Quality attributes of carrot

Field experiment was conducted to observe the response of organic manures and micronutrients on vegetative growth, yield and quality attributes of carrot. The experiment was arranged in a Randomized Block Design (RBD) with 10 treatments (T1, T2, T3, T4, T5, T6, T7, T8, T9 and T10) of three replicates each.

5p chauchaungayxua12 29-07-2021 15 1   Download

The carrot and tomato juice (70:30) with 180 Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot and tomato beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, total sugars, reducing sugars and non-reducing sugars. The color was found to orange red which was most acceptable for carrot and tomato based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature.

8p chauchaungayxua3 07-02-2020 32 3   Download

The investigation was carried out at the Horticultural Research Station, Dr. Y. S. R. Horticultural University, Andhra Pradesh during Rabi 2017-18 to study the effect of bioinoculants and inorganics on quality characters of carrot. Two factors were taken, the first factor being the chemical fertilizers at three levels (100%, 75%, 50% of RDF) and the second factor was the different combinations of five biofertilizers (PSB, KSB, Azospirillum, Azotobacter, VAM).The experimental design adopted was the factorial RBD with 12 treatment combinations.

7p nguaconbaynhay1 04-12-2019 21 0   Download