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The field survey conducted in Rajasthan, India, unveiled the widespread occurrence of Fusarium wilt in cumin fields that have been continuously cultivated for approximately 4 to 5 years. The incidence of this disease exceeded 30%, affecting cumin plants at all stages of growth, with severe symptoms ultimately resulting in the complete mortality of the plants. In laboratory studies, a bacterial isolate known as Bacillus licheniformis (CSR-D4) exhibited remarkable in vitro effectiveness, significantly inhibiting Fusarium oxysporum f.sp. cumnini (FOC) mycelial growth by an impressive 79.85%. In controlled pot experiments, cumin plants treated with B. licheniformis (CSR-D4) displayed milder symptoms than untreated plants, demonstrating a notably higher tolerance level, with only a 15% disease incidence as opposed to 90% in untreated plants. Further analysis of defense enzymes revealed elevated chlorophyll, carotenoid, peroxidase activity levels, and proline content in cumin plants treated with B. licheniformis (CSR-D4). Field assessments confirmed the efficacy of this bacterial isolate, as it successfully suppressed wilt incidence by 60%, significantly increased crop yield by 71.16%, and promoted root and shoot growth. Notably, applying B. licheniformis (CSR-D4) did not negatively impact beneficial microorganisms, and no adverse phytotoxic symptoms were observed. This study underscores the considerable potential of B. licheniformis (CSR-D4) in managing Fusarium wilt, offering an environmentally friendly and highly effective solution to enhance the health and productivity of pea plants. [ABSTRACT FROM AUTHOR]

The present study was based on secondary price information. The study period from January, 2011 to December 2021 was chosen to analyse the price behaviour of major seed spice markets in Rajasthan. The data was analysed using the Augmented Dickey Fuller (ADF) test and Vector Error Correction Model to accomplish the objectives of the study. ADF test results showed that price data for coriander, cumin cumin, fenugreek, and fennel were non-stationary at the level and stationary at the first difference level. Values of trace and maximum Eigen of Johansen multiple co-integration tests revealed three cointegration equations in cumin and coriander crops, but only one co-integration equation in fennel prices. Prices of coriander, cumin, and fennel in selected KUMS (Krishi Upaj Mandi Samiti) were primarily influenced by the one-month and two-month lag prices of respective markets in the long run. The prices of coriander, cumin and fennel demonstrated one-way co-integration in KUMS, Merta City→KUMS, Jodhpur and Ramganj Mandi→Baran while combination of Baran→Kota, Ramganj Mandi→Kota and Merta City→Niwai showed bi-directional co-integration. Fenugreek prices in selected KUMS did not move in tandem over a long period of time. We find that the prices of coriander, cumin and fennel in Rajasthan's selected markets moved in lockstep over time and were influenced by one month or two months lag price of other respective markets. [ABSTRACT FROM AUTHOR]

Cumin (Cuminum cyminum L.) is an annual plant of the family Apiaceae and the genus Cuminum has a single species Cyminum, native from the east Mediterranean to east India. In India, Gujarat and Rajasthan are the major producing states. After black pepper, cumin is the second most popular spice in the world. The present research work was carried out to study the nutritional quality parameters, oil profiling and element composition of fifteen cumin genotypes. The results showed that the moisture content was found to vary from 6.22 to 8.15 %. The carbohydrate content was higher in Kushalpura-1 (46.14 %), while the crude protein was highest in Indawar followed by GC-2 and Merta-2. Total protein content was highest in Lampolai (18.24 %) and lowest in GC-2 (11.36 %). In Lamba Jatan, highest content of non-reducing sugars (8.35 %) and total soluble sugars (9.11 %) were observed. Reducing sugars was detected in the range of 0.72 - 1.53 %. Highest amount of total free amino acids and crude fiber were found in Gawardi and Kushalpura-1, respectively. The total oil (20.27 %) and volatile oil (3.99 %) content were highest in GC-4. The petroselinic acid and linoleic acid were observed as primary fatty acids in all tested genotypes. However, Lampolai, Merta-1, GC-2 and GC-4 were good sources of both fatty acids among all the genotypes. The elemental analysis showed that the GC-2 has a high overall amount of macronutrients, while micronutrients was highest in Piplon-5. [ABSTRACT FROM AUTHOR]

Genetic diversity was studied in fifty-four genotypes of cumin, Cuminum cyminum L. at "Agricultural Research Station, Mandor, Jodhpur" during rabi season 2017-18. The mean squares were found significantly different for all the characters under study, depicting the variability among the study materials. The high magnitude of phenotypic coefficient of variance (PCV) and genotypic coefficient of variance (GCV) for seed yield, primary branches per plant and number of umbels per plant depicted the presence of vast amount of variation for the character along with high heritability (68-97%) combined with higher genetic advances as percentage of means for seed yield. The highest intra-cluster distance was recorded in cluster VI (11.8) along with cluster VII (11.33) and cluster VIII (8.29) depicting large genetic variability among the genotypes of these three clusters. The highest inter-cluster distance was reported among cluster III and VIII (51.97) followed by cluster III and VII (40.07) and cluster IV and cluster VIII (34.77), suggesting wide range of diversity between genotypes of the clusters. Amongst the characters, seed yield contributed the highest towards genetic divergence (47.80%) followed by number of umbels plant-1 (25.65%), branches per plant (8.60%) and 1000 seed weight (6.64%). [ABSTRACT FROM AUTHOR]

The aroma of cumin (Cuminum cyminumL) is due to the presence of aromatic volatile compounds. The flavor of cumin is judged by its volatile oil content. Cumin seeds of variety RZ-209 and GC-4 collected from western Rajasthan were used for screening of essential oil chemical constituents. The volatile oil content of RZ-209 and GC-4 was 4.0 % and 4.33 % respectively. Cuminaldehyde was found as major constituents in cumin essential oil. The GC-MS scan result reveals that RZ-209 variety contains slightly more cuminaldehyde (40.31 %) than GC-4 variety (38.50 %). Other phyto-chemical constituents were terpenic compounds and organic acids. The total phenolics content ranged from 101-109 mg GAE g-1seed while total flavonoid content were 65-67 mg QE g-1seed. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging antioxidant activity expressed as IC50value was ranged from 14-16 mg/ml. [ABSTRACT FROM PUBLISHER]