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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola

Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme. The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered. The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers. In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.

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Subject: Vegetable Science × Author: JADHAO, JAYSHREE GOVIND. × End date: 2019 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT PULP CONTENT AND TSS CONCERNTRATIONS ON STORAGE BEHAVIOUR OF BEET ROOT SYRUP.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-09-09) JADHAO, JAYSHREE GOVIND.; WAGH, Dr. A. P.
    An experiment entitled “Effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup, to find out suitable concentrations of pulp and TSS for preparation of beetroot syrup and to study the storage behavior of beetroot syrup under ambient storage condition. The experiment was conducted in Factorial Completely Randomize Design (FCRD) with two factors as factor A, pulp content viz., P1 (25% pulp) and P2 (30% pulp), P3 (35% pulp), P4 (40% pulp) and factor B consist of three level of TSS viz. T₁ -60 0B TSS concentration, T₂- 65 0B TSS concentration, T₃ - 70 0B TSS concentration. with twelve treatment combinations and replicated thrice. The observations in respect of chemical analysis and sensory evaluation were recorded periodically at 30 days interval upto 120 days of storage period. From the findings it was observed that, there was a gradual increase in TSS, acidity, total sugars, reducing sugars and pH content of the beetroot syrup prepared with different pulp content and maintain different TSS level. However, non-reducing sugars and ascorbic acid and TSS/acid ratio content of beetroot syrup decreased with increase in storage. Minimum change in TSS, acidity, reducing sugars, non reducing sugars, ascorbic acid and pH was observed in 30% pulp content while maximum change was recorded in 25% pulp content and these changes were significantly minimum during storage found in beetroot syrup prepared from 30% pulp content and 70 0B TSS concentration as compared to other pulp concentrations up to 120 days of storage. Further the taste, color, flavor and overall acceptability scores decreased continuously with an advancement of storage period. The beetroot syrup prepared with 30% pulp recorded more acceptable score as compared other. Treatment combination 30% pulp content and 70 0B TSS concentration was found best for preparation of beetroot syrup.
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF DIFFERENT PULP CONTENT AND TSS CONCERNTRATIONS ON STORAGE BEHAVIOUR OF BEET ROOT SYRUP.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-09-09) JADHAO, JAYSHREE GOVIND.; Wagh, Dr. A. P.
    An experiment entitled “Effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of different pulp content and TSS concentrations on storage behavior of beetroot syrup, to find out suitable concentrations of pulp and TSS for preparation of beetroot syrup and to study the storage behavior of beetroot syrup under ambient storage condition. The experiment was conducted in Factorial Completely Randomize Design (FCRD) with two factors as factor A, pulp content viz., P1 (25% pulp) and P2 (30% pulp), P3 (35% pulp), P4 (40% pulp) and factor B consist of three level of TSS viz. T₁ -60 0B TSS concentration, T₂- 65 0B TSS concentration, T₃ - 70 0B TSS concentration. with twelve treatment combinations and replicated thrice. The observations in respect of chemical analysis and sensory evaluation were recorded periodically at 30 days interval upto 120 days of storage period. From the findings it was observed that, there was a gradual increase in TSS, acidity, total sugars, reducing sugars and pH content of the beetroot syrup prepared with different pulp content and maintain different TSS level. However, non-reducing sugars and ascorbic acid and TSS/acid ratio content of beetroot syrup decreased with increase in storage. Minimum change in TSS, acidity, reducing sugars, non reducing sugars, ascorbic acid and pH was observed in 30% pulp content while maximum change was recorded in 25% pulp content and these changes were significantly minimum during storage found in beetroot syrup prepared from 30% pulp content and 70 0B TSS concentration as compared to other pulp concentrations up to 120 days of storage. Further the taste, color, flavor and overall acceptability scores decreased continuously with an advancement of storage period. The beetroot syrup prepared with 30% pulp recorded more acceptable score as compared other. Treatment combination 30% pulp content and 70 0B TSS concentration was found best for preparation of beetroot syrup.