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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    ASSESSMENT OF SHELF LIFE OF RAW AND PRETREATED TOMATO FRUIT UNDER VARIOUS CONDITIONS OF STORAGE
    (Anand Agricultural University, Anand, 2016) NAIK G. MOHAN; Dr. R. F. Sutar
    Tomato (Lycopersicum esculentum) is a very nutritious and highly perishable climacteric fruit. Hence, there is a need to protect this perishable crop from postharvest losses and ensure ready availability of the crop to the consumers at affordable prices throughout the year. Thus, the present investigation entitled “Assessment of shelf life of raw and pre-treated tomato fruit under various conditions of storage” was carried out to find out the storability of pre-treated tomato fruits under variable conditions of storage. The experiments were carried out with two different pretreatments i.e. pre-cooling (hydro-cooling) with three different cooling medium temperatures (4, 6 and 8oC) and edible coating with three different concentration of corn starch viz. 2.5, 5.0, and 7.5%.