A field experiment comprising of twenty six germplasm of fenugreek (Trigonella spp.) along with two standard checks Pant Ragini and Pusa Early Bunching was carried out. The analysis of variance revealed highly significant differences among all the genotypes for all traits. High genotypic and phenotypic coefficient variation were observed for characters, namely no. of primary branches per plant, number of leaves at 30, 45 and 60 DAS, green leaf yield per plant(g),green leaf yield q/ha .The GCV values were highest for number of primary branches per plant (21.41%) and number of leaves per plant at 30, 45 and 60 DAS (20.38%, 19.31% and 20.37%), 1000 seed weight (18.85%).The PCV values were maximum for number of leaves per plant at 30 DAS (25.71%).The genetic advance recorded highest in green leaf yield q/ha (33.93) followed by green leaf yield per plant (21.20). Highest percent of heritability were shown by 1000 seed weight (99.12%) followed by number of primary branches per plant (97.18%).Green leaf yield per plant (g) and green leaf yield q/ha showed high heritability and high genetic advance.

Thirty three chilli germplasm were evaluated in a randomized block design with two replication to estimate genetic variability, heritability and genetic advance of twelve quantitative and four qualitative traits. The overall values of GCV lower than the PCV for all the traits. High magnitude of PCV and GCV were recorded for carotene content and followed by red pod yield/plant, dry pod yield/plant and capsaicin. High values of GCV are an indication of high genetic variability among the germplasm. The heritability estimates in broad sense were found to be high for all the characters except number of secondary branches per plant, capsaicin, days to first flowering, pod girth and thousand seed weight. High heritability estimates indicated the presence of large number of fixable additive factors and hence these traits can be improved by selection. The traits like carotene content, red pod yield per plant, dry pod yield per plant and mean pod weight with high phenotypic coefficient of variation, genotypic coefficient of variation, heritability and genetic advance as percent of mean, indicating that these characters are under additive gene effects and more reliable for effective selection.

A field study was conducted to know the effect of micronutrients on post harvest quality and shelf life of sapota cv. Kalipatti. Zinc and iron sulphates are used for soil and foliar application, boron for soil application sodium tetraborate (Jai bore) and for the foliar application solubor were used. The results indicated that the foliar application T10 -RDF + 0.5% ZnSO4 + 0.5% FeSO4 + 0.3% B per tree (i.e. in two times as foliar i.e. 1st at 50 per cent flowering and another at fruits at pea size) was gave physiological loss in weight of fruits 7.05% at three days after harvest and 1.35% at six after harvest over three days after harvest without effecting quality attributes, with promoted shelf life (12 days) with maximum per cent (23.25%) of total and minimum per cent (8.57%) of non-reducing sugars was promoted shelf life.

A field experiment was conducted during Rabi season of 2012-13 and 2013-14 at Horticulture Farm, RCA, Udaipur, involving the assessment of quantitative losses due to insect pests of cabbage. The cabbage variety Golden Acre was sown in 26 plots with each plot measuring 3.6 x 3.6 m2. One set of plots was kept protected from insect infestation by regular application of recommended pesticides and the other set was exposed to natural infestation throughout the crop growth. The insect-pests infestation caused 21.76 and 20.15 per cent reduction in plant height of cabbage during rabi 2012-13 and 2013-14, respectively. The insect-pests infestation also affected the weight of cabbage head per plant with a mean loss of 25.17 and 23.73 per cent during rabi 2012-13 and 2013-14, respectively. On the basis of difference obtained in net yield between protected and unprotected plots, the avoidable quantitative loss was estimated as 32.67 per cent during 2012 and 29.33 per cent during 2013.

Supplementation of noodles with Spirulina platensis powder was done at 2, 4, 6 and 8% levels to improve its nutritional quality. Developed enriched noodles were found organoleptically acceptable by the panelists up to 6% level. With regard to nutritional quality, among the fortified noodles, 6% Spirulina supplemented noodles yielded higher contents of protein (15.60%), fat (9.82%), crude fibre (3.29%), ash (1.87%), carbohydrate (69.42%) and energy (428.46 kcal/100g). Fatty acid profile of 6% Spirulina enriched noodles were found superior than the other supplemented noodles. These were as palmitic, oleic, α-linolenic and γ-linolenic acid 42.00, 17.44, 1.05 and 2.10% of total fatty acids, respectively. Total and available minerals were also found higher in 6% Spirulina supplemented noodles i.e82.10, 378.49, 139.40, 6.69 and 2.32 mg/100g of calcium, phosphorus, magnesium, iron and zinc, respectively, whereas, in vitro availability of iron, calcium and zinc were found as 51.33, 54.00 and 59.79%, respectively.