August 2015

1 KERALA KARSHAKAN e-journal

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KERALA KARSHAKAN -journal

From the Editor’s Desk

FARM INFORMATION BUREAU MEMBERS, ADVISORY COMMITTEE CHAIRMAN Subrata Biswas IAS Agricultural Production Commissioner MEMBERS K. AjayaKumar IAS Secretary (Agriculture) R. AjithKumar Director (Agriculture) Mini Antony IAS Director (I&PRD) Dr. Chandrankutty Director (Animal Husbandry) K.T. Sarojini Director (Dairy Department) Station Director All India Radio Director Doordarshan, Thiruvananthapuram C. Radhakrishnan Chamravattom, Tirur, Malappuram Prof. Abraham P. Mathew Marthoma College, Chungathara PO, Malappuram M. Ramachandran Lakshmivaram, Sankaran Para Lane, Mudavanmukal, Poojappura, Thiruvananthapuram A. Yetheendran Madhathil House, Vendai, Pinarayi, Thalassery Ramesh Babu K.P. Mavilari, Chendayadu, Panoor, Kannur

“Our nation is facing a major challenge of uplifting 260 million people who are below poverty line and we have to give better life for many millions who are on border line of poverty or just above the poverty line. To meet the needs of one billion people we have the mission of transforming India into a developed nation .... We have identified five areas where India has a core competence on integrated action for agriculture, food processing, education and health care, reliable and quality electric power, surface transport and infrastructure for all parts of the country, information technology and other strategic sectors.” Abdul Kalam

K.P. Nair Ragam, YGRA Kavuroad, Kowdiar PO, Thiruvananthapuram Adv. Beena Karthika Bhavan, Palottuvila, Malayinkeezhu, Thiruvananthapuram Salim Madavoor Kanivu, Madavoor PO, Narikkuni Via, Kozhikode K.P. Janardhanan Nair Muthedam, Kurippuzha PO, Perinadu, Kollam CONVENOR Dr. Roy Mathew Principal Information Officer

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Respectful homage to our beloved former President Dr. A.P.J. Abdul Kalam from the House of Kerala Karshakan

INSIDE KERALA KARSHAKAN e journal

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Mail: [email protected] KERALA KARSHAKAN e-journal Phone: 0471-2314358

August 2015 Volume-3 Issue-3 Log on to http://www.fibkerala.gov.in

The First English farm e-journal from the house of Kerala Karshakan

4 Cover Story

Chief Editor Dr. Roy Mathew Editor Suresh Kumar S. Asst. Editor Anitha C.S.

Glory of Silk

Sameer Ali M., Reshmika P.K, Anil Sebastian

Amla always rejuvenates

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Dr. I. N. Doreyappa Gowda

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Ajoy Saha, P. Manivel, B.B. Basak

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Shivakumar, Kavya shree, M.C., Ragavendra Naik, Ketana G.B.

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Jayalekshmi C. R., Safeer M. M., Smitha Revi

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Saranya K.S.

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Madhunashini: The sugar Killer Marigold: The cheerful flower

Thrips Management in Polyhouse Cut flowers Andrographis: An excellent hepatoprotector

Synthetic Seeds-a canned for new plant lines Design & Layout Nithin, K., Anil Sebastian Deepak Mouthatil Kuttiattoor Mangoes: Going beyond Kannur

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Anila H.L.

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Reshmika P.K., Mithu Antu

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Sajeena A., Kamala Nayar

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Akshara George

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Krishnapriya P.J., Harikrishnan P.J

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Indu Narayan

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Pectin: the essential food additive White rust amaranthus: an emerging, epiphytotic disease Diagnosis of virus infection Papaya ring spot disease: A threat to papaya Onam Special curries

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Shree Padre

Food safety First

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Again... those good old days. Onam is not just a festival to cherish, but a moment to rein carnate a past of prosperity and goodness. Let us now hope for those days to come back. Wishing all our beloved readers Happy & Prosperous Onam. Editor VIEWS expressed in the articles published in KeralaKarshakan e-journal are not, necessarily those of the Government. Enquiries : 0471 2314358

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Focus

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KERALA KERALAKARSHAKAN KARSHAKAN -journal -journal

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1.Sameer Ali M. {Msc.Agri (Agronomy)}

2.Reshmika P.K {Msc. Hort.(Vegetable Science)}

3.Anil Sebastian {Phd.Scholar) Seed science and Technology} 1. Leaf Executive-ITC- Agri Business Division-ILTD, Guntur. 2. Teaching Assistant, RARS, Ambalavayal. Wayanadu. 3.Phd.Scholar,TNAU,Coimbatore.

ilk (The Queen of textiles) is the most elegant textile in the world with unparalleled grandeur, natural sheen, inherent affinity for dyes, high absorbance, light weight, soft touch and high durability.The very nature of this industry with its rural based on-farm and off-farm activities and enormous employment generation potential has attracted the attention of the planners and policy makers to recognize the industry among one of the most appropriate avenues for socio-economic development of a largely agrarian economy like India.India is the second largest producer of silk (after China) in the world.Sericulture industry provides employment to

Glory of Silk August 2015

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approximately 7.85 million (Including women) people in rural and semiurban India. Chemically speaking, silk is made of proteins secreted in the fluid state by a caterpillar, popularly known as ‘silkworm’.

Life cycle of silk worm Silkworms feed on the selected food plants and spin cocoons as a ‘protective shell’ to perpetuate the life. Silkworm has four stages in its lifecycle viz., egg, caterpillar, pupa and moth. Man interferes this life cycle at the cocoon stage to obtain the silk, a continuous filament of commercial importance, used in weaving of the dream fabric.

Types of Silk India has the unique distinction of being the only country producing all the four known commercial silks, namely, Mulberry, Eri, Tasar and Muga silks.

Ø Mulberry Silk:The bulk of the commercial silk produced in the world comes from

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A single filament from a cocoon can be as long as 1600 meters this variety and generally refers to mulberry silk. Mulberry silk comes from the silkworm, Bombyx mori which solely feeds on the leaves of mulberry plant. Ø Tasar Silk: Tasar (Tussah) is copperish colour, coarse silk mainly used for furnishings and interiors Tasar silk is generated by the silkworm,Antheraeamylitta which mainly thrive on the food plants Asan and Arjun.Major share goes to states of Jharkhand, Chattisgarh and Orissa. Ø Eri Silk:Eri is a multivoltine silk spun from open-ended cocoons. Eri silk is the product of the domesticated silkworm, Philosamiaricini that feeds mainly on castor leaves. Major share belongs to north-eastern states and Assam.

Ø Muga Silk:This golden yellow colour silk is prerogative of India and the pride of Assam state. It is obtained from semi-domesticated multivoltinesilkworm,Antheraeaassamensis. These silkworms feed on the aromatic leaves of Som and Soalu plants. Distribution:The states traditionally interested in sericulture development are Karnataka, Andhra Pradesh, West Bengal, Tamil Nadu, Assam, Manipur and Meghalaya. Karnataka accounts for 55.65 per cent of the silk yarn production of the country followed by Madhya Pradesh (40.48%). It produces only mulberry silk

Mrs. Asha Naik from Belgaum(Karnataka) is an organic farmer practicing sericulture for the past 15 years

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Silk Extraction (Realing)

Problems faced Synthetic Substitutes: More refined and similar in terms of look and feeling as that of silk and are easier to care and are much less in price. Changing Image and market fluctuation: The introduction of sand washed silk adversely affected the market of silk products. The fluctuation of prices of raw silk badly affects the growers and the silk industry. China factor: Import of better quality and cheaper raw silk from China is also detrimental for indigenous sericulture

contributing about 41.4 per cent of the country’s output. Here mulberry cultivation occupies about 8,500 hectares of the agricultural land yielding about 68 lakh kg of raw silk annually.Channapatna and Mysore are the main centres of silk textiles.

Silk Garments Eventhough numerous silk products are available,Banarasi and kanchivaram are world famous. Banarasi saree (Varanasi): These sarees are among the finest saris in Indiaand are known for their gold and silver brocade, fine silk and opulent embroidery. Kanchivaram saree (Kanchipuram): Most of the sarees are still hand woven by workers in the weaving unit. More than 5000 families still indulge in silk weaving

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AMLA LEGENT

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Dr. I. N. Doreyappa Gowda Principal Scientist Division of Post Harvest Technology Indian Institute of Horticultural Research, Hessaraghatta, Bangalore-560 089. E-Mail: [email protected]

Amla always rejuvenates I ndian gooseberry (Emblica officinalis) commonly called as Aonla or Amla is an indigenous fruit to the Indian subcontinent. Due to hardy nature, suitability to various waste lands, high productivity/ unit area (15-20 tons/ha), nutritive and therapeutic value, amla is becoming more and more commercially important with time. The fruit has the highest vitamin C content (0.9 to 1.3 per cent) of any natural occurring substances in nature and amla juice has 20-25 times more vitamin C than orange juice. Nature has many things to offer us and Amla juice is one amongst the gift that has been

August 2015

bestowed on us. The secret of juice is that, it is incredibly amazing for human health. Amla builds immune system to fight against all kind of viruses like that of Hepatitis, AIDS, Influenza and many others. This fruit is highly valued among indigenous medicines. It is acrid, cooling, refrigerant, diuretic and laxative. Dried fruits have been reported to be useful in hemorrhages, diarrhea, dysentery, anemia and jaundice, dyspepsia and cough. Trifala and Chyavanprash are well known indigenous medicines in Ayurvedic system using amla fruits.

9 KERALA KARSHAKAN e-journal Amla Juice is recommended in all the conditions, where Vitamin C is required including the prevention and treatment of scurvy. The deficiency of Vitamin C may also cause faulty bone and tooth development, gingivitis, bleeding gums, and loosened teeth. Febrile states, chronic illness, and infections. It should also be used in many other dreadful diseases like Diabetes, AIDS, Blood Pressure, Skin problems like psoriasis as it helps the body to fight these illnesses. The demand of antioxidants increases in cases of Stress, environmental pollution, smoking, irregular diet and lifestyle as all these leads to increased production of damaging free radicals and this increases the need for Vit-C.

Amla is most useful in the treatment of ulcers and hyperacidity.

Other benefits · If suffering from skin ailments, drinking regularly Amla juice twice a day, one in the morning and one in the evening (solely or can mix with lemon pepper or any spice). Taking two tsp and mix it warm water and drink it. Drinking it in empty stomach, before food it is better. · Especially if pimples are present on face, should drink it. Skin changes colour drastically after drinking the juice regularly for a week. Clarity of skin improves tremendously.

· Apart from the skin, it is fantastic for graying hair also. It improves the hair quality and diminishes the discoloration of hair and grey hair. · Amla juice is also good for other health problems like eye sight which will be improved if taken daily. · The hidden treasure of the juice is marvelous, it just is so pure and natural without any side affects. People scared of saggy skin, the symbol of old age, must drink Amla juice. This is a perfect remedy for the cause. Instead of going for the cosmetic remedies which carries so much side affects you should opt for this juice. This yields better result than the cosmetics as the juice is natural and when drunk it dissolves with the blood and get mixed with it. Inherently it solves the problem unlike pilling off of skin as cosmetic creams do. If suffering from skin ailments, drinking regularly Amla juice twice a day, one in the morning and one in the evening. One can drink it solely or can mix with lemon pepper or any spice good for juice. This will enhance the taste. Take two tsp and mix it warm water and drink it. You can drink it in empty stomach; it is better before food. Skin changes colour drastically after drinking the juice regularly for a week. Clarity of skin improves tremendously. Apart from the skin, it is fantastic for graying hair also. It improves the hair quality and diminishes the discoloration of hair and grey hair. Amla juice is also good for other health problems like eye sight is improved if taken daily. The hidden treasure of the juice is marvelous, it just is so pure and natural without any side affects. People scared of getting saggy skin the symbol of old age or ageing, must drink Amla juice. This is perfect remedy for the cause. Instead of going for the cosmetic remedies which carries so much side affects one should opt for this juice. This yields better result than the cosmetics as the juice is natural and when drunk it dissolves with the blood and get mixed with it. Inherently it solves the August 2015

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harvest management practices like careful harvesting and handling, using suitable packaging and storing at optimum temperature.

Physical Characteristics The Amla fruits are round, ribbed and pale green. It is divided into six segments through pale liner grooves. The surface of the fruit is shiny and the size varies from small marble to a large plum. It is quite hard with a thin and translucent skin. The raw fruit, due to its high acidic nature and astringent taste, is unacceptable to consumers. The seed pulp ratio varies from 1:15 to 1:22.

Chemical Composition problem unlike pilling off of skin as cosmetic creams do. Murabba (preserve) is prepared from Amla fruits by keeping them in sugar syrup. This is a very popular Amla preparation in India and hundreds of tons are sold every year. The fruits are also used to prepare hair wash and hair oil which are said to be beneficial for growth and appearance of hair. Besides fruits, leaves, bark and even seeds are being used for various purposes. Amla is highly perishable fruit and can be stored for only 2 to 3 days at ambient temperature. Loss of glossiness and spoilage are the major post harvest problems. The storage life of Amla can be extended to a few weeks by following proper post

The Amla fruits are rich in ascorbic acid and tannins. The total sugars content in Amla fruit varies from 7 to 9.6%, reducing sugars from 1.04 to 4.09% and non-reducing sugars from 3.05 to 7.23% among the various varieties (Table 1). Amla is particularly rich in vitamin C. The pulp of fresh fruit contains 200-900 mg of vitamin C.

Nutritive Value Amla fruit is highly nutritive with a great medicinal value and the richest source of vitamin C which varies from 500-1500 mg of ascorbic acid per 100 g of pulp which is much more than the vitamin C content of guava, citrus and tomato fruits. The fruit juice contains nearly 20 times as much vitamin C as in orange juice. Its other constituents are phenols and tannins containing gallic acid, elegiac acid and glucose which prevent oxidation of vitamin C.

Table 1.Chemical composition of fresh amla fruits Character pH TSS Acidity Ascorbic acid Reducing sugar Non Reducing- sugar Total sugar Pectin Tannins Protien Moisture

Unit o

Brix % mg/100g % % % As % Ca pectate As % gallotomic acid % %

Composition 2.50 14.00 2.24 571.6 2.37 0.74 3.11 0.54 0.55 0.88 84.36

Reference: Goyal, R.K., R.T. Patil, A.R.P. Kingsly, W. Himanshu and K. Pradeep, 2008. Status of post harvest technology of Amla in India-A review. Am. J. Food Technol., 3: 13-23.

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Maturity Change in seed color from creamy white to brown is an indication of fruit maturity. However, Amla fruits for fresh consumption and processing into Murabbas are usually harvested at less mature stage. Fully developed fruits with pale green shiny surface are generally harvested. Delay in harvesting results in heavy dropping of fruits. The fully mature and over mature fruits become brownish and lose shininess

Harvesting Picking of individual/bunches of fruits is followed as the harvesting method. The method of harvesting is generally by hand picking of individual fruits by bending the smaller twigs. Individual fruits should be plucked by climbing on the tree with the help of pegged bamboo or ladder. The fruits are collected in plastic crates or bags and brought to the ground. Fruit can also be harvested by using bamboo poles attached with hooks. Some times fruits are harvested by shaking of twigs. Since mature fruits are hard and do not fall at gentle touch, vigorous shaking is required which results in damaged fruits since they are dropped on the ground with force.Harvesting should be done in the cool hours of the day to avoid the effect of high temperature. The harvested fruits should be placed carefully in the clean containers preferably plastic

crates to avoid mechanical injuries and for easy handling. Crates should be kept under shade to avoid direct exposure to sunlight.

Packing Amla fruits are normally packed in bamboo baskets or gunny bags. Wooden crates of 20-25 kg capacity with polyethylene as liners are better. Pigeon pea baskets of 40-50 kg capacity with news paper liner can also be used. However, all these packing methods may lead to mechanical damage during transportation causing severe losses. Ventilated CFB cartons are recommended for transportation to minimize the post harvest losses.

Storage Amla fruits are highly perishable in nature and hence storage in atmospheric conditions after harvesting is very limited and transport of Amla fruits over long distances. In order to have good income from Amla, it must be sold immediately in the market. Post harvest treatments with calcium nitrate has been reported to enhance the shelf life of Amla fruits as indicated by less PLW loss, increase in TSS and ascorbic acid content. Calcium nitrate dips of 1 % concentration for 30 minutes is found to be most effective post harvest treatment to increase the shelf life of Amla.

Murabba (preserve) is prepared from Amla fruits by keeping them in sugar syrup. This is a very popular Amla preparation in India and hundreds of tons are sold every year. August 2015

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Cold storage

impart energy to heart, brain and liver stop diarrhea Amla fruits are rarely stored owing to their and useful as remedy for giddiness. high perisability. However, storage of Amla fruits is 2. Amla Pulp required to extend their availability and partially For extraction of Amla pulp the fruits are control market gluts. The storage life depends on blanched in boiling water for about 10 min to the stage of maturity at harvest. The fruits keep well separate the segments from stone. Equal quantity in cold storage at 0-2°C and 85-90% RH for 7 to 8 of water is added to the segments and pulped using days. pulper. The pulp is heated to 75°C and cooled to room temperature. Potassium metabisulphite (2 g Processed Products 1 Amla has been in use for pickle and preserve kgG of pulp) is mixed thoroughly and the pulp is since ages in India and the methods employed were filled in clean sterilized bottles and sealed. 3. Amla Jam based on traditional knowledge. Amla also has been Jam is prepared by mixing appropriate an important ingredient of Chavanprash, an Ayurvedic health tonic. The methods used in olden quantity of sugar with Amla pulp and boiling till the days were unhygienic in nature, nutrient losses jam sets and addition chemical preservative were higher and time consuming and shelf life was potassium metabisulphite, colour and flavour if also used to be less and the quality was not up to required followed by filling in to pre-sterilized glass the mark. Though Amla fruits are highly nutritive jars, natural cooling, labeling and storage. General with lot of medicinal benefits but, fruits are highly process of jam making consists ofSelection of good quality fruits, washing in perishable in nature. Due to astringent nature of water for cleaning dust, soil etc., Boiling in water, fruits, consumers don’t like to eat raw fruit. Therefore Amla fruits has to be converted in to Separation of segments, making Amla pulp by products which are not only nutritionally rich but blending, mixing with sugar equivalent to the pulp also have good taste and acceptable among the quantity, boiling till the mixtures set in to jam with the addition of permitted colour and flavour consumers. followed by filling in to glass jars/PET bottles. 1. Amla Preserve/ Murabba 4. Amla Beverage/Squash Murabba (preserve) is prepared from Amla Amla beverage is very much beneficial to fruits by keeping them in sugar syrup. This is a very health compared to artificially flavoured synthetic popular Amla preparation in the country and hundreds of tons are sold every year. Murabbas beverages available in the market. Fruit beverages are rich in sugars and calcium and acclaimed to will help the body to resist many diseases and hence beneficial to human beings. Amla fruit has the highest vitamin C content (0.9 to 1.3 per cent) of any natural occurring substances in nature and Amla juice has 20-25 times more vitamin C than orange juice. Nature has many things to offer us. Amla juice is one amongst the gift that has been bestowed on us. The secret of juice is incredibly amazing when it comes to health.

How to prepare 1. Selection of Fruits: Fully mature/ripe big sized fruits. 2. Preparation of Fruits: Wash, Blanch in Boiling water for 5 minutes, separate the segments, and crush in pulper. If the fruits are not juicy and hard, then water con be added at 5.0%. 3. Note down the weight of the thick mass 4. Prepare sugar syrup in the proportion of 1:3 (Pulp: Syrup) August 2015

13 KERALA KARSHAKAN e-journal -For preparing the syrup for 100 kg pulpWeigh 225 kg of sugar, add 75.00 kg of Water and heat till it comes to boiling and add citric acid of about 1000 gm. when the syrup starts to boil. -Take out the syrup from boiling and allow it to cool to room temperature -Once the syrup is cool, slowly mix to the pulp with thorough mixing to avoid clot formation. 5. Add Cardamom Extract at the rate of 10 gm for 10 kg Product 6. Add KMS at the rate of 500 ppm. 7. Check TSS and acidity 8. Raise the acidity to 1.1% by adding required quantity of Citric acid. 9. Fill in to clean and sterile pet bottles/glass bottles (750-1000ml) 10. Seal air tight 11. Lable and store Shelf life of the product RT shelf life: 6 months LT (4+1 OC): 12 months Use of the Product The beverage needs to be diluted in the proportion of 1:3 at the time of serving with chilled water. 5. Amla Candy Normally the candy is prepared from lye peeled fruits of Amla which show decreased ascorbic acid than blanched fruits. General process of candy making consists ofSelection of good quality fruits, washing in water for cleaning dust, soil etc., Boiling in water, Separation of segments, Putting in concentrate sugar solution and heating, further putting in syrup with increased TSS, Removal of segments from sugar syrup, drying and packing in airtight containers. 6. Amla Shred Among 4 different methods to dry Amla such as osmo-air drying, direct sun drying, indirect solar drying and oven drying, osmo-air drying method is best for the drying. of Amla fruits, resulting in better retention of nutrition, such as ascorbic acid and sugars. The level of anti-nutrition, such as tannins will be also lower in osmo-air dried

Amla, because of the leaching and the browning problems will be minimal. 6. Amla Powder: The pricked Amla fruits are blanched for 5 min in 5% boiling salt solution containing 0.15% NaHCO3 and 0.10% MgO. The blanched Amla fruits were suliphited for 30 min in 0.5% KMS. The treated fruit are sliced manually with knife. For the dehydration of Amla slices, the mechanical dryer,solar and cabinet dryers can be used. But the mechanically dried slices contained higher in vitamin C content and were organoleptically superior than slices dried under solar and cabinet dryer. 7. Osmotic Dehydration Amla fruits are not consumed freely in fresh form due to its astringent taste and high acid content. But, osmotically dehydrated Amla segments are less acidic and astringent and good in taste. It involves dehydration of Amla segments in two stages. The first phase is the removal of water using concentrate sugar syrup as an osmotic agent. The second phase is dehydration of osmosed slices in hot air drie rto a final moisture content of 12-13%.

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HERBS NATURAL

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Ajoy Saha

Madhunashini The sugar Killer Ajoy Saha1* P. Manivel2 B. B. Basak3 Gymnema sylvestre commonly named as “madhunashini” in Sanskrit belonging to Asclepiadaceae or the “milk weed” family is a slow growing, perennial medicinal woody climber found in central and peninsular India, tropical Africa and Australia. The word Gymnema is derived from the Greek words “gymnos” means “naked” and “nçma” means “thread” and the word sylvestre means “of the forest” in Latin. It is also commonly called as “miracle fruit” despite of the part mainly used being

the leaf. The genus Gymnema comprises 40 species distributed from Western Africa to Australia. Sushruta describes Gymnema sylvestre as the “destroyer of sugar” or “gurmar” in Hindi because chewing the leaves will abolish the taste of sweetness and has been under the use to treat ‘madhumeha’ or ‘honey urine’ an early term for glucosuria since 2,000 years. It has numerous other vernacular names such as Merasingi (Hindi), Kavali (Marathi), Mardashingi (Gujrathi), Gudmari (Oriya), Podapatri (Telugu), Adigam (Tamil), Cherukurinja, Sannagerasehambu (Kannada) and Chakkarakolli (Malayalam).

Gymnema is also known as ‘destroyer of sugar’ and has been use to treat ‘madhumeha’ since 2,000 years August 2015

15 KERALA KARSHAKAN e-journal Madhunashini is propagated through seeds and stem cuttings. Seeds are reported to have short viability (90 days). They are sown in flat or raised beds from November to January. The plant starts germinating within 15 days. Three-month-old seedlings are transplanted in containers or into the field. In case of cuttings, matured pencil-thick stems with four to five nodes are selected. The soil used should have a higher proportion of coarse sand. Sprouting starts within 15 days and root initiation, after 50 days. The parts of the plant that are used are its leaves for fever and diabetes and seeds and root bark for cough. The major bioactive compound of Madhunashini is a group of oleananetype triterpenoid saponin known as “gymnemic acids”. Besides this, other plant constituents are flavones, anthraquinones, hentriacontane, pentatriacontane, chlorophylls a and b, phytin, resins, dquercitol, tartaric acid, formic acid, butyric acid, lupeol, jamyrin related glycosides and stigmasterol. The plant extract also tests positive for alkaloids. Among these bioactive compounds of Madhunashini, gymnemic acids have anti-diabetic (type II diabetes), anti-saccharine and anti-inflamatory activities. Gymnemic acid molecules fill the receptor location in the absorptive external layers of the intestine thereby preventing the sugar molecules absorption by the intestine, which results in low blood sugar level. Other uses included as a remedy for rheumatism, cough, ulcer, jaundice, dyspepsia, constipation, eyes pain and in snakebite. It also acts as feeding deterrents to caterpillar, prevent dental caries caused by Streptococcus mutans and in skin cosmetics. A recent study also revealed that polysaccharides from G. sylvestre

leaves extract also show immunological and antitumor activities. Madhunashini is a famous ayurvedic drug available in different brand in India like Asnadivati (Ayurvedrasshala, Pune), Glymine tab (Kerala Ayurveda Ltd.), Amree capsule (Aimpl Ltd), Diabecon tab. (Himalaya) and world like Body Slatto Tea®, Gymnema®, Gymnema Diet®, Sugar Off ®, Glucoset TM , Cinndrome X TM and Pilisoft TM in markets of Japan, Germany and USA as health foods and cosmetics. Since each part of Madhunashini has some medicinal property, it is very much commercially

exploitable. Medicinal value of this herb has become a matter of great significance particularly its anti-diabetic action which is reported by several researchers but the mechanism of action is not yet clearly understood. Furthermore, in future study, the isolated principles from Madhunashini needs to be evaluated in scientific manner using various innovative experimental models and clinical trials to understand its mechanism of action, in search of other active constituents, so that its other therapeutic uses can be widely explored. With so much to offer to the scientific world of medicine, the plant Gymnematruly acts as an incredible source. 1

Polysaccharides from G. sylvestre leaves extract also shows immunological and anti-tumor activities

Scientist (Agricultural Chemistry), DMAPR, Anand and working on quality aspect of medicinal plants. Email: [email protected] 2 Principal Scientist (Plant Breeding), Directorate of Medicinal and Aromatic Plants Research (DMAPR), Boriavi-387310, Anand, Gujarat, India and working on improvement of medicinal plant through conventional and molecular breeding. Email:[email protected] 3 Scientist (Soil Science and Agricultural Chemistry), DMAPR, Anand and working on cultivation aspect of medicinal plants. Email:[email protected] * Correspondence to: Ajoy Saha, Directorate of Medicinal and Aromatic Plants Research (DMAPR), Boriavi-387310, Anand, Gujarat. E-mail: [email protected]; Tel.: 91-2692-271605/606 Extn. 226 (O)

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GARDENER’S CHOICE

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KERALAKARSHAKAN KARSHAKAN -journal -journal KERALA

Shivakumar1, Kavya shree, M.C1., Ragavendra Naik2, Ketana G.B2 1. Assistant Prof., Zonal Agricultural and Horticultural Research Station, Brahmavar 2. Assistant Horticulture officer

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Marigold gained popularity amongst gardeners and flower dealers on account of its easy culture and wide adaptability. • Its habit of – free flowering, – short duration to produce marketable flowers, – wide spectrum of attractive odour, shape, size and good keeping quality • In India, – it is one of the most commonly grown flower and – extensively used on religious and social functions Marigold flowers are sold in the market as loose or after making into garlands Other than cut-flowers, marigold especially is used (1) for beautification and also in landscape plans (2) It is highly suitable as a bedding plant, in an herbaceous border. (3) Is ideal for newly planted shrubberies to provide colour and fill the spaces.


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(4) French marigold is most ideal for rockery, edging, hanging baskets and window boxes. (5) Both leaves and flowers are equally important from medicinal point of view – Leaf paste is used externally against ‘boils’ (hard inflamed tumor) and – Carbuncles (inflamed ulcer) – Flower extract is considered as blood purifier – cures bleeding piles and is also a good remedy for eye diseases and ulcers • (6) The essential oil present use in the perfume industry. • (7) Rich in carotene pigments -Xanthophylls are the major carotenoid – Lutein accounts for 80 – 90% of total Xanthophylls content. – Used for poultry feed to intensify the yellow colour of the egg yolk and broiler skin as well as flesh – and used for colouring food stuffs

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In India, the extraction of carotenoid - Kerala, Karnataka and Andra Pradesh, primarily in Cochin, Hyderabad and Bangalore and it is being exported to Mexico regularly. The oil has a pronounced odour and acts as a repellent to flies. It is also grown to reduce nematodes in many vegetables, fruits and ornamental plants.

Origin and History • • • • • •

Native of Central and South America, especially ‘Mexico’. It spread to different parts of the world during early part of the 16th century. The name ‘Tagetes’ was given after ‘Tages’, a demigod, known for his beauty. The marigold was at first regarded with distrust due to its strong disagreeable smell and it was considered as a poisonous plant. Thus most of the persons chose to admire its beauty from a distance and only a few cared to handle it. Marigold is also known as ‘friendship flower’ in the United States

Distribution •

African marigold was first introduced into ‘Spain’ early in the 16th century and became popular in Southern Europe under the name, ‘Rose of the Indies’.


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This plant was reintroduced into Europe in 1535 under the name, ‘Flos Africonus’ by Emperor Charles V. It was correctly named as Plantas tagetes indica in Fuch’s Herbal of 1547 (Genders, 1971). Another well known type of marigold i.e., French marigold (Tagetes patula) followed a similar route from Mexico to that of African type. Bailey (1963) mentioned that T. erecta was put into cultivation in 1596 and T. patula in 1573 in Europe.

Species of marigold There are about 33 species Tagetes erecta (African marigold) • The plant is hardy, annual, about 90cm tall, erect and branched. • Leaves are pinnately divided and leaflets are lanceolate and serrated. • Flowers are single to fully double and large sized of globular heads. • The florets are either two lipped or quilled. • Flower colour varies from lemon yellow, yellow, golden yellow or orange. • Self incompatible and cross pollinated • The ratio of CP to SP is 35:65 Tagetes patula (French marigold) • A hardy annual about 30cm tall, forming a bushy plant.


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Foliage is dark green, reddish stem. Leaves are pinnately divided and leaflet are linear lanceolate and serrated. Flowers are small either single or double born on proportionately long peduncle. The flower colours vary from yellowmahogany-red. Self incompatible and cross pollinated The ratio of CP to SP is 70:30

Tagetes tenuifolia (syn. T. signata) • It is an annual with a branching habit. • leaves are pinnately divided into 12, oblong, linear, sharply serrated • Flowers have 5 rays, yellow, roundish and obovate. • T. signata cv Pumula is very dwarf, bushy and grows 50) Ø Low Methoxyl pectin (DM