JK News Today
Jammu, March 2: Dr. Kiran Kour, Jr. Scientist, Fruit Science, Advanced Centre for Horticulture Research (ACHR), Udheywalla of SKUAST-Jammu brings laurel to state by receiving Chiranjit Parmar Distinguished Publication Award-2017 for her book entitled The Blackberry: An underutilized Himalayan fruit published by The Yak Publishing Channel, Jammu from Society for Advancement of Human and Nature(SADHNA), Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India.Dr. Kiran Kour having expertise in temperate as well as sub-tropical Fruit Production and Management and its promotion in entire state. She is serving SKUAST-Jammu from 11 years as Assistant Professor and have more than 25 publications in National as well as International Journals. She is the life member of 05 National societies of Horticulture. Her work on Blackberry was recognized at National level.
The Chiranjit Parmar Distinguished Publication Award is given to those authors who have contributed in the field of underutilized fruit crops and will prove to be helpful for young researchers to plan their future projects on these for which this book is a ready reference to all of them. Blackberry is an under-utilized soft fruit originating in the Himalayan belt with lot of potential and a ready market. If fully explored, it can benefit a large chunk of farmers and also give a boost to Jammu and Kashmir’s economy.In India, the natural plantation of Himalayan blackberry can be found in temperate areas of North Western Himalayan States including Jammu and Kashmir with a lot of variability in fruit shape, size, colour and the morphological characteristics of the plants. This deciduous to evergreen fruit has a great demand because of its medicinal and nutritive properties. It has anti-inflammatory, antiviral, antimicrobial and anti-carcinogenic properties with notable nutritional contents like vitamin C, K, folic acid, essential minerals, anthocyanins, Omega-3- and 6- fatty acids and ellagic acid. Besides, it is also good source of potassium, calcium, manganese and iron, and rich in anti-oxidant vitamins A and C.
