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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Engineering × Author: AMBATKAR AVINASH, RAMDAS × Start date: 1961 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    “PACKAGING AND STORAGE OF OYSTER MUSHROOM (Pleurotus spp.)
    (University of Agricultural Sciences GKVK, Bangalore, 41126) AMBATKAR AVINASH, RAMDAS; RAMAKUMAR, M V
    The oyster mushroom is an important food material having good nutritional properties. It cannot be stored for more than 2 days due to high perishablility. Two different experiments were carried out to enhance the shelf-life of oyster mushroom. A study was conducted to determine the influence of different packaging material vizpolyethylene (300G), polyvinylchloride (300G) and polyethylene terepthalate box with aluminium foil and banana leaves and different storage environments viz- very low (0- 3ºC), refrigerated (3-5ºC) and low (8-10ºC) temperatures on shelf-life and quality of mushroom. Results showed that the oyster mushroom packaged in polyethylene terepthalate box with aluminium foil and banana leaves stored under refrigeration maintained shelf-life with respect to colour (L* value, 64.23), PLW (5.54%), hardness (149.7gf), nutritional parameters of protein (25.83%), fat (1.94%), fibre (9.31%), ash (10.35%) and organoleptic score (7/9) and microbial load (4.19×103cfu/g) up to 16 days storage. Another investigation was carried out to study the influence of vacuum percentage viz. 50, 60 and 70% and drying time viz. 0, 5, 10 and 15 minutes on shelflife and quality of mushroom in refrigeration storage. The samples air dried for 15 minutes and packaged at 60 per cent vacuum maintained shelf-life and quality with respect to colour (L* value, 68.37), PLW (2.08%), hardness (173gf), protein (26.03 %), fat (1.87%), fibre (9.39 %) and ash (10.65 %), organoleptic score (8.4/9) and total microbial counts (0.55×103cfu/g) up to 24 days storage. The cost:benefit ratios of 1:1.33 and 1:1.94 were worked out for conventional and vacuum packaging of mushroom, respectively.