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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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Subject: Horticulture × Author: AFZAL, KHALID SAIFULLAH × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EFFECT OF POST-HARVEST TREATMENTS ON STORAGE AND QUALITY OF CUSTARD APPLE CV. LOCAL UNDER AMBIENT TEMPERATURE
    (AAU, Anand, 2014) AFZAL, KHALID SAIFULLAH; Dr. M. J. Patel
    The experiment was conducted at Post Graduate Laboratory, Department of Horticulture, B. A. College of Agriculture, Anand Agricultural University, Anand, Gujarat during October, 2013 to study “Effect of post-harvest treatments on storage and quality of custard apple cv. Local under ambient temperature”. Freshly harvested uniform sized custard apple fruits were washed, cleaned and treated with different levels of CaCl2 (1.0, 1.5 and 2.0%) and Sago (Tapioca powder) (5, 10 and 15%), and covered with and without wrapping materials (Newspaper and Banana leaves) followed by stored at ambient temperature. The experiment was framed in Completely Randomized Design and repeated three times with nineteen treatments. The fruits were subjected to various quantitative and qualitative analyses on alternate days and on the time of ripening in storage period.