International Research Journal of Pure and Applied Chemistry 2020-11-24T15:43:47+00:00 International Research Journal of Pure and Applied Chemistry Open Journal Systems <p style="text-align: justify;"><strong>International Research Journal of Pure and Applied Chemistry (ISSN: 2231-3443)</strong> aims to publish original research articles, review articles and short communications in all aspects&nbsp; of pure and applied chemistry including analytical chemistry, biochemistry, medicinal chemistry, molecular biology and genetics, inorganic chemistry, organometallic chemistry, materials chemistry, chemistry of solids, liquids, polymers and interfaces between different phases, neurochemistry, nuclear chemistry, modern transmutation, organic chemistry, physical chemistry, phytochemistry, polymer chemistry, supramolecular and macromolecular chemistry, chemical thermodynamics, chemical kinetics, electrochemistry, statistical mechanics, spectroscopy, astrochemistry and cosmochemistry, quantum chemistry and theoretical chemistry, sonochemistry, agrochemistry, atmospheric chemistry, chemical engineering, chemical biology, chemo-informatics, electrochemistry, femtochemistry, geochemistry, green chemistry, histochemistry, immunochemistry, marine chemistry,&nbsp; mechanochemistry, nanotechnology, natural product chemistry, oenology, petrochemistry, pharmacology, photochemistry, radiochemistry, synthetic chemistry, kinetics and mechanisms of chemical reactions, thermochemistry, chemistry in industry and interactions between chemistry and environment.&nbsp;This is a quality controlled, peer-reviewed, open access INTERNATIONAL journal.</p> Correlation and Path Analysis Study in Chilli (Capsicum annuum L.) Genotypes 2020-11-24T15:43:47+00:00 Jogdhande Srinivas K. Ravinder Reddy P. Saidaiah K. Anitha S. R. Pandravada M. Balram <p>The present investigation on study of Correlation and path analysis study in chilli (<em>Capsicum annuum</em> L.) genotypes was carried out during during <em>rabi crop are that sown in winter season</em>, in the year 2016-17. The study was under taken on 30 genotypes of chilli using randomized block design (RBD) with three replication. The result on phenotypic and genotypic correlation coefficient revealed that fresh fruit yield per plant was significantly and positively correlated with total number of fruits per plant, fruit diameter, fruit pedicel length, fresh fruit weight, dry fruit weight, seed content, ascorbic acid content, oleoresin content, capsanthin content and capsaicin content. However anthracnose resistance, number of primary branches per plant, number of flowers per axil and fruit length showed significantly and negatively correlated with Fresh fruit yield per plant. The path coefficient analysis different yield and yield contributing traits on fruit diameter, length of fruit, fruits per plant and fresh weight of fruit exhibited positive direct effects on Fresh fruit yield per plant these characters play a major role in recombination breeding and suggested that direct selection based on these traits will be rewarded for crop improvement of chilli.</p> 2020-11-19T00:00:00+00:00 ##submission.copyrightStatement## Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine 2020-11-21T10:48:27+00:00 S. K. Anil Praveen Gidagiri R. Hamsa Praveen Jholgikar <p>The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (<em>Artocarpus heterophllyus </em>L<em>.</em>) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments <em>viz </em>T<sub>1</sub> –20 g of yeast for 100 Kg of <em>must</em>+24 hrs aerobic and 7 days anaerobic fermentation, T<sub>2</sub>-30 g of yeast for 100 Kg of <em>must</em>+24 hrs aerobic and 7 days anaerobic fermentation, T<sub>3</sub>–20 g of yeast for 100 Kg of <em>must</em>+24 hrs aerobic and 14 days anaerobic fermentation, T<sub>4</sub> –30 g of yeast for 100 Kg of <em>must</em>+24 hrs aerobic and 14 days anaerobic fermentation, T<sub>5</sub> –20 g of yeast for 100 Kg of <em>must</em>+48 hrs aerobic and 7 days anaerobic fermentation, T<sub>6</sub> –30 g of yeast for 100 Kg of <em>must</em>+48 hrs aerobic and 7 days anaerobic fermentation, T<sub>7</sub> –20 g of yeast for 100 Kg of <em>must</em>+48 hrs aerobic and 14 days anaerobic fermentation and T<sub>8</sub> –30 g of yeast for 100 Kg of <em>must</em>+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T<sub>1</sub> (10.47) and T<sub>4</sub> (10.47) in cold condition and in ambient condition T<sub>1</sub> (10.43) followed by T<sub>2</sub> (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T<sub>8</sub> (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.</p> 2020-11-21T00:00:00+00:00 ##submission.copyrightStatement##