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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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Subject: Horticulture × Author: Preeti × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    Simulated transportation studies on shelf life of ber ( Ziziphus mauritiana Lamk.)
    (CCSHAU, 2014) Preeti; Goyal, R.K.
    The present study was undertaken with two different experiments to evaluate the effect of different levels of vibration, time duration and types of package on shelf life of ber fruits cultivar Umran during transportation handling under ambient storage condition. In first case fruits were packed in nylon netted bags and then these were subjected to simulation transportation at three levels of vibration i.e. 50, 100 and 200 rpm for two levels of time duration i.e. 3 and 6 hours. The quality of ber fruits was determined in terms of mechanical injury, physiological loss in weight, decay loss, fruit firmness, TSS, acidity, TSS: acid ratio, ascorbic acid content, total chlorophyll content and organoleptic rating. In all the treatments mechanical injury, PLW, decay loss increased with increase in intensity, duration of vibration and days of storage while the fruit firmness, ascorbic acid content and total chlorophyll content decreased. The total soluble solids, TSS: acid ratio and organoleptic rating first increased and then decreased with increase in duration of storage. The TSS and TSS: acid ratio decreased with increased intensity and duration of vibration. The acidity of the fruits first decreased and then increased with increase in period of storage. Based upon above parameters among various levels of simulation vibration and duration of vibration, fruits without simulation vibration were best in maintaining their quality attributes whereas the simulation vibration given to the fruits up to 50 rpm for 3 and 6 hours were found effective for maintaining their quality and organoleptic acceptability. On the basis of the results obtained in first experiment, the vibration at 50 rpm for 3 and 6 hours were taken for second experiment where three types of packaging materials ( i.e. nylon netted bags, gunny bags and corrugated fiber board boxes) were taken. The fruits were packed in these packaging materials and subjected to simulation vibration. The quality of the fruits was observed on the basis of parameters mentioned earlier in first experiment. Among various treatments, it was found that fruits simulated at vibration of 50 rpm for 3 hours and packed in CFB boxes maintained their quality and organoleptic acceptability high as compared to the fruits packed in gunny and nylon netted bags. The minimum losses were observed in the fruits given simulation vibration for 3 hours and stored in CFB boxes whereas, maximum losses were noted in fruits given simulation vibration for 6 hours and stored in nylon netted bags. Packaging of fruits in CFB boxes was found most effective in reducing all the losses and keeping the ber fruits more healthy with high consumer acceptability as compared to other two types of packages used.