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Articles by Arpita Das
Total Records ( 3 ) for Arpita Das
  Arpita Das , Saikat Gantait and Nirmal Mandal
  To sustain the supply of quality propagules, the present study was carried out to develop a novel protocol for accelerated in vitro mass multiplication in stevia (Stevia rebaudiana Bert.) through multiple shoot induction using shoot tips, nodal segments and axillary bud explants. The earliest bud induction was recorded from the shoot tip explants within 6 days of culture in Murashige and Skoog (MS) medium, in comparison to the other two explants. MS basal medium supplemented with sucrose (30 g L-1), agar (7 g L-1) and kinetin (2 mg L-1) performed best in multiple shoot proliferation, resulting more than 11 multiple shoots from a single shoot tip explant within 35 days of culture. For root induction and elongation, MS medium devoid of plant growth regulator performed most dynamically, where MS medium plus indole-3-acetic acid and 6-benzylaminopurine showed an adverse effect, promoting undesirable callus growth at root zone. In vitro generated propagules were successfully acclimatized in a balanced mixture of sand, soil and farm yard manure (1:1:1 v/v). Peroxidase assay along with ISSR fingerprinting confirmed the genetic clonality of in vitro generated propagules.
  Arpita Das , Mainak Biswas and K.K. Ghosh Dastidar
  An experiment was carried out at Bidhan Chandra Krishi Viswavidyalaya, Nadia, India to study the genetic divergence and clustering pattern of 23 genotypes of Green gram (Vigna radiata L. Wilczek) for selection of suitable parents that can be utilized in hybridization programme and to study the genetic parameters attributing to yield. All the genotypes were grown in RBD in three replications and observations were recorded from ten plants regarding six characters namely days to first flower, Number of pods per plant, Number of seeds per pod, days at 80% maturity, seed yield per plant (g) and 100 seed weight (g). Grouping of genotypes into various clusters was done by Mahalnobis D2 statistics. The experimental data was analyzed statistically by the method of analysis of variance for single factor and lastly to find out the significance mean difference between varieties, different genetic parameters were estimated. The analysis of variance for all characters revealed highly significant differences among all genotypes suggesting the presence of substantial genetic variability. The 23 strains were grouped into 8 clusters with genotypes SML-175, Malda-95-22 belonging to cluster VII and T-44 and SML-286 belonging to cluster V has the highest intercluster distance and can be used for hybridization programme. Among the six characters the number of seeds per pod contributed maximum amount towards divergence. High heritability estimates coupled with high genetic advance was observed for seed yield per plant and number of seeds per pod resembling the action of additive genes in controlling these particular characters and selection would be rewarding for yield improvement.
  Arpita Das , Utpal Raychaudhuri and Runu Chakraborty
  Wheatgrass is a rich source of nutrient and antioxidative compound. The incorporation of wheatgrass powder in to a traditional staple food and their effect on the textural and functional properties of the product have been studied. Freeze dried wheatgrass flower at levels of 0.05-3.0% was added to the formulation mix. The results obtained from the analysis of the fermented product are discussed in terms of the effect of wheatgrass powder addition on nutritional and textural characteristics. The samples were prepared using selected strain of microorganism Leuconostoc mesenteroides and Lactobacillus plantarum. Incorporation of wheatgrass in to the batter significantly (p<0.05) increased the level of phenolic compounds (p<0.05) but decreased the volume of the batter and volume of the product. Hardness of the product is indirectly proportional to the batter volume. Sensory test panel indicated that wheatgrass flower could be incorporated into the products up to the level of 1%.
 
 
 
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