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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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Subject: Food Science and Technology × Author: BHARDWAJ, PRIYANKA × End date: 2019 × Start date: 2013 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STANDARDIZATION OF METHODS FOR RIPENING OFBANANA FRUIT
    (2016) BHARDWAJ, PRIYANKA; THAKUR, K.S.
    ABSTRACT The present investigations entitled “Standardization of methods for ripening of banana fruit” were conducted during 2014-15. The whole programme of work was carried out under two separate experiments. For both experiments mature green bananas were procured from the local market. They were properly packed in suitable containers and were promptly transported to the Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. In experiment I the fruits were properly packed in PE bags after the application of various ripening treatments. In this experiment, postharvest treatment with 300 ppm ethylene gas for 48 hours proved to be the most effective treatment in hastening ripening of the fruits although the use of lower concentrations of ethylene, ethephon dips and calcium carbide sachets were also effective in bringing about ripening changes. Such fruits exhibited higher physiological loss in weight besides showing faster changes in total soluble solids, reducing and total sugars and total phenol content. These treatments ware also effective in increasing the respiration rate, thereby increasing the overall ripening rate of fruits. A gradual decrease in dry matter and starch content was observed in fruits treated with 300 ppm of C2H4 whereas, it enabled the fruit to retain maximum titratable acidity, ascorbic acid and overall acceptability of the fruits. In the second experiment mature, green banana fruits were packed in air tight containers along with different materials which have been used to ripen various fruits by traditional methods. It was observed that the use of ripe fruits (apple / banana) in an air tight container was most effective for faster and uniform ripening, as such fruits exhibited higher total soluble solids, sugar content, ascorbic acid, and respiration rate and lower dry matter content. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. Fruits ripened with the use of Adhatoda vasica leaves, 250 ppm of ethephon or 100 ppm C2H4 also exhibited faster ripening changes in comparison to other treatments, although spoilage was found to be maximum in fruits ripened with Adhatoda vasica leaves.