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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: Food Science and Technology × Author: GEETA, R. GANDALATI × Start date: 1978 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima)
    (University of Agricultural Sciences, Bengaluru, 2018-08-03) GEETA, R. GANDALATI; Neena, Joshi
    Preparation of pummelo fruit (Citrus maxima) for consumption at household level is difficult because of its large size and thick rind. To overcome this, minimally processed ready-to-eat segments were developed. Three combinations of edible coating materials such as calcium chloride (5 %), ascorbic acid (5 %) and pummelo peel essential oil (1 %) with gum arabic (18 %) as base material were employed to extend the shelf-life of minimally processed pummelo fruit. Effect of two types of packaging materials such as HDPE and HDPE with vacuum packaging on moisture, vitamin C, antioxidant activity, total soluble solids (TSS), titratable acidity (TA), colour, sensory characteristics and microbial population were assessed at 1, 3, 6 and 9 days of interval under refrigerated storage (5 °C). Vacuum packed segments had a higher and significant effect (p≤0.05) on moisture, vitamin C, antioxidant activity, TSS, TA content compared to normal packaging condition. During the storage period moisture, vitamin C and antioxidant activity were better retained in ascorbic acid + gum arabic coating. Whereas pummelo peel essential oil + gum arabic coating had higher TA and TSS content compared to other coatings. Sensory attributes were better accepted in all the coated segments compared to uncoated segments. Bacteria and mould population were significantly (p≤0.05) lower in all the coated segments compared to uncoated segments and were within the safe and permissible limit throughout the storage period. Cost of vacuum packed segments was slightly higher compared to normal packaging. Therefore, this technology can be transferred to entrepreneurs.