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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: Microbiology × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    INFLUENCE OF LACTIC ACID BACTERIAL INOCULATION ON ENHANCEMENT OF SHELF LIFE OF MINIMALLY PROCESSED CUT FRUITS AND VEGETABLES STORED IN ACTIVE BREATHABLE BAGS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) PRAGATHI NAG, H. N; Narayanaswami, B
    A study was conducted to investigate the influence of isolated Lactic Acid Bacterial (LAB) inoculation and modified atmosphere packaging using Active Breathable Bags (ARB) on post-harvest qualities of minimally processed cut fruits and vegetables like Pineapple, Pomegranate, Carrot and Cucumber, kept at 4 and 10ᴼ C. High permeabilities of ARB film to O2 (18 % v/v) and CO2 (< 1% v/v) significantly affected levels of modified atmosphere conditions in package headspaces. On the other hand LDPE (control) packaging maintained O2 (9 % v/v) and CO2 (8.2 % v/v). High levels of O2 in ARB bags apparently increased the rates of respiration resulting in spoilage, although there was less per cent spoilage in LDPE compared to ARB. Mean while treatment with ARB+LAB was on par with LDPE. Increased microbial load was observed in ARB bags. However, in ARB+LAB treated significantly reduced the total viable counts in storage. Whilst vitamin C and antioxidants of cut fruits and vegetables packed in ARB+LAB bags were higher than those in ARB. Evaluation of organoleptic characteristics scored good acceptability with respect to LDPE and ARB+LAB compared to ARB bags alone. This study suggests that Lactobacillus plantarum could be successfully applied during processing of fresh-cut fruits and vegetables, contributing as a bio-preservative agent inducing a protective effect against relevant food borne pathogens