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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: TEJASHWINI, L. × End date: 2017 × Start date: 2012 × Type: Thesis × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    STORAGE STUDIES ON GREEN, YELLOW AND RED BELL PEPPER (Capsicum annuum L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-08-17) TEJASHWINI, L.; Venkatachalapathy, K
    Bell pepper (Capsicum annuum L.) is one of the most important vegetable crops in the world. The Bell peppers are grown all over the world for fresh market consumption. Due to the perishable nature, it is susceptible to faster quality changes and spoilage (through shriveling, wilting, pathogenic disorders, water loss, etc.) under improper post-harvest management. The objective of the present study was to investigate the effect of different pre-treatment and storage conditions (1 % CaCl2, 4 % CaCl2 and 1 % CaCl2 + 1 % ZnCl2 in polyethylene bags of 1 %, 2 % and 5 % ventilation) on the shelf life and quality attributes of three types of bell peppers namely Green, Yellow and Red Bell peppers and hence to evaluate the best storage condition to store different types of Bell peppers. During the study various physical and bio-chemical properties of different coloured Bell peppers were found to determine the best suitable pre-treatment and storage condition for their storage by retaining the maximum quality attributes associated with them. The results revealed that the Green and Yellow Bell peppers pre-treated with 1 % CaCl2 + 1 % ZnCl2 and stored in polyethylene packages with 2 % ventilation, under refrigerated condition was the best with their respective storage period of 25 and 21 days. Whereas, Red Bell peppers treated with 1 % CaCl2 and stored in polyethylene packages with 1 % ventilation, under refrigerated condition were found to give the best results for 21 days.