage. The credit for the invention of canning goes to a French confectioner Francois Nicholas Appert, who was awarded a prize in 1809 by the French government for developing a new method of heat preservation of food in a sealed container and after whose name the process of canning has also been named as Appertization. In 1810 Nicholas Appert published the first book on canning entitled “The Art of Preserving Animal and Vegetable Substances for Many Years.” which is the first known work on canning. The work of Appert consists of packing food in glass bottles, closing them with corks, and heating the container in boiling water for several minutes depending upon the type of the food. Although the developed technique was used to preserve different types of food, the actual reason for the prevention of spoilage was known only after the work of Louis Pasteur (1864) who discovered that food spoilage was caused by microorganisms that were destroyed at elevated temperatures and the technique was known as Pasteurization. This understanding helped to form a scientific basis for establishing and revolutionizing the canning industry. Canning of fruits on a commercial scale was introduced in the USA in 1817 by William Underwood. The old phrase ‘necessity is the mother of invention’ suits well for the development of the canning industry during wars. The Civil War in America and the Great European War of 1914 also gave impetus to the development of a canning industry to meet enormous requirements of food for the fighting forces.

Canning: Canning is the process by which sealing of the food product and sterilizing them by heat for long storage is known as canning.

History: The term canning was first invented by N. Appert (1804) in France. In honour of the inventor canning is also known as appertization (Appart is known as the father of canning) and Saddington (1807) in England first described the method of canning. Peter Durand (1810) got first british patent on canning of food in tin container and William under wood introduced canning of fruit on a commercial scale in U.S.A.

Principle of canning: The main principle of canning is destruction of spoilage organism by means of heat.

Canning is a process of sealing food stuffs hermatically in containers and sterilizing them by heat for long storage is known as canning.

Principle of Canning

Destruction of spoilage organism within the sealed container by means of heat.

Selection of Fruit and Vegetable

For canning fruit should be ripe but firm and uniformity mature and vegetables except tomato should be tender.

Grading

Selected fruit and vegetable are graded according to size and colour to obtain uniform quality. This is done by hand or machines such as screw grader and roller grader.

Canning: Cannings the process by which sealing of the food product and sterilizing them by heat for long storage is known as canning.

The term canning was first invented by N. Appert (1804) in France. In honour of the inventor canning is also known as appertization (Appart is known as the father of canning). The main principle of canning is destruction of spoilage organism by means of heat. The procedure of the canning should be as follows.

Introduction

Canopy management is defined as managing plant architectural design as per need, using their inherent characteristics which is in accordance with a given set of conditions and resources to perform the plant maximum (Nath et al, 2014).The modern principles of sustainable fruit production systems focused on optimal use of natural resources (light, water, soil fertility) where the input (labour, energy, fuel, other material) and output (yield) are well balanced and the resources remain renewable.

Fruit orchards can be considered as artificial ecosystems converting the energy of photosynthetic active radiation (PAR) into edible, marketable fruits for human consumption. The core of this system is the bio-factory of leaves driven by the absorbed PAR. Several data support that the light interception is the basic factor for the modern orchard systems. Factors as LAI (Leaf area index), tree spacing, training and pruning systems, fruiting wood development, rootstocks and genotypes also have an important bearing on orchard efficiency.

The main objectives of canopy architecture is to develop strong tree framework, maximize utilization of light, accommodate more number of trees per unit area, maintenance of tree orchard uniformity and induce and sustain proper amount of well distributed fruiting terminals.

In order for the fruit production system to remain sustainable, the orchard system should favour the contributory role of an input of natural origin to the maximum possible extent, in improving the yield in the early years and provide high yields after the trees are mature until the planned age of the orchard. Recent development in the tree architecture has produced some promising tree training and pruning systems as well for high density fruit orchards.

8.1 INTRODUCTION

In developing countries like India, sustainable development of horticulture is a biggest challenge. There is need to formulate strategies for their management through “state of art” technologies for harnessing the naturally available resources in a sustainable manner to meet the ever growing demands of fruits. Canopy architecture has its role in influencing the productivity of fruits. It has been well highlighted by Halle and Olderman, (1970) and Halle et al. (1978). The emerging concerns in the area of canopy architecture and its management are the existence of large number of old senile orchards among the fruits crops and the development of a rejuvenation technology to restructure their canopy and enhance productive and remunerative plant life. Actually, canopy management “designing the plant as per need, using inherent plant characteristics in accordance with given set of conditions and resources to make the plant to perform maximum. As a result of canopy management, the trees acquire their natural shape which very often is not ideal for quality production. A majority of the trees attain tall, upright and curved growth structure and the canopy is marked with criss-cross branches leading to a highly dense vegetative mass with very poor penetration of active solar radiation. Such conditions not only affect the photosynthetic rate but also facilitate proliferation of pests as they prefer shady conditions. Consequently with pressure of pest abundance and poor photosynthetic efficiency over the years in want of due care of tree canopy architecture, the trees turn senile and unproductive and uneconomical.

Existence of such unproductive senile orchards has a telling impact on the socioeconomic as well as livelihood status of the farmers and consumers are equally affected with low poor production and poor quality of produce is the biggest problem with old orchard. Uprooting such orchards and undertaking new plantation may not be a wise option considering the long gestation period of orchard establishment and resulting impact on livelihood of farm families, environment health as well as the investment cost. Mass scale uprooting of trees for replacement of the orchard will also have very adverse impact on production scenario at the regional and national level.

Canopy management is central to achieving balanced vegetative growth, efficient light utilization, flowering, fruiting, and high-quality produce. This chapter explains the principles and objectives of training and pruning in horticultural crops. Different training systems are related to crop architecture, growth habit, planting density, and production objectives. Pruning techniques are discussed for regulating shoot growth, removing undesirable branches, improving air circulation, and maintaining productive canopy structure. Light interception and distribution within the canopy are also examined because photosynthetic efficiency strongly influences yield and fruit quality. Modern high-density orchards require precise canopy management to balance productivity, plant size, mechanization, and long-term orchard sustainability.

Apple (Malus domestica Borkh) is a typical temperate fruit; more than 80% world supply is being made from Europe (Tukey, 1982). It occupies more than 85% area and 60 % production of total temperate fruits. As per 2017-18 statistics it was cultivated over an area of 30,1000 ha with 23,27,000 metric tons production (Anonymous, 2018). Austria is leading in apple productivity; however, China is a largest producer in world.

Bael (Angle marmelos) is an important arid fruits belongs to family Rutaceae and consists 2-3 species of which only one is in cultivation. It is important indigenous fruits of India, drought hardy tree, flowering and fruiting coincides with the onset of monsoon and fruits mature before commencement of summer. The tree shed off entire leaves during hot summer and fruits are exposed to direct sunlight, which favors ripening of fruits.