Background: Because of porous fruit body, high moisture content and extremely high respiration rate, the postharvest shelf life of button mushroom is a bottleneck in the mushroom industry as very high losses are recorded during transportation and marketing if the produce is not handled properly. Methods: NBS-5 strain of white button mushroom was treated with 0.05% potassium meta-bisulphite (KMS) followed by packing in 200, 400, 600, 800 and 1000 g capacity polyethylene (PE) and polypropylene (PP) bags of 150 gauge along with 0.01% vents. Dipping in water and packing in 200 g capacity bags was used as control. The packed mushrooms were stored at ambient (24-25°C and 58-62% RH) and low (4-6°C and 80-82% RH) temperature. Result: A significant increase in PLW (%) was recorded in all the treatments both at ambient and low temperature during storage but the increase was faster at room than refrigerated conditions. The white button mushroom in PE had a shelf-life of 7 and 16 days whereas it was 3 and 7 days, respectively, at ambient and low temperature storage conditions in control. A significant reduction in protein, sugars and phenols was recorded whereas polyphenol oxidase (PPO) increased notably during storage. Pack sizes of 200 and 400 g had an edge over 600, 800 and 1000 g with higher shelf-life at both storage conditions. PE packing was found comparatively better for extension of shelf-life compared to PP. The overall acceptability of button mushroom was also found better in 200 g and 400 g packing. The study revealed that the postharvest shelf-life of white button mushroom var. NBS-5 can be extended up to 16 days by packing in 200 and 400 g packs of PE stored at low temperature after pre-treatment of KMS.

For a very long period, several mushrooms have been consumed and utilised as medications; the Greeks thought they gave warriors vigour in combat, and the Romans thought of them as "Food of the Gods." Mushrooms have long been revered in Chinese culture as a wholesome dish and a "elixir of life." They have been a part of human culture for countless years, and because of their sensory qualities, they have attracted a great deal of interest in the most significant civilizations in history. They are also known for having appetising culinary qualities. Because they are minimal in calories, carbohydrates, fat and sodium, as well as being cholesterol-free, mushrooms are a valuable food in today's society. In addition, mushrooms offer significant amounts of protein, fibre, selenium, potassium, riboflavin and vitamin D. Studies have revealed that mushrooms have a variety of bioactivities, including antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties. As a result, they have gained more attention in recent years and may one day be developed into functional foods or medications for the prevention and treatment of a number of chronic diseases, including cancer, cardiovascular disease, diabetes mellitus, and neurodegenerative diseases. It has been claimed to have positive health effects and be effective in treating some ailments. Mushrooms are essential sources of bioactive chemicals and also have antimicrobial, immunological system, and cholesterol-lowering properties. Some mushroom extracts are utilised to support human health and are available as dietary supplements as a result of these qualities. Therefore, the current review provides a summary of the bioactivities and health advantages of mushrooms, which may be helpful for making the best use of mushrooms.

The cloves of garlic (Allium sativum L.) cultivar Mukteshwar Local, after disinfection, were sprouted under in-vitro condition (85.00% sprouting) on MS medium containing 2 mg/l GA3. The cloves were soaked in 100 ppm GA3 solution for 24 hr. Maximum number of shoot buds (7.0) was recorded in treatment containing MS + 4.0 ppm BAP + 1.0 ppm NAA. Among different treatments for shoot multiplication, treatment MS+5.0 ppm BAP+ 1.0 ppm KIN + 0.5 ppm GA3 was the best. The number of shoots also varied with the level of sugar, light intensity and, light and dark cycle on shoot multiplication. They multiplied best in 30 g/l sucrose, 5000 lux light intensity and 16:8 hr of light and dark cycle. The developed protocol may be used for mass multiplication of garlic cultivars as well as regeneration of genetically transformed cell/tissue.

Background: Vitamin D and protein deficiencies are amongst the most prevalent malnutrition problems of India and several other developing nations. In the present study an attempt has been made to develop a Vitamin D and protein rich energy bar utilizing mushroom powder. Among the vegetarian foods, mushroom is a very good source of Vitamin D and also rich in good quality protein. Methods: Twelve formulations of energy bar prepared with varying proportions of mushroom powder (0-30%), sweeteners (40-50%) and cereals (20- 45%) were analyzed for nutritional, anti-oxidative, sensory, color and textural properties. Result: A significant improvement in vitamin D, protein, crude fiber, ash and antioxidant activity contents of energy bars with increasing proportions of mushroom powder was observed. Energy bar prepared with 20% mushroom powder, 40% sweetener, 25% cereals, 10% peanuts and a 5% dry fruits showed good sensory acceptability along with a good amount of vitamin D (423.99 IU/100 g), protein (15.18 g/100 g), antioxidant activity (78.52% scavenging of DPPH (2,2-diphenyl-1-picrylhydrazyl) crude fiber (4.76 g/100 g) and ash content (2.60 g/100 g). Single bar (50 g) of this snack can provide 53% of recommended dietary allowance (RDA) of Vitamin D and 12.7% of RDA of protein for an adult.

The labile organic carbon (C) and C-related enzymes are sensitive indicators capturing alterations of soil organic matter (SOM), even in a short-time scale. Although the effects of crop husbandry and land use change on these attributes have been well studied, there is no consensus about how plant phenology may impact them. This study aimed to determine the short-term effect of six distinct phenological stages (PS-1: full bloom; PS-2: fruit set; PS-3: pit hardening; PS-4: physiological maturity; PS-5: 60 d after physiological maturity; and PS-6: fall) of peach on the changes in soil organic carbon (SOC) fractions of different oxidizability, labile C pools, and C-cycle enzyme activities in soils, for two consecutive years (2015 and 2016) in the North-Western Himalayas (NWH). Peach rhizosphere soils were sampled at the topsoil (0–15 cm) and subsoil (16–30 cm) layers, along with rhizosphere soils from adjacent perennial grasses, which served as a control. Values for most of the assessed parameters, including very labile C, labile C, microbial biomass C, permanganate oxidizable C, dissolved organic C, mineralizable C, amylase activity, and carboxymethyl-cellulase activity, were significantly (P ≤ 0.05) higher at PS-3 than at other phenological stages of peach. Conversely, a sudden decline in these soil variables was recorded at PS-5, followed by a slight buildup at PS-6, particularly in the topsoil of the peach orchard. Short-term changes in organic C fractions of different oxidizability, influenced by peach phenological stage, significantly (P ≤ 0.05) affected C management index, C pool index, and lability index. Both the C management index and lability index showed their highest values at PS-3 and their lowest values at PS-5, clearly indicating short-term accretion and depletion of SOC, in tandem with the peach phenological events. Principal component analysis suggested that a composite of soil indicators, including microbial biomass C, dissolved organic C, amylase, and invertase, could help detect short-term changes in SOC content. It is concluded that peach phenological events had a major impact on the short-term variations of the studied soil variables, which could be attributed to changes in the above- and belowground plant residues, as well as the extent of nutrients and water acquisition.

The postharvest shelf life of mushrooms is very less because of various factors including high respiration rate and water content. To extend the storage life of button ( Agaricus bisporus ) var. U-3-54 and oyster mushroom ( Pleurotus ostreatus ) var. Florida an experiment was conducted using different postharvest chemical dip followed by storage for 4 days in polyethylene (PE) bags at ambient conditions (25 o C). A significant reduction in physiological loss in weight (%PLW) and moisture (%) content in both the mushrooms was recorded with highest in control and lowest in 0.3% ascorbic acid followed by 0.3% citric acid. The biochemical constituents viz ., protein, fat, crude fibre and ash in all the treatments of mushrooms were also found to reduce significantly during ambient storage. The maximum retention of protein, fat, crude fibre and ash contents was recorded in control and lowest in 30% Aloe vera gel. Aloe vera gel and chitosan were not found suitable chemical dip as there was a significant colour change and the produce was un-marketable after 3 days of storage at ambient temperature (25 o C).

An experiment was conducted under polyhouse and field conditions during 2013, 2014 and 2015 to evaluate the level of resistance of less known apple rootstock, i.e. Paron (Malus baccata var. himalaica) and some popular rootstocks of the region (MM 106, MM 111, M 9 and Srinagar crab) against white root rot disease. All the test rootstocks were grafted with CITH Lodh Apple-1 before their use in field conditions. Paron showed high resistance against D. necatrix by exhibiting least mortality (15.33%) at highest test dose (10 g/kg soil) of inoculum in pot culture under polyhouse, whereas other test rootstocks showed 100 percent mortality at this dose of inoculum. In the field, Paron showed no wilting symptoms on scion cultivar even after 60 days of inoculation, it showed least bronzing and inward cupping of leaves (3.25%), defoliation (3.50%), necrosis on bark (21 mm), wood (17 mm) and vascular tissues (23 mm). It was rated as resistant against D. necatrix as compared to other test rootstocks on the basis of significantly lowest disease severity (4.35%) and least effect of test pathogen inoculation on its above and below ground parts. Srinagar crab was rated as highly susceptible in comparison as, it exhibited significantly highest disease severity (69.80%). From this study, it can be inferred that the rootstock of Paron should be used for shaping production of apple in Kumaon region of Uttarakhand.

Mushrooms have been used for medicinal and food purposes since times immemorial. Many pharmaceutical substances with potent and unique properties have been isolated from mushroom and distributed worldwide. During the past decade, there has been a major expansion in the industries involved in providing these substances. These products have also been called: nutraceuticals, phytochemicals or functional foods.Many commercial nutraceutical products from medicinal mushrooms are available worldwide. These mushroom health supplements are marketed in the form of powders, capsules or tablets made of dried fruiting bodies, extracts of mycelium with substrate, biomass or extract from liquid fermentation. These products include water or alcohol extracts, concentrates, and powders in bulk or tablet form. Besides these some functional beverages from medicinal mushrooms such as mushroom tea and coffee which are rich in antioxidants and boost the immune system are also available in the market and are widely acceptable.

The present study was carried out during 2013–14 to evaluate the effect of 1% chitosan + 2% calcium gluconate as texture enhancer + 0.2% tocopherol as antioxidant + 100 ppm kinetin as antisenescent + 1.5% tulsi as antimicrobial agent on shelf-life of guava fruits under room temperature (RT) (33±3ºC, 80±5% RH) and low temperature (LT) (i.e. 10±1ºC, 55±5% RH) storage conditions. This coating significantly reduced the weight loss, rate of ripening, decay loss, respiration rate, ethylene evolution and accumulation of total sugars in guava fruits both at RT and LT storage. Coated fruits retained firmness (9.3 kg/cm2, 12.2 kg/cm2), total soluble solids (10.7%, 10.0%), acidity (0.474%, 0.487%), ascorbic acid (124.8 mg/100g, 107.8 mg/100g), phenols (3.57 mg/g, 3.36 mg/g), pectin (0.71%, 0.69%), total chlorophyll (1.18 mg/100mm2, 1.15mg/100mm2) and total carotenoids (0.22 mg/100mm2, 0.208 mg/100mm2) significantly better than uncoated fruits both at RT and LT storage, respectively. This chitosan based functional edible coating enhanced the shelf-life of guava up to 8 and 20 days at RT and LT conditions, respectively as against 4 and 12 days for uncoated fruits at the respective storage conditions.

The present study was conducted to develop an instant soup premix utilizing oyster mushroom powder. Four formulations of mushroom soup mix containing varying proportions of mushroom powder (10-40%) were prepared by dry mixing of oyster mushroom powder, corn flour, milk powder, salt, sugar, black pepper and oregano and subjected to sensory and nutritional analysis.The soup mix formulation containing 20% oyster mushroom powder, 40% corn flour, 25 % milk powder, 8 % salt. 3 % sugar, 2 % black pepper, and 2 % oregano was found most acceptable based on sensory scores (7.69). The mushroom soup prepared with this soup mix was found rich in protein (11.79 g/100g), crude fiber (3.54 g/100g), minerals (12.6 g/100g), and low in fat (4.78 g/100g), carbohydrate (56.13 g/100g) and energy value (314.65 Kcal/100g). This mushroom soup can be prepared by mixing 50 g of soup mix in 750 ml water (15 times) and boiling for 2 minutes.

An experiment was conducted to evaluate the yield and physico-chemical performance of 18 apple cultivars. The highest fruit yield (46.11 kg/tree), fruit weight (217.33 g), fruit volume (231.67 cc), fruit length (6.98 cm) and fruit diameter (8.22 cm) was recorded in 'Spur Type Red Delicious'. The lowest fruit yield (19.12 kg/tree) and fruit length (4.33 cm) was recorded in 'Chaubattia Anupam'; while, lowest average fruit weight (64.67 g), fruit volume (63.33 cc) and fruit diameter (5.32 cm) was observed in 'Gloster'. The maximum TSS was recorded in 'Skyline Supreme' (14.73 degrees B) and minimum was in 'Chaubattia Princess' (11.26 degrees B). However, the highest titratable acidity was recorded in 'Golden Delicious' (0.66%) and lowest in 'Chaubattia Princess' (0.14%). The cultivar 'Skyline Supreme' possessing highest values for ascorbic acid (8.25 mg/100 g), reducing sugars (9.62%), total sugars (12.42%), total carotenoids (235.73 mu g/100 g) and total anti-oxidant activity (41.95 mMTE/L) while 'Prima' exhibited lowest values of ascorbic acid (3.92 mg/100 g) and total sugar contents (6.15%). The lowest values for reducing sugars (5.13%), total carotenoids (79.45 mu g/100 g) and total anti-oxidant activity (30.66 mM TE/L) were recorded in 'Gloster', 'Vermont Spur' and 'Stark Spur', respectively. The cultivar 'Golden Delicious' is the most luminous (L*=84.86) and having the highest yellow colour (b*= 67.10) and hue angle (h degrees = 87.41), whereas 'Chaubattia Anupam' showed the highest red colour (a*= 54.15) and Chroma (C*= 67.53). From this investigation it can be inferred that the cultivar 'Spur Type Red Delicious' and 'Skyline Supreme' performed better in the region under prevailing climatic conditions.

In India about 82 million tones of fruits and 190 million tones of vegetables are being produced which account for about 10.00 and 13.40 per cent of the total world production. As per the reports about 25–40% of the produce which account for about 80000 crores per annum is spoiled between harvesting and consumption. In odisha, about 98 lakh metric tons of vegetables are being grown on an area of about 6.68 lakh ha. the climate is congenial for the cultivation of various vegetables round the year but the post-harvest losses are very high. through a survey in 16 villages of 4 blocks in Puri and Khurda distt. it was found that the growers are cultivating vegetables for more than 30–40 years but because of lack of knowledge on post-harvest management technique, storage structures, farmer's co-operatives, value addition into various products the returns are not remunerative. Because of competition from the adjoining states and involvement of middlemen the local growers are forced to sell their produce at throw away prices. In Bhubaneswar market, the post-harvest losses of 10–15 and 30–40 percent were recorded in various vegetable during transportation in wooden boxes and gunny bags respectively. Further, the farmers were unaware about the low cost storage structures and converting the vegetables into value added products. If the necessary demonstrations and training inputs are provided to the farmers/vegetables growers the shelf life of the produce can be increased which will help them to get better prices.

In the present investigation, four varieties of apple viz., Skyline Supreme, Starkrimson, Oregon Spur and Prima were treated with different concentrations of Aloe vera gel (0.0, 1.0, 2.0, 3.0, 4.0, 5.0 %) and neem oil (0.0, 0.5, 1.0, 1.5, 2.0, 2.5%) to study their effect on shelf life and quality during storage. The fruits were dipped in the aqueous solutions for half an hour, shade dried and subjected to storage at ambient temperature (1820 degrees C) having relative humidity of 80-85%. A significant difference in the physico-chemical characters of these varieties was recorded due to their genetic makeup. During storage PLW (%), TSS (degrees B), titratable acidity (%), ascorbic acid (mg/100g), carotene (mu g/100g and total antioxidants (mMTE/L) were found to decrease significantly in all the treatments irrespective of concentration. However, the reduction was recorded faster in the control whereas it was slower with the increase in the concentration of Aloe vera gel and neem oil. Among the varieties, Starkrimson had minimum PLW (5.70%) followed by Oregon Spur (5.89%) and Skyline Supreme (6.62%) after 35 days of storage at ambient temperature. The study revealed that the postharvest shelf life of apple can be increased significantly by the application of Aloe vera gel or neem oil.

An experiment was conducted at ICAR-CITH, Regional Station, Mukteshwar, Nainital, Uttarakhand in ten apple cultivars to assess the physico-chemical changes and shelf-life at ambient storage conditions for 49 days. The physiological loss in weight, TSS, reducing sugars, total sugars, non-reducing sugars and fruit decay percentage increased, while fruit firmness, titratable acidity, ascorbic acid content and organoleptic score decreased during storage in all cultivars. Cultivar Skyline Supreme exhibited lowest physiological loss in weight (7.77%), highest TSS (14.93 degrees B) and organoleptic score (7.19) than other apple cultivars. However, the cv. Red Chief exhibited highest ascorbic acid (12.32 mg/100 g), reducing sugars (8.89%) and total sugars (10.59%) and the cv. Bright-N-Early exhibited highest fruit firmness (8.18 lb/in(2)) and lowest fruit decay (5.05%) than other apple cultivars. Conclusively, Skyline Supreme, Red Chief and Bright-N-Early have better shelf-life than other apple cultivars under ambient storage conditions.

Comparative Assessment of Physico-Chemical Characteristics among Different Peach Cultivars under Mid Hill Conditions of Uttarakhand

In North-West Himalayas including Kumaon region of Uttarakhand pear (Pyrus communis L.) cultivars like Jagner, Sand Pear and Kakria are being grown with very high yield and productivity but due to poor market the growers are reluctant to harvest the crop because of which the nutritious fruits are spoiled in the orchards. Except for Jagner which is soft and used for table purpose, there are very few takers for other cultivars like Sand Pear and Kakria. All the cultivars are rich in various phyto-chemical characters including anti-oxidants. Hence, for reducing the huge spoilage of nutritious fruits, an attempt was made to standardize a novel technique for pear wine from three cultivars after blending their juice with 2.5% ginger (Zingiber officinale Roc) juice, 0.1% DAHP and 0.2% pectinol. After complete fermentation with yeast, Saccharomyces cerevisiae var. ellipsoideus, the prepared base wines were siphoned/filtered at regular intervals and stored at ambient conditions. A significant difference was recorded in bio-chemical and sensory quality attributes of the wines after preparation and 6 months storage. Among all the treatments ginger-blended Sand Pear wine prepared by raising the TSS to 22oB and having 2.5% ginger juice had an edge over other treatments in overall quality. A significant reduction in all the parameters was recorded irrespective of the cultivars used for wine preparation. On the basis of the study the cost of production of ginger-blended pear wine was found quite reasonable (Rupees 93.10, 73.10 and 73.10/650 ml bottle for Jagner-ginger, Sand Pear-ginger and Kakria-ginger wines respectively) with good profit margin comparable with low alcoholic beverages available in the market.

Comparative Physico-Chemical Properties of Fresh and Gummosis Affected Peach (Prunus persica) var. Red June Grown in Uttarakhand