#CAJU FRUIT FULL#

Besides improving the soil and crop characteristics, many authors have reported other valuable applications of BGS. Because of their nutrient content, BGS based farming technologies are becoming an important aspect of biogas dissemination programs which can replace energy intensive chemical fertilizers, improve crop yield as well as soil quality and fertility on a sustainable basis.īGS can be applied directly in liquid or dried forms, as basal and top plant dressings, to enhance crop yield and soil fertility ( Garg et al., 2005 Feng et al., 2011 Stumpe et al., 2012). BGS are often too dilute but contain relatively high percentage of readily available nutrients, growth hormones and enzymes ( Hamelin et al., 2011).

After the anaerobic digestion process is complete, a large amount of residual biogas slurry (BGS) is obtained, whose management and disposal is a major problem and needs to be judiciously addressed ( Liu et al., 2009 Hamelin et al., 2011). Besides cow dung (CD), the traditional raw material, different kinds of agricultural products, viz., leaf litter, seed cakes, grasses, straw, husk, aquatic plants, biomass residues, etc., alone or in combination with CD, have also been evaluated for their potential to produce biogas ( Gupta et al., 2011 Chaikitkaew et al., 2015 Chanakya et al., 2015 Cotana et al., 2015). Over the past few years, biogas has become an attractive renewable energy source in many nations across the globe ( Chandra et al., 2011 Gupta et al., 2012 Barik and Murugan, 2015). sajor-caju by resourceful utilization of BGS.

The study provided a simple, cost effective approach to improve the yield and nutritional quality of L. FTIR studies showed significant degradation of celluloses (22.2-32.4%), hemicelluloses (14.1-23.1%) and lignin (27.4-39.23%) in the spent, along with an increase in nutrition content. HPLC confirmed the absence of any saponin residues (characteristic toxins of mahua cake) in fruit bodies and mushroom spent. PCA of amino acids revealed that, PC1 and PC2 represented 74% of total variation in the data set. Moisture (%), lignin (%), celluloses (%), and C/N ratio were closely correlated in comparison to Fe, N, and saponins.

PC1 and PC2 represented 90% of total variation in the observed variables. Principle component analysis (PCA) was performed to see the pattern of correlation within a set of observed variables and how these different variables varied in different treatments. Significant increase ( p ≤ 0.05) in protein content (29.6-38.9%), sugars (29.1-32.3%) and minerals (N, P, K, Fe, Zn) was observed in the fruit bodies. Supplementation with 20% BGS gave a maximum yield of 1155 gkg -1 fruit bodies, furnishing an increase of 95.1% over WS control. Residual biogas slurries (BGS) of detoxified mahua cake and cow dung were used as supplements to enhance the yield and nutritional quality of Lentinus sajor-caju on wheat straw (WS).

6Department of Botany, Sri Pratap College, Srinagar, India.

5Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia.

4Biology Department, College of Science and Humanities, Prince Sattam Bin Abdulaziz University, Al Kharj, Saudi Arabia.

Harisingh Gour University Central University, Sagar, India

3Metagenomics and Secretomics Research Laboratory, Department of Botany, Dr.

2Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi, India.

Stephen’s College, Delhi University, Delhi, India The caju tree ('cajueiro') has this interestung feature that sometimes branches go down to the ground and start new trees - and that can go on forever if there is no barrier.Aditi Gupta 1,2 Satyawati Sharma 2 Ashwani Kumar 3* Pravej Alam 4 Parvaiz Ahmad 5,6 nowadays some contemporary Brazilian chefs use cajuína in some dishes. it is something to try if in that area as it is not widely available in the rest of Brazil. Other than the juice, there is a drink called 'cajuína'.

#CAJU FRUIT FULL#

being there in season (Sept-Nov, which is also dry period) is great we have stayed in 'pousadas' full of caju trees and were treated to delicious, incredibly fresh caju as part of breakfast, in some states in NE Brazil one can find a lot of caju trees. 'fresh caju' often has what we call 'cica' - something like 'being adstringent',īut when it is 'right', it is great. outside NE Brazil, it is more common as a juice, ice cream flavor - or in caipirinhas. 'caju' can be a tricky fruit to eat raw, but when it is 'right' it can be delicious.

Caju fruit