Onion paste

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Onion cultivation under low cost low plastic tunnels for restricting over winter in Eastern himalayan region

The present investigation was undertaken to grow vegetable crops during extreme winter condition in north Sikkim condition where snowfall is the biggest problem in vegetable production. Very little research scientific cultivation of vegetable has been conducted in the past and until now scientific production of vegetable is not available.

7p caygaocaolon7 18-09-2020 19 0 Download

Study of various storage conditions on the quality attributes of pre-treated onion paste

Pretreated onion pastes were evaluated for storage condition in this study. The pretreated onion paste was packed in glass containers and aluminum foil bags for storage period of 2 months at ambient condition and refrigeration condition (4.4ºC) for storage. Citric acid of 0.3% and sodiummeta bisulfate of 0.3% were used for pretreatment of the paste. The study was concluded that statistically highly significant differences were observed for moisture content, total soluble solids and pyruvic acid when stored at room temperature and refrigeration condition.

7p angicungduoc6 22-07-2020 18 2 Download

Community Small Onion / Multiplier Onion (Allium cepa var aggregatum) Nursery as a contingency measure for delayed planting in NICRA village of Namakkal district, Tamil Nadu, India

Vadavathur in Namakkal District is a drought prone village. The annual rainfall is 400 mm. In Vadavathur village, small onion is cultivated in two main seasons viz., Early kharif (May – August) and Rabi (November – December). Generally small onion is propagated by means of bulbs. However, NICRA village Vadavathur experienced aberrant rainfall situations with minimum rainy days for the past 5 years during sowing season especially during Rabi impacting adversely small onion production and livelihood of farmers.

11p trinhthamhodang1212 06-04-2020 9 1 Download
Development of instant curry paste from coconut kernel

A study is conducted at the Regional Agricultural Research Station, Pilicode for developing an instant curry paste with coconut kernel as base material which is in line with a traditional cuisine in Malabar region of Kerala. Spicy curry paste from desiccated coconut was prepared without any preservatives using virgin coconut oil, salt, curry leaf, guar gum, papaya starch, tapioca starch, jack fruit seed flour, onion powder and garlic powder along with an ideal blend of spices for instant, easy and fast cooking.

10p trinhthamhodang3 12-02-2020 12 1 Download