Thumbnail Image

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.

Browse

20131
Reset filters
Subject: Food Technology × Author: BHAUMIK BHARATKUMAR PATEL × Start date: 1997 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    PRECOOLING OF TOMATO FRUIT FOR SHELF LIFE EXTENSION
    (AAU, Anand, 2013) BHAUMIK BHARATKUMAR PATEL; Dr. R. F. Sutar
    The present investigation entitled “Precooling of tomato fruit for shelf life extension” was carried out to find the effect of precooling and storage methods on shelf life of tomato fruit. The experiments were carried out with three precooling methods i.e., hydrocooling, forced air cooling and chilled water dipping at three cooling medium temperatures (4, 6 and 8 °C). The precooled samples were stored in two storage conditions i.e. under room temperature (30±2 °C) and refrigerated transport condition (13±2 °C and 85-95% RH) storage. Tomato (cv. Narendra-2) of uniform maturity harvested at breaker stage was used for the study. During the storage, the physical parameters like physiological loss in weight (PLW), per cent spoilage, ripeness and texture (firmness and skin resistance) in fruit were observed along with the chemical parameters (changes in total soluble solids, pH, titratable acidity and lycopene content) and organoleptic parameter (slice integrity and over all acceptability)