FAQ

Micropropagation is the art and science of plant multiplication in vitro. The process includes many steps viz. explant selection and sterilization, media manipulation to obtain proliferation, rooting, acclimation etc.

32 plants were needed for conducting field trials in china aster.

32 plants were needed for conducting field trials in marigold.

16 plants were needed for conducting field trials in gladiolus

Spoilage of food refers to alteration in food or undergoing some physical and chemical changes, which render the food inedible or hazardous to eat. The chief causes of food spoilage are

• The growth of microorganisms likes bacteria yeasts and moulds.
• The action of enzymes that normally occur in the food.
• Additional causes of spoilage include non-enzymatic reactions in food, such as oxidation, mechanical damage such  as bruising and damage from rodents and insects.

All food preservation methods are based upon the general principle of preventing or retarding the causes of spoilage-microbial decomposition, enzymatic and non-enzymatic chemical reactions and damage from mechanical causes insects and rodents etc

There are two types of preservation methods used Temporary preservation:

• In this method growth of microorganisms is only retarded or inhibited for short time like steeping preservation, with chemical preservaties. Permanent preservation:
• In this method the growth of spoilage microorganisms are completely destroyed by different means like, drying, canning, freezing etc.

It is the laboratory protocol for micropropagation from stem tip, node, meristem, embryo or seed

Principles for  F&V Food Preservation

 Prevention or delay of microbial decomposition

•  By keeping out microorganisms (asepsis)
•  By removal of microorganisms e.g. by filtration.
•  By hindering the growth and activity of microorganisms e.g. by low temperature, drying, anaerobic conditions or  chemicals.
•  By killing the microorganisms e.g. by heat or radiations.

Prevention or delay of self decomposition of food

• By destruction or inactivation of food enzymes e.g. by blanching.
• By delay of chemical reactions e.g. by prevention of oxidation by means of an antioxidant.

Prevention of damage caused by insects, animals and mechanical causes.

Spraying Helioverpa NPV 250 LE (POB of 2 x 10 9) at 28, 35 and 42 Days after planting.

It is a method for preserving the F&V by High Temperature The temperature and time used in heat processing a food will depend upon what effect heat has on the food and what other preservative methods are to be employed.

There are several methods for introducing genes into plants, including infecting plant cells with plasmids or vectors carrying the desired gene and shooting microscopic pellets containing the gene directly into the cell.

Pasteurisation is a heat treatment that kills part but not all the microorganisms present and usually involves the application of temperatures below 1000 C. The heating may be by means of steam, hot water, dry heat or electric currents and the products are cooled promptly after the heat treatment.

Canning involves the application of temperatures (to food) that are high enough to destroy essentially all microrganisms present plus air tight sealing in sterilized containers to prevent re-contamination and to preserve the food. The degree of heat and the length of time of heating vary with the type of fruits and vegetables and the kinds of microorganisms that are likely to occur in it. Most canning is in ‘tin cans’ which are made of tin coated steel or in glass containers but increasing use is being made of containers that are partially or wholly of aluminum, of plastics as pouches or solid containers.

Apply neem cake to soil immediately after germination or at the time of transplanting @ 250 kg/ha. It has to be repeated after 20-30 days. Spray pulverised neem seed powder extract (4%) (PNSPE) or neem soap (1%) at 15 DAP to reduce leaf miner incidence. When the cotyledon leaves or other leaves are severely damaged, mechanically remove and burn them and then only give spray. Never apply insecticides to control leaf miner.

• Preservation by Preservatives Preservatives are defined as "chemical agents, which serve to retard, hinder or mask undesirable change in food". These changes may be caused by microorganisms, by the enzymes of food, or by purely chemical reactions. Food preservatives are often used in conjunction with other methods of food preservation.
• The preservatives generally used in fruit and vegetable products are benzoic acid and sulphur dioxide, which is generally used in the form of sulphites. The preservatives permitted in fruit and vegetable products in India are sodium benzoate, sulphites and sorbic acid.
• The sodium salt of benzoic acid has been extensively used as an antimicrobial agent in foods. Sorbic acid and its salts are useful additives against yeasts and moulds but are less effective against bacteria.