Nutrient requirement, canopy development and fruit yield of high density guava (Psidium guajava L.) production in subtropics of Northern Karnataka

Mushtaq,; Kurubar, A.R.; Umesh, M.R.; Patil, Shekharagouda; Hugar, Ashok

doi:10.31018/jans.v11i2.1668

Cited by 2 publications

(1 citation statement)

References 3 publications

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“…e Indicative f c and plant height values from Philpott et al (2008) and Chemura et al (2017). f Indicative f c and plant height values from Singh et al (2007b) and Mushtaq et al (2019). g Ranges of values from Allen and Pereira (2009) and Jensen and Allen (2016).…”

Section: Tablementioning

confidence: 99%

Updated single and dual crop coefficients for tree and vine fruit crops

Rallo

Paço

Paredes

et al. 2021

Agricultural Water Management

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The present study reviews the research on the FAO56 crop coefficients of fruit trees and vines performed over the past twenty years. The main objective was to update information and extend tabulated single (K c ) and basal (K cb ) standard crop coefficients. The selection and analysis of the literature for this review have been done to consider only studies that adhere to FAO56 method, computing the reference ET with the FAO Penman-Monteith ET o equation and field measuring crop ET with proved accuracy. The crops considered refer to vine fruit crops, berries and hops, temperate climate evergreen fruit trees, temperate climate deciduous fruit trees and, tropical and subtropical fruit crops. Papers satisfying the conditions expressed above, and that studied the crops under pristine or appropriate eustress conditions, were selected to provide for standard K c and K cb data. Preference was given to studies reporting on the fraction of ground cover (f c ), crop height (h), planting density, crop age and adopted training systems. The K c and K cb values obtained from the selected literature generally show coherence relative to the crop biophysical characteristics and reflect those characteristics, mainly f c , h and training systems. The ranges of reported K c and K cb values were grouped according to crop density, particularly f c and h, and were compared with FAO56 (Allen et al., 1998) previously tabulated K c and K cb values, as well as by Allen and Pereira (2009) and Jensen and Allen (2016), which lead to define update indicative standard K c and K cb values. These values are aimed for use in crop water requirement computations and modeling for irrigation planning and scheduling, thus also aimed at supporting improved water use and saving in orchards and vines.

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Section: Tablementioning

confidence: 99%

Updated single and dual crop coefficients for tree and vine fruit crops

Rallo

Paço

Paredes

et al. 2021

Agricultural Water Management

View full text Add to dashboard Cite

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Antimicrobial and Antioxidant Properties of Fermented Guava Jelly

Rastogi,

Shaida,

Singh

et al. 2024

SALT JSRH

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The dietary diversity and increased food scarcity demands sustainable food system worldwide. Guava are widely cultivated throughout the tropical region and known for its significant nutritional contents. The present study was conducted with aim to develop a nutritionally rich fermented guava jelly to increase the antioxidants and antimicrobial properties of innovative food product. The pasteurized Guava pulp with sucrose was fermented with Lactobacillus brevis strain KU15152, for 72 hours, at 37°C. and further cooking was done followed by solidification of fermented guava jelly. The proximate analysis including moisture, ash, carbohydrate, protein and fats, along with functional properties such as antioxidants and antimicrobial was estimated of prepared fermented guava jelly. The results showed the presence of moisture (24.6%±1.20) in permissible limit. Ash and protein content was increased in comparison to fresh guava due to fermentation, while the total carbohydrate was decreased. The antioxidant potential has been increased after fermentation and demonstrates 20 µg/ml jelly extract showed potential radical scavenging activity, when compared with ascorbic acid. The antimicrobial properties showed a significant inhibition against gram positive and gram-negative bacteria. Thus the obtained results indicate that, Lactobacillus brevis strain KU15152 can be used as formulation of novel food product. Keywords: Antioxidants, antimicrobial, fermentation, lactobacillus, proximate analysis

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Nutrient requirement, canopy development and fruit yield of high density guava (Psidium guajava L.) production in subtropics of Northern Karnataka

Cited by 2 publications

References 3 publications

Updated single and dual crop coefficients for tree and vine fruit crops

Updated single and dual crop coefficients for tree and vine fruit crops

Antimicrobial and Antioxidant Properties of Fermented Guava Jelly

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