Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated or grown wild throughout the tropical and subtropical regions of the world.
Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50 lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh weight) and some cultivars are also rich in vitamin A.
Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
Post-Harvest Pathology and Physiological disorders in fruits completed .pptxJoseph Messam Jr.
this PowerPoint will explore post harvest pathology, you will see common types of pathogenic species that affects fruit and vegetables. secondly the PowerPoint will explore physiological disorders along with the different types of physiological disorders
detailed explaination:
"zero energy cool chambers" (ZECCs), are a type of evaporative cooler, which are simple and inexpensive ways to keep vegetables fresh without the use of electricity. Evaporation of water from a surface removes heat, creating a cooling effect, which can improve vegetable storage shelf life. ECCs are relatively large compared to the more common household clay pot cooler, and are therefore most suitable for farmers with large production quantities, farming groups, or farming cooperatives.
Post-Harvest Pathology and Physiological disorders in fruits completed .pptxJoseph Messam Jr.
this PowerPoint will explore post harvest pathology, you will see common types of pathogenic species that affects fruit and vegetables. secondly the PowerPoint will explore physiological disorders along with the different types of physiological disorders
Introduction of fruits.
Major fruit producing countries.
Important cultivated fruits of world.
Status of fruit production in world.
Major states of fruit producing in India.
Status of India in fruit production.
Major cultivated fruits in India.
Conclusion
Reference
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
1. Cut fruits into pieces.
2. Scrape the pulp from the skin.
3. Extract the seeds.
4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp).
5. Heat the mixture in a stainless steel vessel while stirring con- tinuously.
6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3.
7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b).
8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional).
9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC.
10. Cool jars at room tempera- ture.
11. Label.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Scientific Name :- Trichosanthus dioica Roxb.
Common Name :- Parwal, Parmal
Origin :- India/Indo Malayan Region
Chromosome No :- 2n=22
It is a perennial cucurbit.
Mostly cultivated in Bihar, Bengal, Madhya Pradesh and Eastern U.P.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
This slide will help us to know about- Marmalade –
1.Introduction
2.Ingredients
3.Jelly marmalade
4.Jam marmalade
5.Flowchart – Processing of marmalade
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This presentation contains Dragon fruit and its botanical classifications, nutritional composition of dragon fruit, health benefits, value added products such as jam, jelly, powder, spread etc.,
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Introduction of fruits.
Major fruit producing countries.
Important cultivated fruits of world.
Status of fruit production in world.
Major states of fruit producing in India.
Status of India in fruit production.
Major cultivated fruits in India.
Conclusion
Reference
This presentation contains some basic information of Jam & Jelly , which consist information regarding FPO Specification , Basic information & the making process.
1. Cut fruits into pieces.
2. Scrape the pulp from the skin.
3. Extract the seeds.
4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp).
5. Heat the mixture in a stainless steel vessel while stirring con- tinuously.
6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3.
7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b).
8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional).
9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC.
10. Cool jars at room tempera- ture.
11. Label.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Scientific Name :- Trichosanthus dioica Roxb.
Common Name :- Parwal, Parmal
Origin :- India/Indo Malayan Region
Chromosome No :- 2n=22
It is a perennial cucurbit.
Mostly cultivated in Bihar, Bengal, Madhya Pradesh and Eastern U.P.
Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive value
Fruit Jelly means the product prepared by boiling fruit juice or fruit(s) of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners, and concentrating to such a consistency that gelatinization takes place on cooling. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent.
Marmallade
This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
1. Jelly marmalade
2. Jam marmalade
Preserves
A mature fruit/ vegetable or its piece impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve. When fruits are placed in a concentrated sugar syrup, the water moves out of the fruit and sugar moves into it until equilibrium is reached by osmosis. Apple, Cherry, anola, pineapple, pear, mango, papaya, strawberry, etc., can be used for making preserves. FPO specifications for preserves are given in Quality section
Candies Vegetable & fruits
A fruit or vegetable impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are pineapple, cherry, aonla, karonda, papaya, apple, peach, peels of orange, ginger etc.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
This slide will help us to know about- Marmalade –
1.Introduction
2.Ingredients
3.Jelly marmalade
4.Jam marmalade
5.Flowchart – Processing of marmalade
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
This presentation contains Dragon fruit and its botanical classifications, nutritional composition of dragon fruit, health benefits, value added products such as jam, jelly, powder, spread etc.,
Abstract— Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be increased by adding native fruit pulps. Yoghurt with different fruit pulp includes papaya and cactus pear was prepared and stored up to 10 days. The fruit were added at the rate of 5%, 10% and 15%w/w. Physicochemical properties of yoghurt samples include moisture, protein, fat, carbohydrate and ash were determined at first days of storage. Acidity, pH, syneresis, water holding capacity (WHC), total count, coliform group, yeast &mould and organoleptic properties were evaluated yoghurts at zero time, after 5 and 10 days of storage at refrigerator.There were significantly differences between plain yoghurt and fruit yogurt in the pH, moisture, ash, protein, carbohydrate content and titratable acidity amounts 5 day of storage. The results showed that acidity increased over the storage period. Highest values for WHC and lowest values for syneresis were belonged to yogurt with 15 % cactus pear and 10 days storage with 71.21% and 16.01%, respectively. Sensory evaluation results showed that there were significant differences among the yoghurt samples. The yoghurt containing papaya pulp had the highest overall acceptability scores as compare to other fruit yogurt samples and also plain yogurt. The results of current study demonstrated that the addition of fruits to the yogurt significantly improved the quality of yogurt.
Evaluation of Set Yoghurt Quality Enhanced With Selected Indigenous Fruitsijtsrd
A study was conducted to evaluate the quality of yoghurt produced from cow's milk and some tropical fruits such as lemon, grape, pawpaw, orange and synthetic pineapple as flavourants. The milk 18L was clarified, homogenised, pasteurized at 800C for 3minutes and then cooled to 420C and inoculated. The inoculated milk was divided into six treatments reconstituted synthetic pineapple flavour, fruit juices grape, lemon, orange, pawpaw and plain. The flavourants were added at 200 ml litre of the inoculated milk. Each yoghurt was replicated thrice and incubated for 14hrs at 430C. Product was then refrigerated for 14days and the physico chemical and rheological qualities of the samples were analyzed and determined at different storage days 1, 7 and 14 . The completely randomized design in a 4x3 factorial arrangement was adopted. The results obtained showed that water holding capacity WHC was highest 42.69 at the 7th day, highest viscosity 68144.28mPa s and syneresis 38.58 were recorded at day 1. Treatment effect revealed that grape yoghurt had the highest WHC 46.21 , viscosity 97053.89 mPa s and least syneresis 11.87 . Treatment and storage effects showed that grape yoghurt at day 7 had the highest 52.17 WHC, viscosity 98540.33mPas at day 1and least syneresis 0.23 at day 14. The highest moisture 85.11 , ash 1.52 , fat 2.43 , protein 7.90 and carbohydrate 11.86 contents were observed in orange, lemon, plain, orange and grape yoghurts respectively. The pH, lactic acid, vitamin C, cholesterol values decreased as storage days increased. Orange yoghurt had higher concentration of Lactic acid and vitamin C concentrations. At days 7 and 14 of storage, the synthetic pineapple flavoured yoghurt was most acceptable. Conclusively, the nutritional qualities of yoghurt could be enhanced using tropical fruits, however, yoghurt should not be stored beyond 7days in order to sustain the nutrient value. Ibhaze, Gladys Abiemwense | Akinbanjo, Daniel Taye | Jacob, Grace Temitayo "Evaluation of Set Yoghurt Quality Enhanced With Selected Indigenous Fruits" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-6 , October 2021, URL: https://www.ijtsrd.com/papers/ijtsrd46373.pdf Paper URL : https://www.ijtsrd.com/biological-science/animal-science/46373/evaluation-of-set-yoghurt-quality-enhanced-with-selected-indigenous-fruits/ibhaze-gladys-abiemwense
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Production of alcohol by yeast isolated from apple, orange and bananaPremier Publishers
The purpose of this study was to isolate wild yeast strains present in different fruits (apple, orange and banana) and to determine the yeast growth and the amount of alcohol production at various glucose concentrations. Three fruits namely apple, banana and orange were selected as natural sources for yeast isolation. Medium used for isolation of yeast from fruits was consisting of 50 glucose, 3 malt extract, 3 yeast extract, 5 peptone and 15g/L agar. For fermentation MGYP medium used with different glucose concentrations of 5, 10, 30, 50 and 70g/L. Inocula were prepared by loop transfers from stock slants to 50 mL of the 20 percent medium in 500-mL Erlenmeyer flasks. The results showed that with higher concentration of glucose (30g/L) higher amount of alcohol (0.22g/100mL) was produced. Similarly, the yeast isolated from apple showed maximum yeast biomass (0.38g/100mL) at 70g/L glucose concentration and minimum on 50g/L (0.03g/100mL) glucose concentration. In conclusion, the wild yeast produce higher ethanol amount in case of banana fruits.
PROCESSING OF COCONUT MILK
Content
• Introduction of Beverage
• Introduction of Coconut
• Production
• Types of coconut
• Structure & Composition
• What is COCONUT MILK?
• Composition of Coconut Milk
• Preparation of Coconut Milk
• Instruments
• Coconut Beverages
• Packaging
SYNTHETIC MICRO PROTEINS - VERSATILE TOOLS FOR THE REGULATION OF PROTEIN FUNC...Jyoti Prakash Sahoo
MicroProteins are small proteins that contain only a single protein domain, often a protein–protein interaction (PPI) domain but lack other functional domains.
MicroProteins can either completely inactivate their targets by forming non-functional heterodimers or alter their biological function by engaging the target protein in novel protein complexes.
The first identified microProtein, INHIBITOR OF DNA BINDING (Id) in animals. It is a 16 kDa small protein consisting of only a helix–loop–helix (HLH) domain.
LITTLE ZIPPER (ZPR) proteins were the first microProteins characterized in plants. ZPR proteins contain a leucine zipper domain but lack other domains required for DNA binding and transcriptional activation.
ZPR proteins thus function in analogy to Id-type proteins and physically interact with class III homeodomain-leucine zipper (HD-ZIPIII) transcription factors to control developmental processes such as stem cell maintenance in shoot apical meristem (SAM) formation and leaf development.
Status and prospects of association mapping in crop plantsJyoti Prakash Sahoo
Polygenic inheritance of agronomic traits - controlled by multiple genes whose expression is affected by many factors. Hence phenotypic selection becomes tedious job.
Family mapping (Limitations- Biparental population, Low resolution, Analysis of only 2 alleles, time consuming).
Population or Association mapping (I) increased mapping resolution, (ii) reduced research time, and (iii) greater allele number (Yu and Buckler, 2006).
Recent advances in CRISPR-CAS9 technology: an alternative to transgenic breedingJyoti Prakash Sahoo
These are the part of the Bacterial immune system which detects and recognize the foreign DNA and cleaves it.
THE CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) loci
Cas (CRISPR- associated) proteins can target and cleave invading DNA in a sequence – specific manner.
CRISPR array is composed of a series of repeats interspaced by spacer sequences acquired from invading genomes.
Organogenesis and somatic embryogenesis - In vitro mutant selection for bioti...Jyoti Prakash Sahoo
1. Direct embryogenesis
In direct somatic embryogenesis, the embryo is formed directly from a cell or small group of cells without the production of an intervening callus.
2. Indirect embryogenesis
In indirect somatic embryogenesis, callus is first produced from the explant.
Embryos can then be produced from the callus tissue or from a cell suspension produced from that callus.
Nanotechnology is the manipulation of matter on atomic and molecular level (extremely small things).
It involves in the ability to see and control the individual atoms and molecules.
It has ability to design systems with defined structure and function on the nanometer scale.
Deals with the interdisciplinary areas :
Biology, Physics, Chemistry, Material science, Electronics,
Chemical Engineering, Information technology
The size of the thing in nano scale is measured by nanometer (nm).
1nm = 10−9
Efficient, quick and tissue culture independent system for crop plants improvement useful for those plants that lack tissue culture and regeneration system.
Two most common Agrobacterium mediated in-planta methods such as floral dip and vacuum infiltration have been successfully used by many researchers in both dicot and monocot plants.
Main advantages of in-planta transformation are to produce large number of transgenic plants and accumulation of high concentration of total soluble protein in short time.
Biological crosstalk refers to instances in which one or more components of one signal transduction pathway affects another.
This can be achieved through a number of ways with the most common form being crosstalk between proteins of signaling cascades.
In these signal transduction pathways, there are often shared components that can interact with either pathway.
A more complex instance of crosstalk can be observed with transmembrane crosstalk between the extracellular matrix (ECM) and the cytoskeleton.
Rice is a staple cereal of India cultivated in about 43.5 Mha area
Affected by abiotic stresses like submergence
Flash flood - plants are completely submerged for up to 2 weeks
30% (12–14 Mha) of the rice growing area affected
Severe loss in rice productive with an average of only 0.5–0.8 t/ha
Application of nanotechnology in reference to pest managementJyoti Prakash Sahoo
Biotechnology is the application of technological innovation as it pertains to biological and life sciences.
Nanotechnology is the art and science of manipulating matter at nanoscale.
The design, characterization, production and application of structure, device and system by controlling shape and size at nanoscale. (British standard institution, 2005)
Constitutes 20 – 40 % of the body’s white blood cell and 99 % cells in the lymph.
Circulate continuously in the blood and lymph and migrates into the tissue spaces.
On the basis of function and cell membrane component, mainly 3 types :- B cells, T cells and NK (Natural killer cells)
Chemical conversion of a substance mediated by living organisms or enzymes
Can result in DETOXIFICATION and BIOACTIVATION
Vital to survive
Key in defense mechanism
All biochemical interactions (stimulatory and inhibitory) among plants, including microorganisms (Molisch ,1937) .
Derived from two Greek words i.e. Allelon (each other) and Pathos(to suffer) i.e. the injurious effects of one upon another.
Allelopathy refers to any process involving secondary metabolites produced by plants, microorganisms, viruses and fungi that influence the growth and development of Agricultural and Biological Systems (International Allelopathy Society )
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
1. Processing of Guava For Value Addition
Credit Seminar
Speaker :-
Jyoti Prakash Sahoo
1
2. • Guava a common man’s fruit commonly called the “apple of the tropics” is cultivated
or grown wild throughout the tropical and subtropical regions of the world.
• Production of guava in India increased from 10.15 lakh tonnes in 1989 - 90 to 18.50
lakh tonnes in 2000 – 01, then 2571.3 thousand MT in 2013.
• Guava is one of the richest sources of vitamin C (200 to 400 mg per 100 g fresh
weight) and some cultivars are also rich in vitamin A.
• Guava fruit consists of about 20% peel, 50% fleshy portion, and 30% seed core.
Introduction
2
3. Nutritive Value of Guava
3
Constituents (per 100g pulp) Guava
Moisture (%) 81.7
Protein (g) 0.9
Fat (g) 0.5
Carbohydrate (g) 13.4
Fibre (g) 5.2
Energy (k cal) 57
Ca (mg) 10
P (mg) 28
Fe (mg) 0.3
Thiamine (mg) 0.03
Riboflavin (g) 0.3
Niacin (g) 0.4
Vitamin C (mg) 200-300
4. Health Benefits
1. Antioxidant Vitamin C for Immunity
Maintain a good skin health by cleaning the body impurities thereby delaying skin ageing.
2. Antitumor and Cancer controlling properties
Antioxidant protect the cells from free radicals and lycopene prevents tumour growth.
3. Balancing Electrolyte
Potassium is required to maintain Na and fluid level in the body also known as an
electrolyte.
4. Blood Pressure & Blood Production
Vitamins like Vitamin E, K, niacin, folate, pantothenic acid, Vitamin B6 and minerals like
Cu, Mn and Mg that are important for blood formation.
5. Controls Diabetes
Fibre rich guava consumption can reduce the absorption of sugar in the body.
4
5. • The guava fruit can be consumed fresh; processed into a semi product in the form of
puree, clarified juice, or concentrate and frozen or aseptically stored; or processed
continuously to the final products, which include nectar, syrup, jam, jelly, fruit bar,
cheese, chutney, ketchup, wine, dried fruit and powder, as well as canned guavas.
• Juice obtained from fresh fruits or from pulp can be used In the manufacture of clear
guava nectar, clear guava juice blend, clear guava jelly, or guava powder.
Processed Products Of Guava
5
9. Materials and Methods
7 kg and 14 kg of semi-ripe guava fruits of cultivars (‘Hawaiian’ and ‘L. White’)
harvested respectively and analyzed for Ascorbic acid content
Some fruits were processed into Jam and Juice
Then stored at ambient temperature (22–25 ◦C) for six days
Determination of ascorbic acid was carried out on 4 replicates at 2 days interval in
randomly selected fruits
Determination of Ascorbic Acid Content (AOAC Method 967.21)
Determination of Titratable Acidity (AOAC Method 942.15)
Processed products stored in Complete Randomized Design (CRD)
t-test was carried out to find out whether there was a significant difference in the
average ascorbic acid content of juice and jam.
9
10. Result
Profile for the average ascorbic acid
content of the two cultivars of guava over
the storage period
Average % loss of ascorbic acid/100 g
fruit at different processes during
juice making
10
11. Findings…
• This study showed that processing of fresh guava could decrease the ascorbic acid
content to different extents based on the processing temperature, time, techniques
and steps.
• Vacuum deaeration could be used instead of exhausting during the juice making
process.
• For maximum retention of ascorbic acid, high temperature short time (HTST)
processing could be applied.
• Refrigerated storage is recommended to preserve the ascorbic acid content
11
12. Mature firm fresh fruits
Washing
Cutting in to slices
Addition of water (1.5 times the weight)
and boiling for about 20-30 min.
Straining the extract with muslin cloth
Pectin test
Addition of sugar
Boiling and judging end point (by
sheet/drop test)
Removal of scum
Addition of remaining citric acid
Spreading on trays (0.5-1 cm
thick layer)
Cutting in to pieces and packing
(Aluminium pouches and
polyethylene pouches)
Storage
12
16. *The lower scores for polyethylene pouches at room temperature
may be due to higher moisture absorption and gas permeability
characteristics of the polyethylene.
Contd…
16
19. Material and methods
• Fresh mature red guavas of the Paluma variety were obtained.
• Fruit sampling was based on skin colour (greenish yellow), total soluble solids (TSS; 8–
10Brix) and Pericarp thickness (9–12 mm)
• Commercial sucrose (Unia˜ o, Copersucar, Brazil) was used to prepare the syrup.
• Pentahydrated calcium lactate (Synth, Sa˜o Paulo, Brazil) was used to evaluate the
effects of calcium on processing.
• All of the processed guava quality parameters were compared with those of the fresh
fruit and of a commercial sample to evaluate the effects of processing on the final product
quality.
19
20. Colour of the guava in syrup
Results and discussion
• Addition of calcium to the cooking solution produced lighter samples.
• Maximum lightness was observed at low process temperatures (about 60° C) and
high Ca concentration.
• The colour is more intense at high temperature.
20
21. Mechanical properties of guava in syrup
• The negative effect of temperature on hardness was compensated by the addition of
Ca.
• At low processing temperatures and high calcium concentration it is possible to
obtain greater hardness (approximately 200 kPa).
• For texture, the processed guavas were harder and more elastic than the fresh fruit.
Contd…
21
23. Material and methods
• Ripe fruits are taken from three cultivar- Punjab Pink, Arka Amulya, L-49 &
Pre-fermentation treatment with Pectinase
• Selection of Yeast (Saccharomyces cerevisiae) for fermentation at a temperature
range of 22 to 30°C and inoculum size of 6 to 11% (v/v)..
• Post Fermentive treatment with fining agents to get the clear and potable wine.
Preparation of wine from guava 23
24. Result
• Shankar et al.(2006) highlighted the increase in aroma and flavour of guava wine
with supplementation of N and P in the “must”.
• All the three cultivars had enhanced taste, aroma and flavour with ageing of
three months.
24
25. 4 mm
6 mm
8 mm
• Prepared by osmo-air dehydration process
• It results in self stable food i.e. product did not require any refrigeration for
storage
• The product retains all the nutrients of fresh fruit with negligible loss of natural
solids during this process
• Product can be stored for two months in poly pack and more than six month in
MPP pouches
25
26. Guava RTS
Whey+ Guava
Whey RTS
Ready-to-serve guava beverages • Prepared by mixing milk whey, pulp,
sugar and citric acid.
• Whey contains 50 % milk solid which is
just going waste
• Whey based guava beverage is cheaper
and more nutritious than plain guava RTS
• Whey beverages required 8 % sugar
while pure guava beverages have the
similar tendency with 12 % sugar.
• Whey based RTS beverages can be
stored for four months under ambient
condition as against only two months
for pure guava beverages.
26
27. • The guava seed proteins have been reported to be a
suitable ingredient in food for human and animal
consumption (Bernardino et. al 2001).
• The guava seed is composition 7.1% protein, 12.4%
fat, 1.5% ash. 72.3% crude fibre and 6.7%
carbohydrates.
• The total protein shows that a large proportion of
the protein content (86-90%), corresponding to the
glutelin fraction, is obtained as insoluble residue.
• The remaining proteins (14%) are distributed into
globulins (10%) and albumins and prolamins (2%
each one).
• The percent distribution of protein fractions is very
similar to that of rice.
27
29. Material and methods
• Fresh ripened guavas of similar maturation grade were procured from the
entrepreneur’s farm located at Ludhiana, Punjab (India).
• Guava fruits were cleaned in tap water to remove surface dust and leaves
before weighing, sorting and lye peeling. Existing pilot scale fruit processing
facilities (100 Kg/hr) at CIPHET, Ludhiana were used.
o Fruit washing tank
o Fruit holding tank
o Fruit crusher
o Coarse Pulper
o Fine Pulper
o Blancher and holding Tank
o Concentrator
o Filling Machine
o Manual Corking
o Autoclave/ bottle sterilizer
Equipments….
29
31. Result
1. Thermal Conductivity and Thermal Diffusivity of Different Guava Products
31
Thermal conductivity(w/mk) =
0.319-0.640
Thermal diffusivity(mm²/s) =
0.076-0.086
32. Contd…
2. Specific heat and thermal resistivity of
different guava products
3. Particle size (μm) of different guava
products
32
Specific heat (J/m³k)= 4.170-7.459
Thermal resistivity( mk/w)= 1.562-3.136
Particle size (μm) = 301-1033
33. Conclusion
• Since value addition and product diversification is of paramount importance in
the present market scenario, more diversified products from Guava like RTS,
nectar and guava leather/bar, have much importance.
• The developed products were excellent in taste, rich in nutritional quality,
retained original fruit flavour and safe for consumption.
• Development of such nutritional products will not only reduce the postharvest
losses but also import value to less appreciated fruits.
• Therefore, manufacturing of such products will provide ample avenues for
employment generation in the rural masses by way of setting small scale
processing unit.
33