Jarnail Singh

Chemical evaluation of some important varieties of onion (Allium cepa L.).

Five white and seven red varieties of onion were analysed for dry matter, carbohydrates, total phenols, coloring matter, lachrymatory factor and pyruvic acid content. Percent dry matter varied from 10.66 to 14.80. Total water soluble sugars, reducing sugars and total phenols ranged from 41.50 to 74.00, 12.00 to 22.25, and 1.75 to 2.95 percent (on a dry wt basis), respectively. The lachrymatory factor and pyruvic acid content ranged from 8.00 to 27.25 mg/100g and 6.18 to 13.27 micro moles/g respectively on a fresh wt basis. Red varieties contained a higher phenolic content than white ones. Varieties with higher phenolic content also had a greater amount of coloring matter in the dehydrated onions. The variety Punjab-48 was considered to be most suitable for dehydration purposes.

Effect of nitrogen and phosphorus levels on nutritive values of Sweet Peppers (Capsicum annum L.) fruits

The effect of different levels of nitrogen N0 (0), N1 (60), N2 (80) and N3 (100) kg/ha and phosphorus P0 (0), P1 (32), P2 (48) and P3 (64) kg/ha on the nutrient composition of sweet pepper fruits was investigated. Dry matter content was found to increase at N0 level at highest concentration of phosphorus and as well as at P0 level at highest concentration of nitrogen. At P2 concentration, at different levels of nitrogen, the ascorbic acid content was more as compared to that at other levels of phosphorus. Protein content was found to increase with increasing nitrogen doses and was also found to increase at maximum dose of nitrogen with increasing concentration of phosphorus. Capsaicin content was found to be more at P2 level at different doses of nitrogen. The uptake of phosphorus by the pepper fruit was found to increase at N0 and N2 levels. Maximum uptake of phosphorus and dry matter content was observed at N0P3 levels. Maximum protein, ascorbic acid and capsaicin contents were found at N3P2 level.