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1994 - 199922010 - 20141
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Author: Singh, Satyavir × Start date: 1985 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Studles on anthelmintic resistance ln sheep and goats onorganised farms and response of dl fferent breeds of sheep for resistance to gastrointestinal nematodes
    (College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 1995) Singh, Satyavir; Yadav, C. L
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    Nickel absorption by wheat as influenced by soil texture, phosphorus ar1d manure application
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Singh, Satyavir; Gupta, V. K
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    ThesisItemOpen Access
    Studies on storage of pulp and value added products of plum (Prunus salicina Lindl.)
    (CCSHAU, 2014) Singh, Satyavir; Sharma, R.K.
    The studies on storage of pulp and value added products of plum (Prunus salicina Lindl.) were carried out during the year 2013-14 in Post-harvest Laboratory of the Department of Horticulture, CCS Haryana Agricultural University, Hisar, to evaluate the quality and storability of pulp and its value added products to make the food industry viable and profitable by providing the regular supply of raw material in processed form round the year. The pulp was stored at different temperature for four months and was utilized for preparing jam and nectar at different intervals. The plum fruits were also osmo dried at 50 and 60°C after dipping the fruits in different sugar concentrations for 24 and 48 h and packed in vacuum and normal packaging. The pulp as well as products were evaluated for their physico-chemical and organoleptic properties during storage period. During storage of pulp, the ascorbic acid decreased with the increase in storage. The TSS, acidity, TSS to acid ratio and non-enzymatic browning remained unchanged. Among different storage temperature, the maximum TSS, sugars and acidity was observed at room temperature and ascorbic acid at frozen temperature. No microbial growth was observed in pulp up to 120th of storage. The maximum TSS to acid ratio and anthocyanin was observed in jam and nectar prepared from fresh pulp and two months stored pulp at frozen temperature and was most acceptable. However, jam and nectar prepared with pulp of other treatments were also acceptable up to 120th day of storage. The total soluble solids, TSS to acid ratio and sugars increased and acidity, anthocyanin content and total phenols decreased in jam and nectar during storage. The jam and nectar prepared from fresh and stored pulp were observed free from microbial infestation even up to 120th day of storage. Hence, these products can easily be further stored. The osmo-dried plums prepared by dipping in 60% sugar syrup for 48 h and dried at 50°C had maximum total sugars, anthocyanin, phenol contents, overall acceptability, and minimum acidity. Minimum time of dehydration was noticed when the fruits were dried at 60°C after dipping in sugar solution. However, the acceptability score of osmo-dried plums decreased with the increase in storage period but found acceptable even after four months of storage. The higher ascorbic acid, anthocyanin, phenols and acceptability were observed in osmo-dried plums packed in vacuum.