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The study was carried out to explore the effects of ultraviolet irradiations, gamma irradiations and hot water treatment on the sensory attributes (taste, skin color, flavor, flesh color, aroma and acceptability) of black and white Chaunsa varieties of mango. Gamma irradiations at a dosage of 0.5 KiloGray (KGy) and 1 KGy were very much effective in retaining the color, taste and flavor of the mango fruits. Maximum skin color of 7.42 was maintained by 0.5KGy treated white Chaunsa; while, a maximum skin color of 6.28 was maintained by 1KGy treated black Chaunsa. Furthermore, maximum flesh color of 7.58 was maintained by 1KGy treated white Chaunsa; while, 6.46 was maintained by hot water treated black Chaunsa. Moreover, the hot water treatment was also found to be effective in retaining the taste (7.09) of white Chaunsa variety of mango. Both hot water treatment and gamma irradiations also retained better texture of both the mango varieties. Ultraviolet irradiations were less effective in maintaining the sensory attributes of mango varieties. However, throughout the storage a small amount of loss was noticed in the sensory attributes of mango fruit. Hence, gamma irradiations and hot water treatment can be effectively used commercially to enhance the storage life of black and white Chaunsa varieties of mango. [ABSTRACT FROM AUTHOR]

Roasted flax seed is a good source of protein that can be blended with wheat flour for the development of protein enriched cookies. Protein quality is a huge issue in developing countries along with the nutritional deficiency in people. Flax seed possess great nutritional benefits and can also be used as part of functional food hence, making it a valuable addition to cereal based products. This study envisages the use of roasted flax seed flour at levels of 5 to 40% and is also compared with control cookies. Various physiochemical and sensory parameters like moisture, ash, fat, fiber and protein contents increased in the prepared cookies with increasing levels of roasted flaxseed in cookies. Although sensory parameters remain acceptable at all levels of replacement but little decline in all sensory parameters was evident with the increase in levels of roasted flax. Linear dendrogram indicated three distinct region of treatments in which 5% and 10% level were more close to control samples but varied at higher levels of flax incorporation. Significant effect of treatment levels was observed on physiochemical and organoleptic parameters. Results indicated that the cookies prepared with 5 to 15% roasted flaxseed possessed better chemical and organoleptic parameters. [ABSTRACT FROM AUTHOR]

The main objective of this research was to find the effect of Gamma irradiations and UV-C irradiations on the storability of mango fruit to check the prevention of fungal growth and the formation of skin scald. Gamma irradiations had showed the limited growth of microbes, delay of ripening and extension in the shelf life of mango fruit. From the surface of mango different thirteen fungal species were isolated. Different irradiation doses (0.50, 1.00 and 1.50 kGy) along with hot water were applied on the surface of mangoes and stored for 60 days. After treatment, the samples were collected and cultured on different media for growth and identification of fungi. Mangoes treated with gamma irradiation dose (1.5KGy) showed better shelf life than other treatments for controlling the decay of mangoes and enhancing the shelf life. Reduction in the disease incidence had been achieved with relatively high dose of gamma irradiations. However high dose of irradiations had adverse effects on texture and other qualities, but these effects can be reduced by using combined treatments of radiations plus low temperature. Several aflatoxin producing fungal species including Aspergilus flavus, A. fumiigatus, A. niger, Penecillium chrysogenum, P. brevicompactum, P. verucosum, P. oxaliicum, Cladosporum cladosporoides were isolated from mango surface and their isolation frequencies were observed. Gamma irradiations at 1.50 KGy showed best results to remove fungal isolates when it was applied on mango surface for two hours and fifteen minutes. [ABSTRACT FROM AUTHOR]

The mango (Mangifera indica L.) is an important staple food and an important source of carbohydrates, amino acids, vitamins, fatty acids, minerals, protein and organic acids. They however have shorter shelf life due to their high susceptibility to microbial contaminants. Several procedures are using to check microorganisms and enhance shelf life of fruits. This study focused on total viable count and isolation and identification of Salmonella spp., Staphylococcus aureus, Escherichia coli on the surface of mangoes. And effects of non-thermal treatments on microbial life and storage of mangoes. The samples were subjected to various irradiation doses (0.5, 1.0 and 1.5 KGy) and hot water 55°C and stored for 60 days. Total viable count was estimated at 7 days interval throughout the storage duration. No Salmonella spp., Staphylococcus aureus, Escherichia coli were detected. Mangoes irradiated at the dose of 1.5 KGy have least bacterial viable count (2.9log cfu/g). So, irradiation is more effective in improving microbiological quality and extending shelf life of mangoes. [ABSTRACT FROM AUTHOR]

Land' and water are two important factors, which are required for agricultural development and strong economy of a Pakistan. Pakistan is facing the problem of water scarcity and the demand of water for irrigation is also increased due to mounting demand of food and fiber. This challenge could be achieved by adopting the water saving techniques or method, such as drip irrigation system. The performance and efficiency of the drip irrigation system depends on the best designing of the system. The objective of the study was to redesign the already installed irrigation system to make it more efficient. For that purpose the research was performed on Guava orchard, located at Taqi Abad, a village in Chiniot. In redesigning, the spacing of laterals were decreased from 5 to 4.57m while and submain decreased 4.88 to 4.5m and pipe losses were compared at different discharge. So, the head losses were decreased for laterals from 1.76 to 1.38m and for sub-main from 0.81 to 1.16m. The installation cost was also reduced from 1.28 to 1.136 million rupees. It was concluded that losses occurred were more when discharge was more and pipe diameter was less or vice versa. [ABSTRACT FROM AUTHOR]

Lining is an effective technique to improve the watercourse performance. The Directorate of On-farm Water Management (OFWM) normally lines 15-30 percent of the watercourse length whereas the farmers insist to line more than that. Present study was carried out during at watercourses 5486-R, 114626-R and 116928-R on Shahkot distributary and relevant data were collected to compute optimum length of lining based on channel usage time and trade off point. Statistical analysis predicted that it is economical feasible for lining the watercourses as 49 to 54 percent, earthen improvement as 21-29 percent and cleaning the watercourses as 11-13 percent of total length of watercourses. This technique is more reliable as conclusive results could be obtained through it as compared to graphical approach where there was biasness in scale measurement. On the other hand graphical approach is used to determine the quick representation and trend of the factors. [ABSTRACT FROM AUTHOR]

A study was conducted in the Directorate of Water Management, University of Agriculture Faisalabad, Pakistan during the year 2011. The objective was to compare the performance and cost of various alternatives for watercourse improvement. For this study three watercourses (5486-R, 114626-R and 116928- R) located at Shahkot distributory in Sheikhupura district were selected under different socio-economic conditions. The detail cost of material, labour, lining and earthen improvement of watercourses were calculated on annual basis. The average net return of water saving of higher cost improvement and lower cost improvement were compared. Average water flow rate at section A (head), B (middle) and C (tail) of water courses was calculated as 25, 22 and 19 lps, 61, 45 and 44 lps and 55, 47 and 38 lps for watercourse 5486-R, 114626-R and 116928-R, respectively. Average loss rate of water was calculated as 1.91, 3.08 and 2.51 lps per 100m length of watercourse. The annualized watercourse lining cost (annual initial cost of improvement + annual maintenance cost) of watercourse was found as Rs. 254, 245 and 216 per meter per year for 114626- R, 116928-R and 5486-R, respectively. The results revealed that lining is the best alternative for sustainable water savings as compared to earthen improvement and cleaning of watercourses. [ABSTRACT FROM AUTHOR]

The present study was carried out in Directorate of Water Management, University of Agriculture Faisalabad, Pakistan during 2011 to determine the optimum length of watercourse improvement. The research was conducted at three watercourses i.e. No. 116928-R, 114626-R, and 5486-R located at Shahkot distributary in Sheikhupura district. Graphical approach was used to find out the optimum length of watercourses by determining the channel using time along the entire length of watercourse. The optimum length of lining for watercourses depends upon the cost of improvement and net returns, as net return for lining exceeds its cost, the length of lining remains economically feasible. The average losses per 100 meter length in lined portion of watercourse No. 116928-R, 114626-R, and 5486-R were 2.51, 3.08 and 1.91 lps respectively. The optimum lining length was found to be 50, 55 and 49 percent of the entire length of watercourse 116928-R, 114626-R and 5486-R, respectively. It was concluded that lining of watercourses may be extended more than 50 percent of the entire length. The study is helpful for additional lining of watercourses and choosing of cost effective approach for watercourse improvement. [ABSTRACT FROM AUTHOR]

This study focused on comparative effects of post-harvest low-to-high γ-irradiation doses (0.5-1.5 kGy), UV-C (30-60 min) and hot water treatments (55 °C for 5 min) upon spoilage of mango (Mangifera indica L.) fruit cv. Kala Chunsa by fungal infections. Thirteen fungal species belonging to five genera were isolated from diseased mango fruits surface. Aspergillus species were the most predominant followed by Penicillium and Fusarium. The aflatoxins AFB1, AFB2, AFG1 and AFG2 produced by A. parasiticus isolates on yeast extract sucrose (YES) medium for un-treated mango fruits was found 1.789, 0.52, 0.296 and 0.85 ppb, respectively. The increase in post-harvest γ-irradiation dose showed a high suppression of aflatoxins production (p⩽0.05). Fruits treated with UV-C for 30 min showed higher aflatoxins production than fruits treated for 60 min (p⩽0.05). The treatment of fruits with hot water also showed remarkable reduction in aflatoxins levels with respect to UV-C doses and control (p⩽0.05). The results of this study demonstrated that treatment of mango fruit surface with post-harvest γ-irradiation dose (1.5 kGy / 2 hour and 15 minutes) or hot water (55 °C for 5 min) can inhibit the production of toxigenic aflatoxins. In conclusion, irradiation of fresh fruits such as mango can be effectively used on a practical scale to increase the international trade. [ABSTRACT FROM AUTHOR]