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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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2007 - 200912020 - 20221
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Subject: Horticulture × Author: ANITHA, P × Start date: 2006 ×
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    ThesisItemOpen Access
    PERFORMANCE OF DIFFERENT VARIETIES OF GARDEN PEAS (Pisum sativum L.) FOR GROWTH, YIELD AND QUALITY UNDER OPEN FIELD AND SHADE HOUSE CONDITIONS
    (University of Agricultural Sciences, Bangalore, 2022-06-28) ANITHA, P; GOPINATH, G
    An Experiment was conducted at Department of Horticulture, University of Agricultural Sciences, GKVK, Bengaluru during rabi season of 2018-19 and 2019-20, with fifteen varieties of Garden Pea (Pisum sativum L.) to study their growth, yield and quality by adapting Randomized Complete Block Design with three replications under open field and shade house conditions. The study under open field condition revealed significant differences with Arka Karthik registering greater height of plant (86.11 cm), more number of branches per plant (14.88), length of internode (7.41 cm), number of pods per plant (20.29), length of pod (10.30 cm), wider green pod (2.66 cm), weight of pod (9.42 g), yield of pods per plant (185.80 g) and per hectare (217.75 q ha-1). Under shade house condition, Arka Apoorva registered significant vegetative growth, yield of pods per plant (92.62 g) and per hectare (157.50 q ha-1). With respect to Post harvest quality parameters, under open field condition, higher protein content (25.18 %) and firmness (24.55 N) were registered with Arka Karthik and under shade house condition, higher protein content (23.31% ) was registered with PSM-4. Yield of pods per plant exhibited significant and positive correlation with many of growth and yield attributes under open field and shade house conditions. Among 15 varieties of Garden Pea, highest Benefit: Cost ratio was registered with Arka Karthik (5.84) under open field condition and with Arka Apoorva (3.31) under shade house condition.
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    ThesisItemOpen Access
    "STUDIES ON OSMOTIC DEHYDRATION OF GUAVA [Psidium guajava L.)"
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2007-09-19) ANITHA, P; TIWARI, R.B
    Guava {Psidium guajava L.) is one of the commercial fruits of tropical as well as subtropical regions. It occupies an important place in the horticultural wealth of India and ranks fourth with respect to area and production after mango, banana and citrus. It is rich source of vitamin C and pectin. Guava is a seasonal fruits with very short shelf life, therefore it is required to make a self stable value added products from guava using drying technology such as osmotic dehydration. Osmotic dehydration process involves subjecting fruit pieces to aqueous solution of sugar with high osmotic pressure which removes 30-50% of the water prior to drying. The inclusion of osmotic process in conventional dehydration has two major objectives quality improvement and energy savings. This studies was aim to know the effect of syrup concentrations (50, 60 and 70'^Brix) and duration (4,18 and 24hours) of osmosis on weight loss, solid gain and yield of osmotically dehydrated guava slices of varieties Allahabad Safeda and Pink Flesh. Data was analysed using Factorial Completely Randomized Design (FCRD). Observation on physico-chemical composition and sensory characteristics were taken. Variations were observed with respect to fruit size, TSS, ascorbic acid content, acidity and sugar contents in fresh fruits of variety Allahabad safeda and Pink Flesh. Statistically significant variations were observed for weight loss, moisture loss, solid gain, yield, sugars, ascorbic acid content titrable acidity, NEB and sensory quality parameters. Range of weight loss (22.73 to 34.55%), moisture loss (36.16 to 53.24%), solid gain (6.24 to 13.97%), yield (32.37 to 39.67%), reducing sugar (29.57 to 38.64 %), non-reducing sugar (8.37 to 23.68%) and total sugar (39.02 to 63.32%) in guava slices were recorded with osmotic pretreatment of 70°Brix syrup for 24 hours. An increase in syrup concentration from 50 to 70°Brix and duration of osmosis from 4 to 24 hours increased weight loss, moisture loss, solid gain and yield in the guava slices. However, osmotic pretreatment with 70®Brix sugar syrup for 18 hours resulted in highest sensory score (78.16) while it was lowest in control (57.37). In general, an increase in reducing sugar and non-enzymatic browning (NEB), and decrease in non-reducing sugar and overall sensory score was observed during storage. Dehydrated guava slices were acceptable after 4 months of storage at room temperature. Osmotic pretreatment of guava slices with 70*^Brix sugar syrup for 18 hours was found best and Allahabad Safeda was rated significantly superior over Pink Flesh.