DNA polymorphism in Cab locus of tomato induced by tissue culture

Plants were regenerated from callus induced from leaf disc explants of a tomato F, hybrid heterozygous for three marker loci (a), without anthocyanin (aw), and hairless (hl). Regenerants were studied for somaclonal variation at the phenotypic level by scoring for variation in the marker loci, and at the DNA level by probing geomic DNA blots with a chlorophyll a/b binding protein (Cab-3C) cDNA sequence. While no variation was observed at the phenotypic level in over 950 somaclones studied, DNA polymorphism for the Cab locus could be detected in two out of 17 somaclones tested. Tissue culture induced variation at the phenotypic level for specific loci is very low (less than 0.001 for a, awor hl) but DNA sequence changes are induced at much greater frequency (- 0.1 for a multicopy gene family such as Cab).

Studies on the utilization of selected species of Sharks

This thesis Entitled Studies on the Utilization of selected Species of sharks. The present study is the result of work carried out for 5 years, during the period from April, 1983 to March 1988. The materials were collected from the catches of the Government of India vessels, operated along the south west coast of India and landed in the Integrated Fisheries Project, Cochin—16. The sharks were caught by different types of gears such as bottom trawls, pelagic trawls, long line etc. A number of species of sharks were landed during this period and three species were selected for the present study namely Scoliodon palasorra (bleeker 1853, grey Shark), Carcharhinus limbatus (valenciennes 1839,black tip shark ) and centrophorus granulosus (bloch and schneider 1801 ,spiny shark). During this study period the quantity of shark utilized was 12,55,942 kg out of which 9.71% used for the production of Dressed shark; 36.21% for the production of Fillets; 49.09% converted into Dried shark and 4.99% was domesticallyy marketed as whole form. Besides this 526 kg of dried shark fin and 289.25 kg of shark fin rays were produced.The effect of Smoking of shark fillets and minced meat at different temperature were also studied during this period. Canning of cooked shark meat, smoked fillets and fish balls were carried out in media like brine, vegetable oil, tomato sauce etc. The quality of smoked fillets in vegetable oil was found superior to other canned products from shark meat.During this study an attempt was also made to evaluate the commercial processing of shark resources and found feasible.

Studies On Canning Of Oyster

The study was undertaken with the aim to study the variation of different components in the drip/liquid and meat sampled at different stages of processing. The fresiand the frozen oyster meat were canned in Tin and in Aluminium cans. Various media like brine, oil, tomato sauce and wine were used. Observations were made physically and chemically for the drip/liquids and the meat at different stages of processing. The chemical analysis were made for certain nutritional and mineral components