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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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19951
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End date: 1996 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    MORPHOLOGICAL AND CYTOLOGICAL STUDIES IN DIFFERENT VARIETIES OF MULBERRY
    (University of Agricultural Science, BANGALORE, 1995) LAKSHKMINARASIMHAIAH; GOPALAKRISHNA RAO, M
    Abstract not available
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    ThesisItemOpen Access
    STUDIES ON SHELF LIFE EXTENSION OF POMEGRANATE (Punica granatum L.)
    (University of Agricultural Sciences, Bangalore, 15-07-09) VEERDHAVAL ANANDRAO, JADHAV; Eshwarappa, H.
    Pomegranate (Punica granatum L.) is the fruit crop which belongs to a family Punicaceae which includes only one genus and two species, the other one little-known, being P. protopunica peculiar to the island of Socotra. It is one of the most favourite table fruits and also one of the hardiest fruit plants that thrives well under arid and semi arid climatic conditions. Transpiration losses in pomegranate limit their storage life and marketability. The shelf life of pomegranate is ten days only in ambient storage. This study was geared towards assessing the suitability of the Modified Atmosphere (MA) storage to extend the shelf-life of pomegranate fruit. The respiratory behaviour of pomegranate was studied in sealed glass chambers (replicated thrice) stored at two temperatures-ambient (25-27O C) and 10O C. The peak respiration rate of pomegranate was found as 44.6 mgCO2kg-1h-1 and 15.03 mgCO2kg-1h-1 at ambient and 10O C, respectively. Fruits were packed in three types of packages-200 gauge HDPE, 300 gauge HDPE with different ventilations and silicone membrane system with different window areas in airtight PET jars and stored at two temperatures (ambient and 10O C) to find different packages and storage systems for enhancing shelf-life. Gas composition, PLW and microbial growth inside the storage environments (packages) were determined and the quality parameters were estimated immediately after removing from MAP. With the passive gas modification, pomegranate was stored in ambient storage for 10 days whereas in modified atmosphere packaging (200 gauge HDPE, 300 gauge HDPE and silicone membrane system), the shelf-life of pomegranate fruits was extended up to 60, 60, 25 days at ambient and 96, 96, 65 days at 10O C temperature respectively. With regard to the entire sensory and quality parameters, HDPE package was found to be better than silicon membrane system.
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    ThesisItemOpen Access
    EFFECT OF PRETREATMENTS AND PACKAGING ON STORAGE OF PEELED GARLIC (Allium sativum L.)
    (University of Agricultural Sciences, Bangalore, 15-06-09) DRONACHARI, MANVI; Venkatachalapathy, K.
    Garlic (Allium sativum L.) is the second most widely cultivated spice used next to onion. Peeled garlic is one of the minimally processed produce. Peeled garlic cloves are used as a convenient vegetable which has increased its presence in food service markets. Consumption of garlic is increasing because of its various medicinal values on human beings. A study on peeled garlic cloves was undertaken to evaluate the effect of pretreatments (CaCl2 and gingelly oil) and untreated samples in packages (LDPE and HDPE) with 0.3% ventilation and without ventilation. The storage studies of these samples were carried out under refrigerated condition (100C) and their quality was evaluated. The storage life of peeled garlic cloves in gingelly oil pretreated samples with HDPE package without ventilation had a shelf life of 42 days; CaCl2 pretreated samples with HDPE package without ventilation had a shelf life of 30 days. Untreated samples with HDPE package without ventilation had a shelf life of 18 days. The results of statistical analysis (CRD) at 5 % level of significance showed that there was significant difference between control and pretreated samples. As compared to ventilated packages, the unventilated packages showed good results regarding quality parameters and shelf life. There was a slight decrease in firmness of peeled garlic cloves in gingelly oil pretreated samples as compared to CaCl2 pretreated samples and untreated samples. The contents of pyruvic acid (pungency), oleoresin and vitamin C decreased slightly during the storage period, while total soluble solids increased slightly during refrigerated storage. The sprouting ratio and rooting score were controlled by using gingelly oil coating with unventilated packages. Low oxygen content effectively inhibited respiration rates, mechanical injuries of minimally processed products speed up the deterioration rate of fresh produce this cause rooting , sprouting , browning and loss quality of peeled garlic cloves.The final finding is that gingelly oil treatment with HDPE package maintained good quality and long shelf life of 42 days. Pretreatment affects the garlic in order to reduce the aroma on consumption.