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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 Microbiology × Author: AADHILAKSHMI, S × End date: 2025 × Start date: 2020 ×
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    ThesisItemOpen Access
    STUDIES ON THE EFFECT OF PRESERVATIVES AND MODIFIED ATMOSPHERIC PACKAGING TO INCREASE THE SHELF LIFE OF OYSTER MUSHROOM (Pleurotus eous)
    (University of Agricultural Sciences, Bangalore, 2022-12-08) AADHILAKSHMI, S; Dr. UMASHANKAR, N
    Mushroom is a good source of protein, vitamins, fibres, minerals and essentialamino acids essential to human nutrition. Short shelf life is a major impediment to theprocessing and distribution of mushroom. Hence, this study was carried out to investigate the effect of preservatives and modified atmospheric packaging (MAP) to extend theshelf life of pink oyster mushroom (Pleurotus eous). Mushrooms were treated withpreservatives viz acetic acid -1% and 2%, potassium metabisulphite ‘KMS’-0.1% and 0.2%, sodium chloride-5%, packed in polypropylene cover and stored at 4 °C. Analysisof physical, biochemical, microbiological and sensory evaluation were carried out.Results indicated that application of 0.2 % KMS on mushroom had higher shelf life (12 days) compared to other treatments. Hence, it was further used in the packaging studies.The combined effect of KMS, packaging film (HDPE and LDPE) and MAP viz., Highoxygen packaging (HOP), medium oxygen packaging (MOP), low oxygen packaging (LOP) and atmospheric air (ATM) were evaluated. The mushroom packed in MOP+0.2%KMS had highest shelf-life up to 16 days compared to control (3 days). Mushroompreserved with 0.2% KMS+HDPE+MAP presented better results compared to 0.2% KMS+LDPE+MAP. Mushrooms packaged in HDPE+MOP showed the lowest weightloss (2.76 %). Despite the lowest bacterial count for sample in HDPE+LOP, mushroompackaged in LDPE+MOP (6.88) had highest overall acceptability but there was no significant difference between HDPE+MOP (6.71). Therefore, outcome of this studypromotes new possibility of combining MAP with preservative to prolong the shelf life ofpink oyster mushroom.