Studies on evaluation and identification of suitable bivoltine hybrids (Bombyx mori L.) for better productivity in Odisha

Abstract

The rearing and reeling performance was documented for analysis and multiple trait evaluation index values were utilized to determine the best performing hybrid. FC1 x FC2, HTO5 x HTP5, GEN3 x GEN2 and CSR50 x CSR51 generally performed well in all the seasons in Odisha; while CSR16 x CSR17 also in October-November crop. FC1 x FC2 occupied the top position with an MEI of 61.66 followed by HTO5 x HTP5 (55.44), CSR50 x CSR51 (50.78) and CSR16 x CSR17 (50.71). The result of the present study indicated that FC1 x FC2 has scored average EI values >50 for the maximum of 9 individual traits viz., single cocoon weight, single shell weight, shell ratio, cocoon yield by weight and number, average filament length, non breakable filament length, reelability and average neatness particularly with respect to overall performance irrespective of seasons. BCon1 x BCon4 and SK6 x SK7, the ruling foundation crosses reared in Eastern & NE India recorded 16-17% shell ratio only with 85% survival and were placed right at the bottom for their overall performance. Average and non-breakable filament lengths were >1050 in HTO5 x HTP5 and FC1 x FC2. Non-significant differences between the hybrids were observed for reelability and neatness. FC1 x FC2, bivoltine double hybrid which is quite popular in South/North India stood first for its overall performance in Odisha conditions also.

Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre‐treatments

“…The reason for this might be that the high temperature and shorter drying time at 60 °C may have aided in the release of more bound phenolics and antioxidant chemicals through the breakdown of cellular components and lowered Maillard browning (Sharma et al, 2015). The higher retention of RS and TS might be due to increased phenolic compound accumulation after the synthesis of starch (Priyadarshini et al, 2020). A similar result was obtained by Davoodi et al (2007) in tomato powder.…”