New Experiments 2023-24:

Experiments Candidates 2022-23:

Ongoing experiments 2021-22:

New experiments 2021-22:

P.G. Students experiments 2021-22

Recommendations:

Floriculture and Landscape Architecture

Department of Natural Resource Management

Sr.No.	Recommendation	Scientific community/farming community	Year
1	The farmers of middle Gujarat agro-climatic zone growing onion organically in sapota orchard during initial 10-12 years are recommended to apply either 75 kg N/ha through 17 FYM (10.7    t containing     0.7       %            N)        +          bio       NPK consortium 1l/ha in soil or 75 kg N/ha through vermicompost (5.7 t containing       1.3 %   N)        +          bio       NPK    consortium      1          l/ha      in soil for getting higher yield and net return and maintaining soil health	Farming	2019-20
2	The farmers of middle Gujarat agro-climatic zone growing broccoli cv. Palam Samridhi organically are recommended to apply 90 kg N/ha through vermicompost (6 t/ha) or castor cake (2 t/ha) at the time of transplanting and apply 1 litre Bio-NP / hectare after 15 days of transplanting with irrigation water for getting higher yield and net return.	Farming	2021-22
3	The farmers of middle Gujarat Agro-climatic Zone growing potato are recommended to apply 25% RDN through vermicompost (approximately 5 t/ha) or FYM  (approximately 9 t/ha) and 75 % RDF (165-82-165 NPK kg/ha) from chemical fertilizers. From this N, P and K each 82 kg/ha should be applied as basal and remaining 83 kg N and K should be applied at 30 DAP for getting higher yield  and net return.	Farming	2023-24

Post- Harvest Technology

Development of value added product containing Green Wheat (Ponk) and Chickpea ola (Ponk)

     Name of the scientist: Dr. Gayatree Jadeja,  Dr. H.G. Bhatt (FQA), Er. Amee Ravani (FPT), 

                                         Mrs. Heena Chavda, Dr. R.R. Gajera

Recommendation 1:

A satisfactory green wheat ponk can be prepared by roasting wheat earhead in oven at 200˚C for 20 minutes followed by drying under shadow for 30 minutes. The ponk dully filled in food grade airtight plastic container will have safe storage life of about six months. The farmers, entrepreneurs and agro processing units interested in production of green wheat ponk are advised to use the technology developed by Anand Agricultural University.

Recommendation 2:

A satisfactory chickpea ponk can be prepared by roasting green chickpea pods in oven at 200˚C for 20 minutes followed by drying in oven at 100˚C for 1 hour. The chickpea ponk dully filled in food grade airtight plastic container will have safe storage life of about four months. The farmers, entrepreneurs and agro processing units interested in production of chickpea ponk are advised to use the technology developed by Anand Agricultural University. 

Recommendation 3:

A healthy value added Jadariyu can be prepared by using 35% wheat ponk flour, 15% chickpea ponk flour, 25% ghee, 20% sugar and 5% milk. The Jadariyu duly packed in food grade airtight plastic container will have safe storage life of about fifteen days. The farmers, entrepreneurs and agro processing units interested in production of Jadariyu are advised to use the technology developed by Anand Agricultural University.

Recommendation 4:

The farmers, entrepreneurs and agro processing units interested in production of satisfactory value added ponk khakhara are advised to use the technology developed by Anand Agricultural University.

a) Wheat ponk khakhara can be prepared by incorporating 70% wheat ponk flour with wheat flour. The product duly packed in aluminium foil will have safe storage life of about 75 days.

b) Chickpea ponk khakhara can be prepared by incorporating 35% chickpea ponk flour with wheat flour. The product duly packed in aluminium foil will have safe storage life of about 45 days.

1.  Production Technologies for Clarified Wood Apple Juice 

Name of the scientist:

Dr. Harsh Prakash Sharma, Dr. R.R. Gajera, Dr. D.C. Joshi  

Recommendation 1 (Thermally treated clarified wood apple juice) :

The entrepreneurs and food processors interested in production of thermally treated clarified juice from wood apple fruit are recommended to use the technology developed by Anand Agricultural University, Anand. This technology involves clarification using centrifugation and bentonite treatment with thermal processing of wood apple juice at 85oC temperature for 4 min for preservation. Clarified wood apple juice (Thermally treated) can be stored safely up to 135 and 165 days at ambient (30°±2°C) and refrigerated (7o±2oC) temperature, respectively.

Recommendation 2 (Non-thermally treated clarified wood apple juice) :

The entrepreneurs and food processors interested in production of non-thermally treated clarified juice from wood apple fruit are recommended to use the technology developed by Anand Agricultural University, Anand. This technology involves clarification using centrifugation and bentonite treatment with gamma irradiation processing of wood apple juice at 1 kGy dose for preservation. Clarified wood apple juice (Gamma irradiated) can be stored.

1. Development of whey based RTS beverage from muskmelon and lime (2018)

Name of Scientist(s): Dr. R.R.Gajera, Mr. A.M.Patel, Er. A.Ravani, Dr. D.C.Joshi

Recommendation:

The entrepreneurs interested in the production of dairy whey based ready to serve (RTS) beverage from muskmelon and lime are advised to adopt processing technology developed for the purpose by Anand Agricultural University. The technology involves formulation of ingredients and thermal processing of prepared beverage. The develop beverage can be stored safely for 3 months at the ambient condition. 

1. Development of Osmotically Dehydrated Whole Aonla Fruit (2016)

Name of Scientist(s): Er Amee Ravani Dr D C Joshi, Dr R R Gajera, Er Swati Anadani  and Er H Pandey

Recommendation:

The entrepreneurs and fruit processors interested in production of osmotically dehydrated whole Aonla are advised to use processing technology developed for the purpose by AAU,Anand. The technology involves ultrasonication, osmotic dehydration in sugar syrup (580 Brix) followed by hot air drying and results in good quality whole sweetened dehydrated Aonla. Final product packed in HDPE (200 gauge) bags can be stored at ambient storage condition (27±2°C, 65% RH) for six months.

Plant Protection