Thumbnail Image

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.

Browse

20212
Reset filters
Author: KADGE, NISHANT RAMESH. × Start date: 2017 × Thesis Type: Ph.D ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF DIFFERENT SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.
    (Dr.Panjabrao Deshmuksh Krishi Vidyapeet,Akola, 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.
    The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF DIFFERENT SUGAR SOURCES AND BLENDED MUST ON PREPARATION OF NAGPUR MANDARIN WINE.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2021-11-25) KADGE, NISHANT RAMESH.; Patil, Dr. S. R.
    The present investigation entitled “Effect of different sugar sources and blended must on preparation of Nagpur mandarin wine” was carried during the years 2017-18 and 2018-19 at Post Harvest Technology Laboratory, Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the effect of fermentation behaviour of must for preparation of Nagpur mandarin wine, to study the chemical changes and sensory qualities of blended wine prepared from Nagpur mandarin. to find out the suitable combinations of sugar sources and blended wine prepared from Nagpur mandarin and to make comparative study of blended wine prepared from Nagpur mandarin. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two different factors of sugar sources and different blending with fifteen treatment combinations which were replicated thrice. The factor A consists of three different sugar sources i.e., S1- Cane sugar, S2- Jaggery and S3- Honey and factor B consists of different blending i.e., B1- 90:10 (Mandarin juice: coloured grape juice), B2- 80:20 (Mandarin juice: coloured grape juice), B3- 90:10 (Mandarin juice: pomegranate juice), B4-- 80:20 (Mandarin juice: pomegranate juice) and B5- (100% Mandarin juice). Different sugar sources and different blending exerted significantly positive effect on physico-chemical and sensory characteristics for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine. Nagpur mandarin wine prepared with treatment combination S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice) showed better results as compared to other treatment combinations for fresh, 3, 6, 9 and 12 months in aged wine. From the findings it was observed that, there was gradual decrease in ethyl alcohol, titratable acidity, TSS, total sugars, non-reducing sugars, ascorbic acid and total phenols content of Nagpur mandarin wine with advancement of storage period. However, pH and reducing sugars content increased with advancement of storage period of Nagpur mandarin wine. Significantly maximum ethyl alcohol, pH, ascorbic acid and total phenols content was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). Whereas, significantly minimum TSS and sugars was observed when wine prepared with S3B2 (Honey blend with 80:20- mandarin juice: coloured grape juice). For all treatment combinations titratable acidity for fresh, 3, 6, 9 and 12 months aged Nagpur mandarin wine was recorded non-significant. No traces of methyl alcohol were detected in any treatment of comprising of levels of sugar sources and different blending at fresh and thereafter at 3, 6, 9 and 12 months aged blended Nagpur mandarin wine. Maximum score for sensory characteristics viz., colour, flavour, taste, viscosity, appearence, astringency and overall acceptability were recorded in wine prepared with Honey as sugar source and blended with mandarin juice and coloured grape juice with 80:20 ratio which is considered desirable for quality of Nagpur mandarin wine.