Basic Principle of Crops

a) Cereals

b) Pulses

a) Cereals:- Rice, Wheat, Millet

note1:- hot and humid condition of rice – temperature range 24ºc  monthly, average temperature 22 to 32°c.

2:-Rain face:- range between 150 to 300c.m.

3:-soil condition – deep cloud and loamy soil.

4:-large amount of starch fat and protein.

5:-Rice Husk making activated Nutrition(calcium, Na, silicate, silicon)

b) Wheat:- 

note1:- Ideal temperature for sowing (10°c – 15°c).

2:- ripening and Harvesting temperature(21°c – 26°c).

3:- rainfall range – 75c.m to 100 c.m.

4:- well-drained fertile- loamy and clay loamy soil

5:- Harvesting – optimum(M.C) – 16 – 18%, strong- 12%.

6:- Wheat has 10% protein.

2.Wheat –germination and optimum temperature for crop growth (10 ⁰c -12⁰c) (25⁰c-30⁰c)

3. Molybdenum: play an important role in nitrogen metabolism.
4. N, K, S: Useful in Energy Storage, transfer, and bonding.
5. Protein % in wheat:10-12%
6. Protein % in Rice: 7%

Pulses: (grams, moong, urad, levtil)

Rabi crop:Temperature : diva tic  with 20-25⁰c

Rainfall: 40-45 cm

Pulses: High level of Minerals and B-vitamins

Soil- Loamy soil

Pulses contain 20 to 25 % protein by weight

Meat has 30-40 % protein sources

1.2     Introductory Genetics

It is the science the deals with the study of heredity and variation

Heredity: Transmission of traits from parent to offspring

Variation: Similarities and differences

Note: Variation can also be caused due to mentation that is hereditary

Chromosomes: are thread structures located inside the nucleus of animals and plant cells. Each chromosome is made of protein and a single molecule of deoxyribonucleic acid (DNA)

Note: Genetic and agriculture: A significant advance in agriculture and animal genetics and breeding improved food production. The called “green revolution” and “white revolution” of to days India are the principal outcomes of the application of knowledge of genetics to agriculture and animal breeding. Poor and Rich man disease of paddy is Bacterial leaf blight & Blast disease.

My plasmas are sensitive to autibotic& highly resistant to Tetrolydive& penicillin.

Pest: organism feeding on and damaging others

DDT: concentration increasing in the human body because it is soluble in Fat

Saponification value of fat allows comparing: average chain length of fatty acid.

Note:1. Bordeaux mixture: Copper Sulphur + lime + water (5:5:50)

Burgundy Mixture: (Copper Sulphate + Sodium Carbonate (5:5:50)
+ water)

2. katte disease is also known as Marable disease
3. The father of seed pathology is: Paul Neergard
4. Epidemiology of wheat rust in In draws steadied by: Dr. K.C. MehtaThe Father of wheat rust disease in India is: Dr. K.C . MehtaVltavax&plantvax the most used fungicides for control of smut & rust disease I respectively.
   4. Father of insert pathology: Agostino Bassi
   5. Swirl type nozzle mostly use for insecticide spray
   6. wheat: Mustard intercrop ratio should be 9:1                                                                                                                                                                               Plant pathology:                                                                                                                                                                                                                                                           father of modern plant pathology: Heinrich Anton do Bary (1831)The Father of plant pathology of India is known as E.J.ButterFather of “forest pathology”: Robert Harting
      4. Bordeaux mixture is: Fungicide
   7. Discovered by:- MillarletMy co- plasma  are: smaller than Bacteria But larger than Viruses Verticals &Horicontal resistance is discovered by Vander plankBasidiospore&Ascosopore is are sexual spores of fungi
      1. Pythium disease is: soil-borne disease
      2. Smut disease is: seed-borne disease

      Note: 1. An increase in No of cells due to cell division is known as Hyperplasia.

      2. Sponjia of the pythium directly germinated into the jump tube at the temperature- above 18ºc                                                                                                                                                                3. re-specify the resistance called the vertical resistance.

      4. Father of mycology-  A.P. Michael
      Sulphur dioxide is an oxidized plant at or about zero .3-.5
      Sulphur dioxide is toxic to the plant or above 0.3 – 0.5 PPM.
      6. all plant viruses contain DNA.
      4.  the term virus was first→ the marines Bentinck.
      5. application of the potter’s increases:-  disease resistance in the plant.
      6. soil microorganisms are most active at 34ºc to 36ºc.
      7. motor leaf of the citrus is due to deficiency of- zinc(Zn)

         4. loose system of wheat can be controlled by the seed treatment with the vitavax

            Indian phytopathological society was started by and the baby Mundaka solar energy treatment of wheat seed is a recommended for the control of the loose stomach virus which can kill the bacteria are known as the bacteria phase rough and crinkled leaf produced as a result of virtual affection term as a rugose

            Among the 5 stages of wheat rust fungus for

            1-aecial

            2-redial

            3-Telial

            4-Basidial

            5- pycniol
            Which state are the found on the wheat uredial and telial

            Fat content in millet 4.7% boliulism means chemical contamination of food.

            Food and agriculture microbiology

            Microorganisms in the food include the bacteria mould is alge virus pesticides worms and protozoa

            Kids can grow in the presence of the various type of organic acids such as a lactic acid break and Patrick acidic 17 and PH and in up to18% ethanol presence of 55 to 60% sucrose.

            (Debaromyces-) is out of most prevalent yeast genera in the dairy products.

            It can grow in 24. Nail.

            (Father of Biology is)-A.V.leesuwenhoele.

            Note-father of food microbiology:-  Louis Pasteur

            Storage- Dry storage –temperature at about 20 degree Celsius RH<50%.

            (Cool storage)- Temperature <12degree Celsius in a refrigerated chamber.

            (Refrigerated storage) –temperature 0-8degree Celsius. Sucrose content in sugarcane is (13-24)

            Food poisoning is cause by – closmidicm botulism 

            (Freezer compartment) – Below 0degree and preferably below -23 degree Celsius.

            (Freezer compartment)–in a refrigerator storage means to store at temperature of about 0 degree.

            Reducing temperature by 10degree Celsius double the shelf life.

            Special food-divided 3 category:-

            (Non-perishable food)– Dry moisture content (20%only) not easily.

            (Spoiled example):-grapes, sugar, flour.

            (Semi perishable food):-minimum quality of M.C-Handled and stored properly. (Example):-potatoes, apples, pumpkins.

            (Perishable foods)-spoil easily, need to be employed.

            Example:-fruits and vegetable.

            -The efforts of carbon-dioxide. Our microorganisms, moulds and gram negative bacteria are the most sensitive.

            Pencilled is a –secondly metabolisms.

            (Gram positive)-bacteria particularly the lactobacilli temperature to be more resistant.

            (The most spoilage bacteria growth at – neutral ph.

            (Nalco can act):-1.trausporting nutrients.

            2. Antagonist at optional concentration.

            -yeast and mould count determination reacquires 

            ->most food and microbial enzymes are destroyed at 79.4degree Celsius.

            ->The amount of energy obtained from 1 gram fat is 9kalories.

            ->the oil content in mustard is above 30 %( 33%).

            ->sorbic acid is the chemical used to inhabit mould growth in bread.

            ->Histone precious is useful for DNA condensation.

            ->In presence of yeasts formation of grapes for wives making occurs.

            ->yeasts cell contain protein contain in a range of 40-50%

            ->Acetic acid and lactic acid can be used for (pickles presentation.)

            ->Pseudomonas: causes colouration of milk.

            ->Candida utilise yeast is used to produce microbial protein.

            ->Pseudomorein is an organisms (Archie bacteria)

            ->Agricultural microbiology: traditional microbial formation product is vinegar.

            ->thermal death time is: temperature that kill all cell in a given time.

            ->Lyophilisation means->freeze drying.

            ->The percentage of alcohol used in gram staining ->is 90%.

            ->gram positive bacteria appears violet (protoplast can prepared)

            ->gram negative bacteria appears pink is (teichoic acid are absent)

            Anaerobic decomposition of proteins is called as purification.

            First antifungals antibiotic Nystatin.

            Phosphorous solubilising organisms is VAM (vesicular carbuncular mycorrhiza) 

            In fermentation proffer which is used for estimate oxygen. BOD

            In town photosynthesis the electron donor is ->Water.

            ->cyan bacteria ->have chlorophyll.

            ->cholorsome as photosynthesis pigments are contain (green suffer bacteria) 

            -> Reserve food material present in cyan bacteria glycogen.

            -> Nitrogen in cyan bacteria is a stored as arginine

            ->Nitro bacteria ->Bactria bacteria oxidize the Nitro to nitrate in soil.  

            Pseudomonas: bacteria produces the yellow green pigment that glows under UV radiation.

            The conversion of ammonia into nitrate in soil is called ->nitrification.

            ->Nitrification refers to conversions of ammonia to nitrate.

            ->sulphur oxidise bacteria is ->Thirobacillius.

            Automatically method temperature ->120 degree Celsius.

            ->microorganisms can be divided into two distance groups.

            1. fulcaryotes :example :-algae, fungi, protocol (cytoplasm streaming is prevalent.
            2. Prokaryotes:  bacteria, archaea. 

            Nitrosamines organisms convert ammonia to nitrite.

            ->Ammonia sulphate: – N-fertilizer is suitable for water soil.

            -> Leaf drop disease in peach is caused due to the deficiency of – (calcium)

                  Nutrition and plants

            1. Autotropic– (all green plants come under autotrophic.)
            2. Heterotrophic -This category includes animal and non-green plants. Like – fungi, bacteria.

            TMV-virus was first observed.

            ->animal adopt a heterotrophic mode of nutrient because they fetch their food form different plant.

            -> Plant nutrient (17)

            1. Farm work- elements (take from air and water3)
            2. Mineral elements (take mainly form soil in ionic form 14) 
            3. Micronutrient

            ->The food synthesised by the plant is stored as starch.

            ->A plant heterotrophic mode of nutrient insectivores. 

            1. symbiotic nutrient ->born on help in life cyclone of plant- pollen tube germination.
            2. Rhizobium bacteria->Minerals useful in transcription and rows elation.

            ->The pores through which leaves exchange gases stomata.

            ->Marble is an example of the parasite.

            ->parasitic Nutrient:-which depends on other plant and animals for nutrient. 

            Plants are known as parasitic plant.

            Their nutrient from dead nutrient (example)

            Fungi, mushroom, moulds) bacteria etc.

            Nutrient in animal:-dividing occurring their food habit.

            ->Herbivories: – Animal eating only plants are

            Ex:-Goat, Cow, Deer etc.

            ->Carnivores:-Animals eating only other animals for their food are

            Ex:-Lion, tiger.

            ->omnivorous: – Animals eating both plant and animals

            Ex: – dog, crow etc.

            Animal’s protein -75-80%

            Mineral:-Ca-1.3%       P-0.7%        K-0.19%

            S-0.15%     Na-0.16%.

            Processes of nutrient in animal:-according to stage wise->

            Ingestion->Digestion->Absorption->Egestion->Assimilation. 

            Post  Harvesting Care of Cerals and Pulses

            

Note:- Wheat- protein:-10.6 Fat- 1.9 , Carbohydrate- 69.7 ,protein- 8.3, fat- 3.9 ,carbohydrate

pearl mill- 11.5, fat-4.7, carbohydrate- 63.4

Ambient temperature:- lower temperature higher the moisture comfort of seed at a give RH.

→Boron & potasium are required for → translocation of layer trace elements are → Zn.

→Brown rice is nutritionally superior to white rice as it contains some of the rain which contain protien  and vitamin  B1(thiomin)

→ cereal grain should be dried to 10 – 15% M.C before storage

Note→ (1) Increasing shelf life of storage grain lowering temperature each 5ºc storage life is doubled when the temperature is between 0 and 50ºc

(2) 1% reduction in M.C thev storage life of grain is doubled when grain moisture content is between 5 and 14%

(3) if possible should be below 25ºc but above freezing temperature similarly the RH in the storage chamber should be of 15%

Rice plant respire → Aerechyma cell

Calcium→ Elements is essential for the growth of  root tip

Mo is a part of an energy

→ under storage conditions, Co2 concertation is kept high

→ If a crop is harvested before physiological maturity the produce contains (high moisture)

→ when the translocation of photosynthates are stopped to economic parts is (physiological maturity)

→ Harvest maturity occurs after 7 days of physiological maturity

→ Arundel 75% N area requirement is  used by praises during – (vegetative stage)

→ Harvesting delayed by a few more days to get more dry matter if the purpose is (Hay mating)

→ The losses due to different pests during storage are estimated to about 6..5%

→ Insects and micro-organisms of grain are attacks (High moisture content)

→ Silage – the formation of green fodder stored during the anaerobic condition

Basic principals

food preservation:– food preservation is the process of beating and handling food to stop or greatly slow down spoilage (loss of quality reliability or nutritive value) caused or accelerated by micro-organisms.

principles of food preservation:- 

→ prevention of microbial decomposition by keeping out (Asepsis)

→ removal of microorganisms (filtration & washing)

→ killing all microorganisms (radiation & heat)

→ Hindering the growth and activity of microorganisms (e.g. by low-temperature drying anaerobic condition or chemicals also chilling.

→ prevention of damage:- by(proper Handling & proper packaging)

→ prevention of the self  down position by description or inactivation of food enzymes (by blowing)

→ By prevention or delay of chemical reaction (by using antioxidant)

→ the process of preserving food by rapid freezing followed by dehydration under vacuum is called → lyophilization

→ A food additive that prevents color as flavor loss.

→ A food preservation method that uses a vacuum to remove moisture from frozen food.(freeze-drying) based on publication

→ the process of adding acids to low acid foods Acidification.

Preserving food → Increase the shelf life of food-related to (Time Qiuvit for which food can be used)

food preservation → uses edible solt to destroy microorganisms that spoils the food.

→ The swelling and bursting of caus is due to TA spoilage

→ Canning processes the step immediately after exhausting – Seaming.

→ Dehydration;- preserving food by lowering the water content

→TDT – Thermal death time

→ water activity:- would be allowed a product to be shelf-stable (0.75 – 0.20)

→ pickling –  (also providing an acidic environment) the food is an acidic solution like vinegar to prevent the growth of  Ipoilage organisms.

→ Hot water bath canning sterilizes food at what temperature 212ºc

Freezing temperature → prevents microorganisms from growing.

→ storage of the food under reduced pressure is called Hypobaric storage.