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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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ThesisItem Open Access WATER LOSSES AND WATER BALANCE STUDIES IN LOWLAND RICE IRRIGATION(UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 1970) KAMPEN, JACOB; LEVINE, GAbstract not availableThesisItem Open Access THE EFFECT OF ALTERNATE FURROW IRRIGATION ON WATER USE EFFICIENCY(UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 1974) KEFLEMARIAM, JOSEPH; GARTON, JAMES EAbstract not availableThesisItem Open Access MODELING THE UPTAKE OF SOIL WATER BY PLANTS(UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 1975) CARL SLACK, DONALD; HAAN, C TCurrent methods of estimating watershed evapotranspiration for hydrologic simulation use an estimate potential evapotranspiration that is reduced as a function of soil dryness. Methods are needed for estimating evapotransporation which are based on the physics and physiology of evapotranspiration. This study was undertaken to develop and evaluate a model to quantify transpiration which incorporates the interaction of plant growth and soil water depletion on transpiration.The model consist of two principal parts. The first, referred to as a micromodel, models the flow of water from the soil to the root and is directly coupled to a steady state plant model which moves water from the root to the leaf. The second part is referred to as a micromodel and accounts for water movement within the bulk soil due to gradients in water potentials. The micromodel is used to estimate transpiration. The flow relationships in the models are nonlinear, second order, partial differential equations of the parabolic type and are solved using numerical techniques.ThesisItem Open Access CATION EFFECTS ON THE STABILITY OF CHEMICALLY DISPERSED SOILS IN POND SEALING(UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 1967) LAKSHMINARAYAN, KARIGIRIAHABSTRACT NOT AVAILABLEThesisItem Open Access DESIGN AND DEVELOPMENT OF A SIDE MOUNTED POWER TILLER REAPER(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1974) KRISHNA MURTHY, K C; KURUP, G TABSTRACT NOT AVAILABLEThesisItem Open Access CATION EFFECTS ON THE STABILITY OF CHEMICALLY DISPERSED SOILS IN POND SEALING(University of Agricultural Sciences GKVK, Bangalore, 1967) Lakshminarayan, KarigiriahAbstract not availableThesisItem Open Access STUDIES ON SHELF LIFE EXTENSION OF POMEGRANATE (Punica granatum L.)(University of Agricultural Sciences, Bangalore, 15-07-09) VEERDHAVAL ANANDRAO, JADHAV; Eshwarappa, H.Pomegranate (Punica granatum L.) is the fruit crop which belongs to a family Punicaceae which includes only one genus and two species, the other one little-known, being P. protopunica peculiar to the island of Socotra. It is one of the most favourite table fruits and also one of the hardiest fruit plants that thrives well under arid and semi arid climatic conditions. Transpiration losses in pomegranate limit their storage life and marketability. The shelf life of pomegranate is ten days only in ambient storage. This study was geared towards assessing the suitability of the Modified Atmosphere (MA) storage to extend the shelf-life of pomegranate fruit. The respiratory behaviour of pomegranate was studied in sealed glass chambers (replicated thrice) stored at two temperatures-ambient (25-27O C) and 10O C. The peak respiration rate of pomegranate was found as 44.6 mgCO2kg-1h-1 and 15.03 mgCO2kg-1h-1 at ambient and 10O C, respectively. Fruits were packed in three types of packages-200 gauge HDPE, 300 gauge HDPE with different ventilations and silicone membrane system with different window areas in airtight PET jars and stored at two temperatures (ambient and 10O C) to find different packages and storage systems for enhancing shelf-life. Gas composition, PLW and microbial growth inside the storage environments (packages) were determined and the quality parameters were estimated immediately after removing from MAP. With the passive gas modification, pomegranate was stored in ambient storage for 10 days whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE and silicone membrane system), the shelf-life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10O C temperature respectively. With regard to the entire sensory and quality parameters, HDPE package was found to be better than silicon membrane system.ThesisItem Open Access EFFECT OF PRETREATMENTS AND PACKAGING ON STORAGE OF PEELED GARLIC (Allium sativum L.)(University of Agricultural Sciences, Bangalore, 15-06-09) DRONACHARI, MANVI; Venkatachalapathy, K.Garlic (Allium sativum L.) is the second most widely cultivated spice used next to onion. Peeled garlic is one of the minimally processed produce. Peeled garlic cloves are used as a convenient vegetable which has increased its presence in food service markets. Consumption of garlic is increasing because of its various medicinal values on human beings. A study on peeled garlic cloves was undertaken to evaluate the effect of pretreatments (CaCl2 and gingelly oil) and untreated samples in packages (LDPE and HDPE) with 0.3% ventilation and without ventilation. The storage studies of these samples were carried out under refrigerated condition (100C) and their quality was evaluated. The storage life of peeled garlic cloves in gingelly oil pretreated samples with HDPE package without ventilation had a shelf life of 42 days; CaCl2 pretreated samples with HDPE package without ventilation had a shelf life of 30 days. Untreated samples with HDPE package without ventilation had a shelf life of 18 days. The results of statistical analysis (CRD) at 5 % level of significance showed that there was significant difference between control and pretreated samples. As compared to ventilated packages, the unventilated packages showed good results regarding quality parameters and shelf life. There was a slight decrease in firmness of peeled garlic cloves in gingelly oil pretreated samples as compared to CaCl2 pretreated samples and untreated samples. The contents of pyruvic acid (pungency), oleoresin and vitamin C decreased slightly during the storage period, while total soluble solids increased slightly during refrigerated storage. The sprouting ratio and rooting score were controlled by using gingelly oil coating with unventilated packages. Low oxygen content effectively inhibited respiration rates, mechanical injuries of minimally processed products speed up the deterioration rate of fresh produce this cause rooting , sprouting , browning and loss quality of peeled garlic cloves.The final finding is that gingelly oil treatment with HDPE package maintained good quality and long shelf life of 42 days. Pretreatment affects the garlic in order to reduce the aroma on consumption.ThesisItem Open Access DEVELOPMENT OF EXTRUDED PRODUCTS FROM SMALL MILLETS(University of Agricultural Sciences GKVK, Bangalore, 14-08-13) SUDHA DEVI, G; Palanimuthu, VSmall millets are coarse cereals, consumed mostly in traditional way as staple food and hardly any value added product is commercially produced using them in this country. A study was undertaken to develop ready-to-cook pasta and ready-to-eat expanded (kurkure type) products using five small millets namely, little, foxtail, proso, kodo and barnyard millets. For producing pasta, single screw cold extruder and for readyto- eat expanded product twin screw extruder were used. The nutritional composition of above five millets (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc magnesium, manganese) were analyzed. Fifteen formulations of small millet-wheat flour mix were prepared using each of the small millet grain flour (@ 50, 60, 70%) and the balance being wheat flour (@ 50, 40, 30%). Pasta were prepared by cold extrusion using La Monferrina Pasta Machine. Based on pasta sensory scores, the best formulation for each small millet was (millet : wheat flour): foxtail - 70:30; little - 50:50; kodo - 60:40; proso - 60:40; and barnyard - 50:50. Sensory scores of millet based pasta products for various sensory attributes like colour, appearance, texture, taste and overall acceptability were 7-8 indicating good acceptability of developed products. The cooking characteristics namely, cooking time, swelling power and solid loss for various small millets based pasta products varied from 6.30 to 7.48 min, 2.13 to 3.88 (g/g) and 3.52 to 4.66%, respectively. Storage study of pasta in LDPE and Polypropylene (PP) pouches at ambient conditions was conducted for three months. The nutritional composition and tristimulus colour values (L*, a*, b*) of pasta varied during storage and sensory scores slightly decreased. However, the products were acceptable after storage and LDPE pouch was relatively better for storing millet pasta. Ready-to-eat kurkure type (crispy) products were prepared using the above five small millet grits (BS 18 mesh) after blending with maize grits. Fifteen blend ratios of – Millet (@50, 60 & 70%) : Maize (@50, 40 & 30%) were tried in the twin screw extruder. The expansion ratio, water solubility index, water absorption index, bulk and true densities, tristimulus colour values and sensory attributes of extrudates were determined. Based on various quality parameters of extrudates, for each of the small millet studied, the best blend ratio (millet : maize) was: foxtail - 60:40; little - 50:50; kodo - 60:40; proso - 60:40; and barnyard - 50:50. With twin screw extruder, it was possible to get good quality ready-to-eat kurkure type expanded products from small millets based blends at barrel temperature of 100-120°C and screw speed of 350-400 rpm. The Cost: Benefit Ratios worked out for pasta and ready-to-eat kurkure value added products using small millets were highly favourable and therefore, can be recommended for commercial exploitation.