Anand Agricultural University

Experiments Candidates 2022-23:

Sr. no.	Title of the experiment
	Department of Fruit Science
1.	i. Effect of time and length of pruning on yield and quality of custard apple (Annona squamosa L.) under middle Gujarat conditions
	Department of Vegetable Sciences
2.	i. Effect of integrated nutrient management on growth, yield and quality of onion ii. Effect of different time of transplanting and spacing on growth and yield of Knol-khol under middle Gujarat conditions.
	Department of Floriculture and Landscape Architecture
3.	i. Effect of spacing and nitrogen on growth, flowering, yield and shelf life of desi rose under middle Gujarat conditions. ii. Effect of seed treatment on germination of foxtail palm (Wodyetia bifurcata) iii. Effect of different growing condition and media on growth and flowering of orchid.
	Department of Post Harvest Technology
4.	i. Development of Production Technology for Bottle Gourd based Carbonated Beverage ii. Production of premium quality powder with maximum retention of essential oil using cryogenic grinding of dill seed.
	Department of Plant Protection
5.	i. Evaluation of organic inputs against aphid infesting broccoli (Brassica oleracea var. italica L.) ii. Evaluation of eco-friendly inputs against sucking pests of potato iii. Bio-efficacy of ready mix fungicides against powdery mildew of fenugreek iv. Bio-efficacy of ready mix fungicides against powdery mildew of coriander v. Efficacy of nano-particles against powdery mildew of coriander (Feeler Trial).
	Department of Natural Resource Management
6.	i. Evaluation of nutrient management modules in okra + cowpea - cabbage + fenugreek intercropping system ii. Effect of integrated nutrient management on growth and yield of potato (Solanum tuberosum L.).
	Department of Social Sciences
7.	i. Growth in Area Production and Productivity of Vegetable Crops in Gujarat ii. Growth in Area, Production and Productivity of Spices and Flower Crops in Gujarat.
	Department of Basic Sciences
8.	i. Detection of late blight and early blight diseases of potato using deep learning.

Ongoing experiments 2021-22:

Sr. no.	Title of the experiment
Department of Vegetable Sciences
1.	Evaluation of vegetables during different season under different shade net condition
2.	Effect of integrated nutrient management on growth, yield and quality of onion
Department of Floriculture and Landscape Architecture
3.	Effect of spacing and nitrogen on growth, flowering, yield and shelf life of desi rose under middle Gujarat conditions
4.
Department of Post Harvest Technology
5.	Development of Production Technology for Bottle Gourd based Carbonated Beverage
6.	Standardization of Drying Technology for Guava leaves Powder
7.	Standardization of Drying Technology for Lime leaves Powder
Department of Plant Protection
8.	Evaluation of organic inputs against aphid infesting Broccoli
9.	Management of aphid in coriander through insecticidal seed treatments and bio-pesticides
Department of Natural Resource Management
10.	Effect of integrated nutrient management on growth and yield of potato (Solanum tuberosum L.)
11.	Evaluation of nutrient management modules in okra + cowpea - cabbage + fenugreek intercropping system
Department of Social Sciences
12.	Growth in Area Production and Productivity of Fruit Crops in Gujarat
Department of Basic Sciences
13.	Comparison of different statistical models to forecast the area, production and productivity of major fruit crops of Gujarat

New experiments 2021-22:

Sr. no.	Title of the experiment
	Department of Fruit Science
1.	Effect of time and length of pruning on yield and quality of custard apple (Annona squamosa L.) under middle Gujarat conditions
	Department of Floriculture and Landscape Architecture
2.	Effect of seed treatment on germination of foxtail palm (Wodyetia bifurcata)
Department of Plant Protection
3.	Bio-efficacy of ready mix fungicides against powdery mildew of coriander
Department of Social Sciences
4.	Growth in Area, Production and Productivity of Vegetable Crops in Gujarat
Department of Basic Sciences
5.	Detection of late blight and early blight diseases of potato using deep learning

P.G. Students experiments 2021-22

Sr. no.	Title of the experiment
	Department of Fruit Science
1.	Effect of scion precuring and time of grafting on softwood grafting in sapota (Manilkara acharas (Mill.) Fosberg) cv. Kalipatt
Department of Plant Protection
2.	Biology and biopesticidal management of Psyllid infesting Dodi

Recommendations:

Floriculture and Landscape Architecture

Sr. No.	Recommendation	Scientific community/farming community	Year
1	The farmers of middle Gujarat Agro climatic zone are recommended to grow spider lily at spacing of 60 x 60 cm with recommended dose of fertilizer (20 t FYM, 300 + 200 + 200 kg NPK/ha ) and 2 sprays of gibberellic acid @ 200 mg/ liter of water for getting higher yield and net return. Apply spray of gibberellic acid at 45 and 60 days after planting of bulbs in first year and from second year onwards, spray at 45 and 60 days after cutting of leaves.	Farming	2017-18
2	The farmers of middle Gujarat growing gladiolus cv. “American beauty” are advised to apply 250 kg N /ha in three equal splits each at basal, 30 and 45 days after planting of corms along with 50 kg P₂O₅/ha as basal for getting longer spike of gladiolus and net return. Moreover, 10 t FYM/ha as basal and 100 kg K₂O/ha apply in two equal splits each at basal and 45 days after planting of corms.	Farming	2018-19
3	Farmers/nurserymen cultivating marigold in middle Gujarat agroclimatic zone are recommended to propagate 4-5 cm long herbaceous shoot tip cuttings of African marigold cv. Calcutta Selection in plug tray media of Sandy loam soil + FYM (1:1) OR FYM alone OR Sandy loam soil + Vermicompost (1:1) OR Vermicompost alone for getting higher survival of plants/cuttings and net profit. Note: Cuttings of marigold are to be planted into the plug tray after dipping them in 150 mg/L IBA solution for 10 min. under 50% green shade net condition.	Farming	2019-20

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.

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.

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.

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

Sr. No.	Recommendation	Scientific community/farmer community	Year
1	Two sprays of profenophos 50% EC 0.05% @ 10 ml/10 lit of water, starting from appearance of the pest proved effective in the management of mealybug in custard apple.	Scientific	2016-17
2	Pasting the stem with metalaxyl MZ 68% WP (50 g/litre) followed by drenching of fenamidone 10% + mancozeb 50% WG, 0.2% (10 litre/ tree) twice i.e. first at onset of monsoon and second at one month after first application found effective for management of citrus gummosis.	Scientific	2017-18
3	Farmers of Middle Gujarat Agro-climatic zone III are advised to spray tank mixed solution of Streptomycin sulphate 90% + Tetracycline hydrochloride 10% SP, 0.01% and Copper oxychloride 50 WP, 0.2% or Bordeaux mixture 1% first at initiation of disease and subsequent three sprays at 20 days interval for effective and economical management of bacterial canker in citrus. મધ્ય ગુજરાત ખેત આબોહવાકીય વિસ્તાર-૩ માં લીંબુ ની ખેતી કરતાં ખેડૂતોને લીંબુની વાડીમાં આવતા બળિયા ટપકાંના રોગના અર્થક્ષમ અને અસરકારક વ્યવસ્થાપન માટે સ્ટ્રેપ્ટોમાઈસીન સલ્ફેટ ૯૦% + ટેટ્રાસાયક્લીન હાઈડ્રોક્લોરાઈડ ૧૦% એસપી, ૧ગ્રામ/ ૧૦લીટર અને કોપર ઓક્સીક્લોરાઈડ ૫૦ ડબલ્યુ પી, ૨૦ગ્રામ/૧૦લીટર અથવા બોર્ડેક્ષ મીક્સચર ૧% નો પ્રથમ છંટકાવ રોગની શરૂઆત થયે અને બાકીના ત્રણ છંટકાવ પ્રથમ છંટકાવના ૨૦ દિવસના અંતરે કરવાની સલાહ આપવામાં આવે છે.	Farmer	2019-20

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