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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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Author: PRASHANTAKUMAR × End date: 2017 × Start date: 2017 × Thesis Type: M.Tech ×
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    ThesisItemOpen Access
    STUDIES ON CURING OF ONION (Allium cepa L.) BULBS IN MODULAR POLYHOUSE DRYER
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-10) PRASHANTAKUMAR; Eshwarappa, H.
    Onion (Allium cepa L.) is by far the most important of the bulbs across vegetable crops. It is popularly used both in immature and mature bulb stages as a vegetable (Homer and Williams, 1957). Onion originates from the region comprising of North West India, Afghanistan, Tajik and Uzbek. In India, onion is grown from very ancient time, as it is mentioned in Charaka-Samihita a famous early medical treatise. It has got a Sanskrit name ‘Palanduhu’ (Krishnamurthy et al., 1987). Onion grown for bulbs belongs to the family alliaceae and comes under genus Allium (Warade and Kadam, 1998). The outstanding characteristic of onion is its pungent alliaceous odour, owing to a volatile oil known as Allyl-propyl-disulphide (Saini, 1997). This character accounts in large part for its use as a food, a spice in cooking, a salad vegetable and certainly is the basis for their century old repute in medicines (Balasubramanyam et al., 1999).