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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
    EFFECT OF EDIBLE COATING ON SHELF LIFE AND QUALITY OF SAPOTA (Manilkara zapota L.) cv. KALIPATTI UNDER LABORATORY CONDITION
    (DEPARTMENT OF HORTICULTURE B. A. COLLEGE OF AGRICULTURE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Kunvar Akshit Sureshbhai; Dr. D. D. Parekh
    An investigation held on “Effect of edible coating on shelf life and quality of sapota (Manilkara zapota L.) cv. Kalipatti under laboratory condition” was conducted at P.G. laboratory, B. A. College of Agriculture, Anand Agricultural University, Anand, Gujarat during April, 2021. The experiment was laid out in Completely Randomized Design with three times repetitions and nine treatments viz., Control (T1), 50% Aloe vera gel (T2), 75% Aloe vera gel (T3), 5% Acacia gum (T4), 5% Tapioca starch (T5), 50% Aloe vera gel + 5% Acacia gum (T6), 75% Aloe vera gel + 5% Acacia gum (T7), 50% Aloe vera gel + 5% Tapioca starch (T8), 75% Aloe vera gel + 5% Tapioca starch (T9) and stored in laboratory condition.