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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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20201
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Subject: Fruit Science × Author: Bhawna × End date: 2020 × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Studies on effect of post-harvest treatments and storage conditions to enhance shelf life of ber (Ziziphus mauritiana L.)
    (CCSHAU,HiSAR, 2020) Bhawna; Goyal, R.K
    The present experiment entitled “Studies on effect of post-harvest treatments and storage conditions to enhance shelf life of ber (Ziziphus mauritiana L.)” was conducted in the Department of Horticulture, CCS Haryana Agricultural University, Hisar during 2019-20. Fruits were treated with post-harvest treatments viz. lemongrass oil 0.1%, til oil 2%, Aloe vera 100%, salicylic acid 1mM, calcium chloride 2%, citric acid 0.5%, sodium nitroprusside 1mM and control. Fruits were stored at room temperature as well as cold storage conditions. The minimum loss in weight, decay loss and maximum colour, specific gravity, sugars and total chlorophyll content were recorded in fruits treated with Aloe vera 100%. The maximum fruit firmness was observed in fruits treated with Aloe vera 100% and salicylic acid 1mM whereas, maximum ascorbic acid was observed in calcium chloride 2%, salicylic acid 1mM and Aloe vera 100% treated fruits at room temperature storage. The minimum loss in weight, decay loss and maximum fruit firmness, specific gravity, organoleptic quality and total chlorophyll content were maintained by fruits treated with Aloe vera 100% under cold storage conditions. The maximum ascorbic acid content, total soluble solids and sugars were observed in fruits treated with calcium chloride 2% under cold storage conditions. The maximum free radical scavenging activity was observed in fruits treated with salicylic acid 1mM under both room and cold storage conditions. Loss in weight and decay loss increased with prolongation of storage period whereas, ascorbic acid content, acidity, fruit firmness and specific gravity decreased with the advancement of storage period under both storage conditions.