eChapters

Problem-Prepare of a layout plan of orchard for 10 ha. area which is situated on the highway. The dimension of the orchard is 3:2. Calculate the areas under each crop which will you grow and also write their suitable variety along with their suitable diagram. Also fulfill the following information about orchard

Purpose-There are several planting plans or systems which can be adopted for planting orchard. The following points need to be considered before choosing any system of planting.

1. It should accommodate maximum number of plants per unit area.
2. It should allow sufficient space for the development of each tree.
3. Orchard operation such as ploughing, dusting are easy to perform.

Purpose- Burnt porous clay or cement or plastic pots are commonly used for various purposes in horticulture. The pots are used in propagation or plants, cultivation of ornamental plants and flowering annuals. Growing of plants in pots in referred as pot-culture. In pot-culture, operations such as potting, shifting and filling of pots are very important. Potting refers to planting of plants in pots containing soil mixture, while shifting means removal of plants from pots and planting them again in the same or different pot. Plants growing for more than one year in the same pot need shifting. The time for potting and shifting of plants is monsoon season (July to Sept.) and during spring (Feb-March).

Materials and Equipments-Flower pots, crocks (broken pieces of pots), potting mixture, khurpi and watering can (with fine nozzle).

Sickle: Used for cutting grass, fodder and harvesting crop. Sickle made of steel is better and lasts longer.

A. Research journal

1. Haryana Journal of Horticultural Science (Quarterly)-Society of Haryana, Department of Vegetable Crops, CCS, HAU, Hisar (Haryana).
2. Hort. Science (Annualy)-American Society for Horticultural Sciences 600, Camerun Street, Alexandria, USA
3. Horticulture Research (Half yearly)-ScottishAcademic Press, 25, Perth Street, Edinburgh.
4. Indian Journal of Horticulture (Quarterly)-Horticulture Society of India, Division of Fruits and Horticultural Technology, IARI, Pusa, (New Delhi).
5. Journal of Applied Horticulture (Half yearly)-Managing Editor, Journal of Applied Horticulture, A-859, Indiranagar, Lucknow (UP).
6. Progressive Horticulture (Quarterly)- Hill Horticulture Development Board, Horticultural Experiment and Training Centre, Chaubattia, Ranikhet, (Uttarakhand).
7. Scientia Horticulture (Annualy)-Elsevier Science P.O. Box 945, New York,

A. ICAR Agricultural Institutes

• Central Agricultural Research Institute (CARI), Post Box No. 181. Andaman Nicobar & Lakshwadeep Group of Islands, Port Blair.
• Central Arid Zone Research Institute (CAZRI), Jodhpur, (Rajasthan). Website: www.icar.org.in (Rajasthan).
• Central Avian Research Institute (CARI), Izatnagar, (Uttar Pradesh)
• Central Inland Fisheries Research Institute (CIFRI), Barrackpore (West Bengal). Web site: www.cifri.com.
• Central Institute for Cotton Research (CICR), P.O. No. 225, G.P.O., Panjari, Wardha Road, Nagpur (Maharashtra).
• Central Institute for Freshwater Aquaculture (CIFA), P.O. Kausalyaganga, Bhubaneshwar (Orissa).

1. Agriculture universities in India

A. State agriculture universities in India

1. Acharya NG Ranga Agricultural University, Guntur, Hyderabad, Telangana
2. Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh
3. Assam Agricultural University, Jorhat, Assam
4. Bihar Agricultural University, Sabour, Bhagalpur, Bihar
5. Bihar Animal SciencesUniversity, Patna, Bihar

A

Abnormal seedling: Abnormal seedlings are those seedlings which do not show the capacity for continued development in to normal plants when grown in good quality soil under favourable conditions of water supply, temperature and light.

Abortion: Loss of reproductive structures (e.g. a flower or an ovule) during development or arrest of development of any organ so that it remains imperfect or fails to reach maturity.

Absolute humidity: The amount of water vapour present in a given volume of atmosphere, usually expressed in g water per kg dry air, or g water per cubic meter air.

Introduction

Seed as an input is the precursor for agricultural development as it alone can guarantee 20-30 per cent share of crop productivity (Koudinya and Kumar, 2014). Rigveda, the world’s most ancient scripture available, prescribes the importance of seeds as “Subeejam Sukshetre Jayate Sampadyate” which literally means, “A good seed in a good field can lead to the prosperity and posterity of the entire human race”. Seed production is indeed important to take care of a country’s food and nutritional security needs. At the same time, seed export across countries is vital for ensuring competitiveness in the domestic seed industry besides generating employment and valuable foreign exchange which in turn can be used for scaling up the seed sector’s efficiency itself (Poonia, 2013). As a matter of fact, seed trade is one of the reasons for huge advances made in the Indian seed industry through development and exchange of genetic transformation, marker-assisted breeding and nanotechnology (Nandi et al., 2013). As of 2014-15, global seed industry has reached USD 45 billion in which international seed export alone was worth USD 10 billion. Further, with the estimated growth rate of 9.2 per cent during 2015-2020, the world seed business is expected to be over USD 92 billion. Presently, USA, China, France, Netherlands and Brazil are the top markets comprising more than 66 per cent of the global share in seed trade. Corn, soybean and vegetables account for more than 75 per cent of the total global seed market volume. As of 2014-15, the value of the Asian vegetable seed market was USD 6.75 billion in which China had a major share (41 per cent) and the Indian share was around 7 per cent. Moreover, the world vegetable seed market alone is expected to grow at the rate of 7 -8 per cent per annum and reach USD 8.8 billion by the year 2020 (Parashar and Kumar, 2016).

Introduction

Synthetic seeds are defined as artificially encapsulated somatic embryos, shoot buds, cell aggregates, or any other tissue that can be used for sowing as a seed and that possess the ability to convert into a plant under in vitro or ex vitro conditions and retained its potentiality also after storage (Capuano et al., 1998). In other words, synthetic or artificial seeds defined as somatic embryos engineered seed used in the commercial propagation of plants (Gray and Purohit, 1991; Redenbaugh, 1993).

Artificial seeds have great potential for large scale production of plants at low cost as an alternative to true seeds (Roy and Mandal, 2008). An artificial seed is often described as a novel analogue to true seed consisting of a somatic embryo surrounded by an artificial coat which is at most equivalent to an immature zygotic embryo, possibly at post-heart stage or early cotyledonary stage (Bekheet, 2006). There are various advantages of artificial seeds such as better and clonal plants could be propagated similar to seeds, preservation of rare plant species extending biodiversity could be realized, and more consistent and synchronized harvesting of important agricultural crops would become a reality, among many other possibilities (Khor and Loh, 2005). In addition, ease of handling, potential long-term storage and low cost of production and subsequent propagation are other benefits (Bekheet, 2006).

Introduction

Since beginning of this century genetic diversity of agricultural crop has been lost due to several reasons (Marla, 2012). Genetic erosion is caused by human intervention, mono culture, green revolution especially due to commercialization of plant breeding. So there is urgent need to collect, conserve plant genetic & genomic resource for further use.

A seed bank stores seeds to preserve genetic diversity. There are many reasons to store seeds. One reason is to have on-hand the genes that plant breeders need to increase yield, disease resistance, drought tolerance, nutritional quality, etc. of plants used in agriculture (i.e., crops or domesticated species). Another reason is to forestall loss of genetic diversity in rare or imperiled plant species in an effort to conserve biodiversity ex situ and in situ. Many plants that were used centuries ago by humans are used less frequently now and seed banks offer a way to preserve that historical and cultural value. Collections of seeds stored at constant low temperature and moisture guard against loss of genetic resources that are otherwise maintained in situ or in field collections. These alternative ‘living’ collections can be damaged by natural disasters, outbreaks of disease or war. Seed banks are considered seed libraries and contain valuable information about evolved strategies to combat plant stress or produce novel products. The work of seed banks spans decades and even centuries. Most seed banks are publicly funded and seeds are usually available for research that benefits the public.

Archaeobotany

Botany as far as it is relevant in archaeology mainly denotes all types of ancient organic material (in particular ancient plant remains) collected from excavation sites. The deliberate study of the interrelationship between humans and plants and the environmental context in which this occurred has been called archaeobotany.

Introduction

Germination is the process by which a plant grows from a seed or similar structure. The most common example of germination is the sprouting of a seedling from a seed of an angiosperm or gymnosperm. Quick germination is the various ways and means that really fastened the process of seed germination. Through various ways, it is possible to reduce the time of germination by 70 per cent and also the success rate of germination can also be doubled.

‘Prunes’ is prepared from peach.

Arrak” liquor is prepared from date palm.

Hayane” variety of date palm suitable for juice making.

Kanji” is made from black carrot.

Kirschwascer” a wine prepared from cherry.

Shahi” variety of Litchi suitable for canning.

Introduction

Organic seeds are produced by purchasing conventional non-treated seeds and growing them on organic plot / farm for one season without the use of any synthetic chemical. The seeds harvested are then sold on to organic farmers as organic seeds.

Over 98% of sprayed insecticides and 95% of herbicides reach a destination other than their target species, because they are sprayed or spread across entire agricultural fields. Runoff can carry pesticides into aquatic environments while wind can carry them to other fields, grazing areas, human settlements and undeveloped areas, potentially affecting other species. Other problems emerge from poor production, transport and storage practices.

Production of organic seeds without the use of pesticides like herbicides (weeds), insecticides (insects), fungicides (fungi), nematocides (nematodes), and rodenticides (vertebrate poisons) is a matter of skill and expertise. For this purpose, the seeds used for planting, the soil where they are planted, the water used for irrigation and even the air, need to be kept free of pesticides in order to prevent their contamination.

Seed

New Technique of Food Preservation

1. High Pressure Processing (HPP)

High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).

Quality Standards and Laws

Quality is how well a product or service satisfies the needs of the customer. This includes all aspects related to the needs of the customer such as quality specifications, safetgy, delivery method or date, price etc. Quality can be interpreted in several ways as conformance to the standards, meeting customers’ preference/ satisfaction for desired quality attributes, degree of excellence and zero defect products etc. Because of education and consequent greater understanding of implications of poor quality commodities in recent years, consumers have become quality conscious and this fact is also applicable to food and food products. In order to strengthen competitiveness, quality must be incorporated throughout the value added chains right from the harvesting, handling, manufacturing, processing, packaging, storage, marketing and distribution stages, especially in the case of food and food products.

Food Safety and Standard Authority of India (FSSAI) has adopted the standards of Fruit Product Order (FPO).

Chutney

It is a product prepared by cooking the fruit pulp with added salt, sugar, spices, acetic acid and fruit to a suitable consistency so that it contains TSS not less than 50% and fruit part not less than 40% as per FSSAI specification. Sugar, salt, spices, acetic acid all act as partial preservatives. Preservatives may also be added in chutney for increasing its storability. Generally no artificial colour and flavor are required to be added.

Sauce

Sauce is a product similar to ketchup, prepared from pulps of tomato or other fruit/vegetable, having TSS not less than 15% and cooked to a suitable consistency with added sugar, salt, spices and vinegar. Sugar, salt, spices, acetic acid all act as partial preservatives. According to FSSAI specification fruit sauce should have minimum of 15% TSS and 1.2% acidity. Preservatives and colours may also be added for increasing of appearance and storability.

Preserves (Murabbas) are prepared from whole fruits and vegetables or their segments by addition of sugar followed by evaporation to a point where microbial spoilage cannot occur. The final soluble solids concentration is reached to about 70 per cent. The finished product can be stored with or without hermetic sealing and refrigeration.

Jam is prepared by boiling the fruit pulp with required quantity of sugar to thick consistency, firm enough to hold fruit tissues in position. It should contain not less than 68.5 per cent soluble solids. Jam may be made from a single fruit (apple, strawberry, banana, pineapple etc.) or from combination of two or more fruits. Jam contains 0.5-0.6% acid and invert sugar should not be more than 40%.

The preservation of food in common salt or in vinegar is known as pickling. It is one of the most ancient methods of preserving fruits and vegetables. Pickles are good appetizers and add to the palatability of a meal. They stimulate the flow of gastric juice and thus help in digestion. They are prepared with salt, vinegar, oil or with a mixture of salt, oil, spices and vinegar.

Organic agriculture or farming is very much native to India. Whosoever tries to write a history of organic farming will have to refer India and China. The farmers of these two countries are farmers of 40 centuries and it is organic farming that sustained them. This concept of organic farming is based on following principles:

• Nature is the best role model for farming, since it does not use any inputs nor demand unreasonable quantities of water.
• The entire system is based on intimate understanding of nature’s ways. The system does not believe in mining of the soil of its nutrients and do not degrade it in any way for today’s needs.
• The soil in this system is a living entity.
• The soil’s living population of microbes and other organisms are significant contributors to its fertility on a sustained basis and must be protected and nurtured at all cost.
• The total environment of the soil, from soil structure to soil cover is more important.

A dilute solution of acetic acid produced by a two-stage fermentation process in the first stage, fermentable sugars is converted into ethanol by the action of yeasts and in the second stage, bacteria of the genus Acetobacter oxidize the ethanol to acetic acid.

Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids.

Fruit juices which do not undergo alcoholic fermentation are termed as unfermented beverages. They include natural and sweetened juices, RTS, nectar, cordial, squash, crush, syrup, fruit juice concentrate and fruit juice powder. Barley waters and carbonated beverages are also included in this group.

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.

Introduction

Development of improved crop varieties is vital for sustained increase in agriculture production and productivity. Timely supply of quality seed is equally significant since the contribution of quality seed alone is estimated to be 15-20 per cent to total crop production. Seed quality attains more significance in view of emerging biotic and abiotic stresses, issues related to quality and phytosanitary measures, competition in domestic and international markets and emerging food needs. Measures of seed legislation with respect to quantity and quality were initiated in the country by establishment of National Seed Corporation during 1963 under Ministry of Agriculture. The seed sector in India during the period was dominated by the Public sector. The National Seed Corporation was the Central Body to produce seeds of superior dwarf varieties in rice, wheat, and superior hybrids in maize, pearl millet and sorghum. This was followed by various seed legislations enacted by Government of India. Further, AICRP-NSP (Crops), popularly known as National Seed Project was launched during 1979-80. The NSP-Project came into operation in three major phases and continues to produce breeder seed to cater the needs of the Indian farmers. The project resulted in achieving breeder seed production surpassing the indents in all major crops. The seed programme of the country was further strengthened with NSP II (World Bank) Project starting in 1989-90, which not only supported the ICAR and SAUs, but also Department of Agriculture, Seeds Corporations, Seed Certification Agencies and Private Seed Industries to a great extent in production, processing and in providing quality seeds to the country.

Freezing is one of the easiest and least time consuming methods of food preservation. The freezing process is a combination of the beneficial effects of low temperatures at which microorganisms cannot grow, chemical reactions are reduced, and cellular metabolic reactions are delayed.

Methods of Freezing

1. Sharp freezing (slew freezing)

In sharp freezing commodities are exposed at -15 to -29⁰C. It required 3-72 hrs. Here the thawed tissue cannot regain its original water content. The ice crystals formed are large and rupture the cells. The thawed tissue cannot regain its original H₂O content.

Removal of water from the food by non-conventional energy source like sunlight, wind, and a smoky fire. Drying (dehydrating) food is one of the oldest and easiest methods of food preservation.

Dehydration

Dehydration is the process of removing water or moisture from a food product under controlled condition like temperature, relative humidity, air flow, etc.

Principles of Drying and Dehydration

Drying removes the moisture from the food so that bacteria, yeasts and moulds cannot grow and spoil the food. It also slows down the action of enzymes, but does not inactivate them. Dried food items can be kept almost indefinitely, as long as they are not rehydrated.

Introduction

In order to implement the sui generis system for plant variety protection for granting PBR to a breeder or farmer or institution, DUS testing is compulsory. A new variety shall be registered, if it conforms to the criteria of novelty, distinctness, uniformity and stability. An extant variety, a variety about which there is a common knowledge shall also be registered within a specified period, if it conform such criteria as distinctness, uniformity and stability.

Once a valid application for PBR is accepted the seed / plant material of the variety will be requested for official DUS tests. These official DUS tests need to be conducted by crop based institutions on behalf of the PPV & FR authority by following universally acceptable test procedures. This necessitated in the development of test guidelines, descriptors and procedures to be followed in each crop. National Test Guidelines have been developed for 96 crops representing harmonized approach for the testing of new varieties which will form the basis for DUS examination. These National Test Guidelines contain details on i) subject of the guidelines, ii) material required, iii) conduct of tests, iv) methods and observations, v) grouping of varieties, vi) characteristics and symbols, vii) table of characteristics, viii) explanations on table of characteristics, ix) literature and x) technical questionnaire. The registration was open for 107 crop species for new variety and for 114 crop species for extant / farmers varieties.

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.

Food additive is any chemical substance that is added to food during preparation or storage. A food additive either becomes a part of the food or affects its characteristics for achieving a particular effect. For instance, substances that are used to enhance the appearance, texture, or to keep qualities of a food are considered food additives.

Preservation means just protect the foods against the spoilage, but scientifically it may be defined as a science which deals with the process for prevention of decay or spoilage of the food is called preservation.

In other words, just controlling the physical, chemical or microbial changes in the foods is called preservation.

Physical Changes: Colour, flavour, texture and taste etc.

Chemical Changes: Carbohydrate, fats, proteins, vitamins and minerals.

Microbial Changes: Mould, yeasts and bacteria

Introduction

Seed is a critical and vital input that draws an explicit line between the success and failure of any agricultural production programme. In fact progressive history of agriculture has been a history of seed development and production. The mankind has been attempting to select better seed and employ better seed production techniques volitionally or in-volitionally ever since it divested nomadic life for the settled one. Initial attempts were confined to selection of useful crops followed by selection of better sorts and land races among the available native genetic resources. The introductions, hybridization followed by selection of better types and modern breeding tools inclusive biotechnological interventions have been extensively employed to breed better seed. Considering that research in crop improvement can turn little stone unless the quality seed with desired attributes is made available to the farmers. Government of India set up enforcement of provisions of Seed Act, 1966 for certification of seed as per prescribed minimum standards. Central Seed Certification Board was established in 1972 to exhort the central and state governments for producing genetically and physically pure and physiologically viable seed. The seed production programmes and rules were progressively honed to meet the ground situations. Initially the seed was considered as the exclusive bastion of public sector but the private sector got actively involved in seed production. WTO the seed still became a very open subject and the Seed Act was modified in 1988 and 2001 to permit import and export of quality seed, respectively. Despite of all these positive developments in seed sector, the availability of seed is still far from satisfactory. As on today private sector dabbles in low volume high cost seed due to economics and storage factors but the high volume less cost is still a virgin for private sector and is predominantly done by the public sector. Crop improvement is no more an art and science of improving hereditary of crop plants but has become a starker and competitive business under which the stronger would survive and the weaker get eliminated.

Business was abysmally shattered at the terminal end of the Second World War. This forced some nations to sign some tariff related global

Physiological disorders refer to non-parasitic or inanimate disease of fruit crops, or it is the breakdown of tissue that is not caused by either invasion by pathogens or by mechanical damage. They may develop in response to an adverse environment, especially temperature or to a nutritional deficiency during growth and development. Physiological disorder is broadly classified into two broad categories. They are:

Packaging is an important consideration in vegetable and fruit market. The use of properly designed containers for transporting and marketing of vegetables is significantly reduce losses and maintain their freshness succulence and quality for longer period. Packaging also provides protection from mechanical damage and undesirable physiological changes and pathological deterioration during storage, transportation and marketing.

Many vegetables are transported in gunny bags and bamboo baskets. Packaging material such as polythene films, paper boars, and boxes lived with polythene and other materials can effectively prolong the shelf life of vegetables. By using plastic films vegetables can be protected from dry air. Polythene packaging provides modified atmosphere and consequently reduces decay, softening, and loss of solids. The thickness and permeability to CO₂, O₂ and water vapour of films needs to be standardized for each vegetable.

Introduction

Stored-product insects are serious pests of dried, stored, durable agricultural commodities and of many value-added food products and non-food derivatives of agricultural products worldwide. Various estimates on post harvest losses across the country revealed that there is loss of 2–12 per cent during storage exclusively by insects. Almost all the insect species may destroy 10.0 -15.0 per cent of grain and contaminate the rest with undesirable odour. The major loss is done by two internal feeders i.e. rice weevil and grain borer, which are major pests of rice, wheat and millets (Champ and Dyte, 1977). They also help in transportation of fungi (Sinha and Sinha, 1990). The losses during storage are quantity losses and quality losses. Quantity losses occur when insects, rodents, mites, birds and microorganisms, consume the grain. Infestation causes reduction in seed germination, increase in moisture, free fatty acid levels and decrease in pH and protein contents etc. resulting in total quality loss. Quality losses affect the economic value of the food grains fetching low prices to farmers (Das et al., 2013).

Proper marketing of perishable commodities such as fruit and vegetables often requires some storage to balance day-to-day fluctuation between harvest and sale or for long term storage. Storage of horticulture produce is attempeted with a view to extend period of availability. Storage controls shelf life of produce by controlling rate of respiration, transpiration, ripening and biochemical changes all of which are responsible for shelf decomposition/deterioration of produce. Further, different types of storage have different attributes in minimizing microbial infection and thus add to better storability of produce.

It is a most deteriorating biological process of the harvested fruits and vegetables that leads to the oxidative breakdown of the complex material (carbohydrates or acids) of cell into simpler molecules (CO₂ & water) with production of energy. Respiration includes glycolysis metabolism, aerobic metabolism, anaerobic metabolism, trycarboxilic acid cycle and electron transport metabolism processes.

Ethylene (C₂H₄ also known as ethene) is a gaseous organic compound that is the simplest of the alkenes chemical structures (alkenes contain a carbon-carbon double bond). The hormone effects of ethylene on general plant growth were first noted in 1864 when leakage from gas street lighting systems caused stunting and deformation of nearby plants. In 1901 Neljubow identified the active component of the gas to be ethylene but it was not until 1934 that Gane identified that plants could synthesize ethylene and in 1935 Crocker proposed ethylene to be the hormone responsible for fruit ripening and senescence of vegetative tissues.

Ethylene play important role in many plant during development processes, including seed germination, vegetative growth, leaf abscission, flowering, senescence and fruit ripening. Ethylene also plays a role in response to water stress, chilling and mechanical injury.

Ripe

This word is derived from Saxon word ‘Ripi’, which means gather or reap. This is the condition of maximum edible quality attained by the fruit following harvest. Only fruit which becomes mature before harvest can become ripe.

Ripening

Ripening involves a series of changes occurring during early stages of senescence of fruits in which structure and composition of unripe fruit is so altered that it becomes acceptable to eat. Ripening is a complex physiological process resulting in softening, colouring, sweetening and increases in aroma compounds so that ripening fruits are ready to eat or process. The associated physiological or biochemical changes are increased rate of respiration and ethylene production, loss of chlorophyll and continued expansion of cells and conversion of complex metabolities into simple molecules.

Since time immemorial, spices have played a vital role in world food trade, due to their varied properties and applications. We primarily depend on spices for flavour and fragrance as well as colour, preservative, inherent therapeutic, medicinal and appetizing properties. The spices that India can offer in abundant quantities are pepper, ginger, turmeric, chili, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowan, cloves, nutmeg, mace etc.

Flowers are highly perishable unlike other horticultural or agricultural crops. Owing to poor keeping quality the post harvest losses in floriculture are significantly higher than any other sector. Although there has been significant increase in the area, production and productivity of flower crops in the last two decades, there is an urgent need to minimize the huge post harvest losses in terms of the value of the produce which are estimated to be 30-40 per cent of farm value. The post harvest behavior of flowers is an outcome of the physiological processes, occurring in leave, stem, flower bud, leafless peduncle or scape connecting bud to the stem. Some of these processes may act independently to affect the senescence and vase life of cut flowers but most of them are inter-related. The nature and extent of post harvest damage is typical for each crop or cultivar. The post harvest losses become important especially when dealing with the export of fresh flowers to distant and foreign market. Therefore, patient, soft and expert handling of flowers is of utmost importance after harvest.

Fruits and vegetables are living tissues subject to continuous change after harvest. Some changes are desirable from consumer point of view but most are not. Post-harvest changes in fresh fruit cannot be stopped, but these can be slowed down within certain limits to enhance the shelf life of fruits. The post-harvest handling plays an important role in extending the storage and marketable life of horticultural perishables.

Post Harvest Treat ment of Fruits and Vegetables Washing

It is useful in removing surface adhering material water. Mechanically, it is also accomplished by passing the fruits/vegetables through machine arranged with water tank equipped with rotating brush. In some produce washing improves appeal by facilitating removal of sap as case in mango, papaya, jackfruit, kronda, dirt in case of carrot, reddish, turnip, sugar beet, sweet potato, etc. and for removal of debris in case of banana. The water use for the purpose should be cleaned otherwise fungal and bacterial levels may build up. Disinfected treatment using ultraviolet light, ozone, chlorine (100 ppm), calcium hydroxide, etc. help to clean water for washing purpose.

Maturity

It is derived from Latin word ‘Maturus’ which means ripen. It is that stage of fruit development, which ensures attainment of maximum edible quality at the completion of ripening process.

Maturation

It is the developmental process by which the fruit attains maturity. It is the transient phase of development from near completion of physical growth to attainment of physiological maturity. There are different stages of maturation e.g. immature, mature, optimally mature, over mature.

Maturity Indices

The factors for determining the harvesting of horticulture commodities according to consumer purpose and type of commodity.

Maturity Indices is two type

Fruits and vegetables are important part of our dietary, which are rich source of nutrient (carbohydrates, protein, fat, vitamins, minerals, and dietary fiber). Carbohydrates, protein and fat are macronutrients, considered as energy sources. Vitamins and minerals are micro nutrient, play important role in body building. Fibers have several direct and indirect advantages. ICMR, New Delhi recommends 125g of leafy vegetables, 100g of root and tuber vegetables and 75g of other vegetables (total 300g/day) and 85g of fruits per capita every day for balance diet.

India is a second largest producer of fruits and vegetables after China. These share are 10% and 16% respectively in total world production. Horticulture crops occupy 23.548 million ha and production is estimated around 260.063 million tones. Total area of fruits, vegetable, plantation crops, spices, loose flower and aromatic plant are 7012, 9083, 3606, 3092, 218 and 537 thousand ha, respectively and production are 79400, 156445, 16388, 5786, 1421 and 622 thousand tones, respectively with productivity are11.32, 17.22, 4.54, 1.87, 6.59, 1.19 thousand tones per ha, respectively (2012-2013). The total productions of cut flowers are 74305 Lakh stem (2012-2013). The annual horticulture export volume is 2733145 metric tonnes (2010-2011) with total exported value of Rs 696461 lakh. In terms of volume, fresh fruits & vegetables comprised about 76 % of exported horticulture produce followed by processed fruits & vegetables (23 %) and floriculture & seeds (1%). After that losses found 20-30 % in fruit and 30-40 % in vegetable while harvesting to consumption in India. It’s due to the perishable nature of horticulture commodity, non availability of appropriate post harvest infrastructure transportation, inadequacy of the market or lack of processing.

India is a major horticulture producer, even though processing is less than 2 %. This is very low as compare to 80 % of Malaysia, 78 % of Philippine, 70 % of Brazil and 30 % of Thailand. The most of developed country 40-60 % fruits and vegetables utilize in processing.

Proper handling, packaging, transportation and storage reduce the post harvest losses of fruits and vegetables. For every one percent reduction in loss will save 5 million tons of fruit and vegetable per year. Processing and preservation technology helps to save excess fruit and vegetable during the glut season. The technology has become a necessity to improve the food safety and strengthen nations food security. The technology helps to boost export of agricultural commodities in the form of preserved and value added products.

5.1 The Need

In spite of the considerable experience and quite a few facilities available in the country, the growth of application of isotope techniques is not commensurate with India’s size, its climatic and hydrogeological diversity and the sheer range of its water resources problems.

The situation may not be unique to India and other developing countries. Australia also appears to be facing a similar problem. A recent publication [1] says ‘the limited uptake of the method may be due to a number of factors. Until relatively recently, isotope hydrology has remained a largely academic pursuit, or measurements were the domain of national atomic energy agencies. A large fraction of information lies buried in the grey literature or in arcane technical journals. Interaction with local or regional water resources agencies has been the exception rather than the rule’

India has probably a stronger case for a more effective use of isotope techniques. A large portion of groundwater occurs in hard rocks in India. Normal hydrogeological and geophysical methods cannot fully describe such groundwater regimes to effectively plan their exploitation. It is essential to apply tracer hydrology methods, especially isotope geochemical techniques, for a comprehensive understanding of the systems. The examples of Manikaran geothermal springs, seepage studies in Salal tunnel and in some dams, given in the earlier chapters come under this category. Studies on percolation tanks in basaltic terrain and on recharge processes need isotope support.

It will not be long before we would be planning to exploit very deep ground waters (>500 m), both in the hard rock terrains of peninsular India as well as in the Ganga plains to meet our ever growing need for water. We would need good understanding of the recharge processes to these deep ground waters. Isotopes will have a large role in such investigations.

Arid zone hydrology is yet another area where the potential of isotope techniques has been effectively demonstrated for the characterization of the recharge processes, both palaeo and modern, and including the role of ancient rivers.

After precipitation, run-off and surface water storage in lakes and man-made reservoirs, the next steps in the hydrological cycle are infiltration through the unsaturated zone and groundwater dynamics in the saturated zone. Well-established applications of isotopes in groundwater hydrology are

The range of isotope applications in surface water hydrology is not as wide as in groundwater hydrology as the surface waters are more easily amenable to conventional hydrological methods. Following are the areas in which isotopes have a significant role in either improving the accuracy of measurements or in providing additional information, which is otherwise not easily available.