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Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli
The Konkan region, inspite of being a generous gift of natural resources, has by and large remainded under-developed. This lad to the peculiar social problem of migration of able-bodied and talented men to nearby areas like Mumbai and Pune in search of employment, leaving behind old men, women and children to look after agriculture in traditional way following the most primitive methods of cultivation.
The University
The Konkan region is distinguished from the rest of Maharashtra State by virtue of its disitinct agroclimatic conditions, soil types, topography, its location between the Sahyadri ranges and the Arabian sea, crops and cropping pattern, land holdings, and socio-economic conditions of the farmers. As such, the problems in agriculture and allied sectors are also entirely different from the other parts of Maharashtra. Due to this uniqueness, the Government of Maharashtra established the Konkan Krishi Vidyapeeth on the 18th May 1972 to impart education, conduct research on location specific problems and disseminate the improved crop production technologies amongst the farming community. The university was renamed as Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli on 12th February 2001.
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ThesisItem Open Access STANDARDIZATION OF TURMERIC STAGE FOR POTENTIAL HARVEST OF SECONDARY METABOLITES(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Jadhav Kalyani Ashok; Kadam J. H.; Shirke G. D.; Relekar P. P.; Pardeshi I. L.The present study “Standardization of turmeric stage for potential harvest of secondary metabolites” was carried out at Dr. B.S.K.K.V., Dapoli University, Post Graduate Institute of Post Harvest Technology and Management, Killa-Roha, Department of Post Harvest Management of Medicinal, Aromatic, Plantation, Spices and Forest Crops, during the year 2021- 2022. The present research was carried out to standardize the growth stage of turmeric for the potential harvest of secondary metabolites. The experiment consisted of six treatments, which includes different stages of harvesting from 4th months after planting to maturity. The maximum secondary metabolites in shoot were observed in harvesting at 7th month after planting, also the maximum potential harvest of secondary metabolites from fingers was found at the maturity of turmeric.ThesisItem Open Access STUDIES IN QUALITATIVE CHANGES IN SURANGI (Mammea suriga) FLOWERS DURING STORAGE(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Sachin Ruprao Dhage; Shirke G. D.; Kadam J. H.; Relekar P. P.; Pardeshi I. L.; Swami S. B.An experiment entitled, “ Studies in qualitative changes in surangi (Mammea suriga) flowers during storage” was conducted at the laboratory of Department of Post harvest management of Medicinal, Aromatic, Plantation, Spices and Forest crops, Post Graduate Institute Post Harvest Management, Killa-Roha during the year 2021-22. The standardization of harvesting stage for higher yield of essential oil content and to study the qualitative changes in surangi flowers during storage are the major objectives of research experiment. Physical, chemical and quality parameters were evaluated against three harvesting stages with five days duration of storage using buds and flowers of surangi. The experiment was carried out with three main treatments, and five sub- treatments and their interaction. Weight of buds and flowers was decreases 100 (g) to 87.4 (g) during storage period, moisture percentage was also decreases 26.23 (g) to 20.96 (g) and variation found in three harvesting stages samples recovery of essential oil percentage was decreased 0.78(%) to 0.39(%)during storage period of buds and flowers. Colour L* value and colour b* value was decreased. Due to the loss of weight and moisture number of buds and flowers was increased. Total phenol percentage and trans-alpha-bergamotene percentage of three different harvesting stages samples of extracted essential oil was found some variation in the result. Specific gravity, refractive index and optical rotation of all the three harvesting stages extracted essential oil found at par values of this quality observations. After fixing of standardization of suitable harvesting stage for higher yield of essential oil contents. This fresh flowers of surangi correct harvesting stage is very important to get economical returns to the farmers for handsome returns. All the three stages in which bud stage, fully opened flowers stage and naturally dropped flowers stage in which buds and flowers are stored up to five days then we can verify the effect of qualitative changes in flowers and buds as well as to study effect on oil yield recovery.ThesisItem Open Access STUDIES ON CHANGES IN CHEMICAL PARAMETERS OF Zanthoxylum rhetsa DURING STORAGE(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Mugdha Shyam Pinjarkar; Shirke G. D.; Kadam J. H.; Swami S. B.; Ranveer R. C.Zanthoxylum rhetsa (Triphal) is an underutilized spice tree widely used by tribal healers for many years to study the effect of different packaging materials on physico-chemical parameters of Zanthoxylum rhetsa during storage at ambient temperature. Different packaging viz. Gunny bag (Control), LDPE bags, HDPE bags, PET (polyethylene terephthalate) jars, Aluminium pouches lined with polyethylene, shrink packaging, CFB boxes, Woven bags and brown paper bags were used. After packing the samples were stored at ambient temperature and the samples were analysed for both physico-chemical qualities at regular intervals of 2 months for a year. The decrease in essential oil, sabinene and terpenen-4-ol content was observed during storage along with a decrease in alcohol soluble extractive and water-soluble extractive. Other factors showed a decrease with passage of time viz. Moisture and PLW, and size. Ash remains the same without any changes throughout the storage whereas acid insoluble ash shows increasing trend. The present study revealed that the Zanthoxylum rhetsa fruits (triphal) packed in the PET bottles showed significant results. PET bottles could be used to store Z. rhetsa upto 12 months at ambient condition. The moisture content of the Z. rhetsa at the end of storage period was 12.236%. The physiological loss in weight was maintained through the storage period with an average of 2.22%. The physico-chemical factors like essential oil was 1.301% , sabinene was 14.260%, and terpenen- 4-ol was 31.056% at 12 months. The ash percent 7.410%, acid insoluble ash 0.156%, alcohol soluble extractive 11.460% and the water soluble extractive 12.893%. The fruit size (diameter in mm) was 7.596 mm and colour value L* (16.461) a* (11.243), b* (15.424) was observed. Yeast and mould growth was observed 0.183 cfu/g-1 at 12 months in PET.ThesisItem Open Access ANTIMICROBIAL EDIBLE COATING ON POULTRY MEAT(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Rutuja Govind Mhaske; Ranveer R. C.; Patange S. B.; Swami S. B.; Kadam J. H.Poultry meat is a good source of high-biological value proteins. The present study was conducted to assess the impact of chitosan coating (1%, 1.0% and 1.5%) containing turmeric (0.25%, 0.50%, 0.75%, 1.0% and 1.25%) as antimicrobial and antioxidant agent on the quality properties and shelf life of poultry meat during refrigerated storage. The uncoated meat sample was spoiled within 2 days at ambient temperature condition. After coating meat samples, physiochemical, microbiological, and organoleptic attributes were evaluated at 0, 2, 4, 6, 8, and 10 days at 4°C. The results revealed that applied chitosan coating in combination with turmeric had no significant effect on proximate composition among treatments. The result showed that the incorporation of turmeric into chitosan coating significantly increase the antioxidant capacity, especially for 1% chitosan and 1.25% turmeric, with value of 23.62%. Coated poultry meat had, significantly, the highest inhibitory effects against microbial growth. The counts of TPC was significantly lower in 1% chitosan + 1.25% turmeric coating (2.06 × 103 cfu/g) and for yeast and mould it was for 1.5% chitosan + 1.25% turmeric coating ( 2.26 cfu/g) at day 10. Organoleptic attributes of coated samples also showed the highest overall acceptability scores for treatment T2R5. Therefore, the incorporation of turmeric into chitosan coating could be effectively used for improving stability and shelf life of poultry meat during refrigerated storage.ThesisItem Open Access STUDIES ON THE PRESERVATION OF CHICKEN MINCE (KHEEMA)(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) SANJIVANEE VIJAYKUMAR MOTGHARE; Ranveer R. C.; Patange S. B.; Pardeshi I. L.; Relekar P. P.Consumption of chicken meat is on large scale. Present study was undertaken to standardize chicken kheema preparation to increases shelf life with different concentrations of preservatives-citric acid, vinegar, and sodium benzoate at refrigerated temperature. Chicken kheema was analyzed for physiological, microbiological, biochemical, and sensory attributes on 0, 10, 20, and 30 days at refrigerated storage. Throughout storage, it contains moisture, protein, fat, ash, and carbohydrates 61.11%, 19.04%, 15.15%, 0.94%, and 2.78 respectively. The pH and TBARS values are 4.5 and 0.69 during 30 days of refrigerated storage. The yeast and mold are not detected in chicken kheema and TPC 2.2 × 104 (3.94) in the sample treated with citric acid. The chicken keema could be stored for up to 30 days at refrigerated temperature with overall acceptability in the range of extremely acceptable to moderately acceptable. The results revealed that the application of preservatives was used to extend the shelf life of chicken kheema. It was concluded that the various level of preservatives tried in chicken kheema with 1% citric acid were recorded better results.ThesisItem Open Access EFFECT OF INDIVIDUAL QUICK FREEZING ON PERFORMANCE, STORAGE AND FROZEN STORAGE CHARACTERISTICS OF WHITE-LEG SHRIMP (Litopenaeus vannamei)(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Nikita Sitaram Chande; Patange S. B.; Ranveer R. C.; Koli J. M.; Pardeshi I. L.The study was undertaken on IQF of white-leg shrimps ( Litopenaeus vannamei). The study was aimed to process the shrimp in peeled, deveined and tail-on form subjected to freezing in the raw, with glazed ( 20 %), and treated with NaCl (2 %) + STPP (3 %)+ glaze ( 20 %), NaCl (2 %)+ STPP (3 %)+ blanching at ( 75˚C)+glaze (20 %) and NaCl (2 %) + STPP (3 %)+ cooking at ( 95˚C)+ glaze (20 %), upon freezing the samples were subjected to cold storage at -18˚C. During frozen storage it was evaluated that changes into the core parameters i.e. protein, fat, ash, moisture, drip loss, NPN, TVB-N, TMA-N and total plate count were observed. At the end of storage it was concluded that organoleptically among all the treatments blanched and cooked samples were opted the best.ThesisItem Open Access STUDIES ON EFFECT OF CHITOSAN ON STORAGE BEHAVIOUR OF SAPOTA, [Manilkara achras (Mill) fosberg.] CV. ‘KALIPATTI’(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Saste Meghana Mahadev; Kadam J. H.; Relekar P. P.; Shirke G. D.; Pardeshi I. L.An experiment entitled, “Studies on effect of chitosan on storage behaviour of sapota, Manilkara achras (Mill) fosberg cv. ‘Kalipatti’ was conducted at the Department of Post Harvest Management of fruit vegetable and flower crops, Post Graduate Institute Post Harvest Technology and Management, Killa-Roha during the year 2021-22. The fruits were treated with chitosan coating of different concentrations viz., 0.5, 1.0, 1.5, 2.0 per cent w/v which compared with control. The freshly harvested fruits were washed in water, dried and dipped in coating solution for five minute followed by air drying. In control treatment fruits dipped with distilled water and kept it at ambient conditions. During storage, the sapota fruits were analyzed for different physical and chemical parameters. The fruits coated with chitosan @ 1% and followed by @ 1.5% were proved to be effective in maintaining quality and shelf life of sapota fruits up to 7th day of storage.ThesisItem Open Access STUDIES ON THE ALOE VERA JUICE COATING ON THE STORAGE BEHAVIOUR OF MANGO (Mangifera indica) Cv. ALPHONSO(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) Shahid Jafar Mulani; Relekar P. P.; Shirke G. D.; Kadam J. H.; Pardeshi I. L.An experiment entitled, “Studies on the Aloe vera juice coating on the storage behaviour of mango (Mangifera indica) Cv. Alphonso was conducted in the of Post Harvest Management of Fruit Vegetable and Flower Crops, PGI of PHTM Killa-Roha during the year 2021-22 The experiment was conducted in Factorial Completely Randomized Design (FCRD) for different parameters with five main treatments viz., 20, 40, 60 and 80 per cent Aloe vera juice coating and untreated fruits (control) with storage period on sub treatment and were analyzed for changes in PLW, ripening behaviour, physico-chemical parameters and sensory qualities. It was observed that 80% Aloe vera coated fruits exhibited slower rate of ripening, reduced PLW and spoilage of mango. The chemical parameters such as TSS, reducing and total sugars content exhibited an increasing trend while decreasing trend was observed in firmness and titratable acidity of the mango irrespective of treatments during storage. As regard the organoleptic evaluation, the Alphonso mango fruits treated with 80% Aloe vera obtained highest sensory score at 16th day of storage.ThesisItem Open Access STUDIES ON EVALUATION OF CONTINUOUS TYPE HOT AIR PUFFING SYSTEM(Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, 2022-11) KATKAR KSHAMA CHANDRAKANT; Pardeshi I. L.; Swami S. B.; Ranveer R. C.; Kadam J. H.; Patange S. B.Hot air puffing is simplest, hazard and contamination free and quickest method, wherein grains are suddenly exposed to high temperature for short time (HTST) process and get puffed. The continuous hot air puffing system comprising of grain feeder, heating chamber, puffing chamber, cyclone separator, and recirculation pipe, was developed. The experiments conducted using Central Composite Rotatable Design, on pre-processed rice (cv. MTU 1010), with one pre-heating pass of 11.54 (±2.10) s at 150 °C, showed that puffed rice can be produced optimally at pre-fixed whirling air velocity of 4.75 (±0.25) m/s, puffing air temperature of 260 ℃ and with feed rate of 6500 g/h resulting into final moisture content (MC, %db), expansion ratio (ER), puffing percentage (PP, %), whiteness index (WI), hardness (HD, kg) and Crispness (+ve peaks) as 3.71, 5.68, 95.87, 69.82, 32.12 and 89.81, respectively. Further increased time of preheating upto 46 s (4 passes) at 150 °C keeping all other puffing parameters unchanged, resulted into improved quality puffed rice with final moisture content (MC, %db), expansion ratio (ER), puffing percentage (PP, %), and whiteness index (WI) of 2.68, 7.35, 99.58% and 87.76, respectively. The Konkan rice variety of Karjat-5 ensured the production of best quality puffed rice with MC, ER, PP, WI as 1.99% db, 7.36, 99.50 % and 87.76, respectively.
