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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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2018 - 201912020 - 20221
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Subject: Food Science and Technology × Author: GAUTAM, SUNAKSHI ×
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    ThesisItemOpen Access
    EXTRACTION AND UTILIZATION OF PHENOLIC ANTIOXIDANTS FROM WILD AONLA (Emblica officinalis Gaertn.) FRUITS
    (UHF,NAUNI, 2022-02) GAUTAM, SUNAKSHI; THAKUR, N S
    ABSTRACT The present studies entitled, “Extraction and utilization of phenolic antioxidants from wild aonla (Emblica officinalis Gaertn) fruits” were conducted during 2018-2020 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to extract the phenolic antioxidants from wild fruits of aonla and utilized it for the development of antioxidant rich food products. Wild aonla (Emblica officinalis) fruit is known for its functional, therapeutical and medicinal properties. In this study, whole fruit from Sabathu location was selected on the basis of composition of maximum antioxidants as compared to other fruit parts. Whole fruit could be dried and converted into powder form (425 microns particle size) after drying under mechanical cabinet drier at 50±1 ºC. The dried aonla fruit powder contained total phenols (1522.18 mg/100 g), total flavonoids (435.44 mg/ 100 g), total tannins (8.81 mg/100 g), DPPH antioxidant activity (89.56 %), FRAP (55.67 μM Fe2+/100 g), ABTS+ scavenging activity (2.52 mg/100 g) and metal chelating activity (50.31 %). Among all, ultrasound assisted extraction method with 1:20 (powder: 70 % ethanol) ratio at 50±1 ºC sonicated for 15 minutes was selected on the basis of highest antioxidant activity for the extraction of phenolic antioxidants. The liquid phenolic extract could further be dried successfully under vacuum rotary evaporator at 50 ºC and preserved in glass vials. FT-IR as well as HPLC studies showed the appreciable amount of various components of antioxidants which include phenolic compounds like gallic acid, flavonoids, hydrolysable tannins, hamamelitannis, ethyl gallate, catechin gallate and rutin trihydrate. Antimicrobial studies have shown that phenolic compound have the capacity to check the activity of two popular bacteria Staphylococcus aureus and Escherichia coli. The phenolic extract of aonla was successfully encapsulated with maltodextrin (1:3) in freeze-drier at - 70 ºC and retained its quality for 4 months in ambered coloured glass vials under ambient (19-21ºC) and refrigerated (4-7 ºC) conditions, however, the quality was retained better under refrigerated temperature conditions as compared to ambient. The microencapsulated phenolic extract powder could further be utilized for the enrichment of food products like biscuit and mango drink. Both the products could be enriched successfully with microencapsulated phenolic extract powder at 2 (mango drink) and 3 per cent (biscuits) concentrations. Enriched biscuit could be stored for a period of 90 days in polyethylene pouch and drink for six months in PET bottles under ambient (19-21ºC) and refrigerated (4-7 ºC) storage conditions. However, minimum changes in the quality of both the products were observed under refrigerated storage conditions. Hence, wild aonla fruit can effectively be utilized for the extraction of phenolic antioxidants on commercial scale as well as for the development of antioxidant enriched products like biscuits and drinks. The cost of the products enriched with phenolic antioxidants was comparatively higher than the cost of the normal products in the market as higher cost can be paid by the consumer for additional health benefits of antioxidant enriched products
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    ThesisItemOpen Access
    STUDIES ON STANDARDIZATION OF POST-HARVEST TREATMENTS FOR EXTENDING THE STORAGE LIFE OF PERSIMMON FRUIT
    (UHF,NAUNI, 2018-01) GAUTAM, SUNAKSHI; THAKUR, K.S.
    ABSTRACT The present investigation entitled “Studies on standardization of post-harvest treatments for extending the storage life of persimmon fruit” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry Nauni, Solan (HP) during the year 2016-2017 under two experiments. In the first experiment persimmon fruits cv. Fuyu were coated with different concentrations of starlight wax emulsion, Aloe vera gel extract, neem and tulsi leaf extracts and packed in brown paper bags. In the second experiment, fruits were packed in low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene (PP) film bags of 100 and 200 gauge thickness with or without perforations. Fruits from both experiments were stored under ambient as well as refrigerated storage conditions during which physico-chemical analysis of fruits was carried out at an interval of 10 days under ambient conditions and one month under refrigerated storage. It was observed that the fruits treated with 50 per cent starlight coating (T3) and those packed in 100 gauge unperforated LDPE bags (T1) retained the best quality as fruits under these treatments exhibited minimum physiological loss in weight and higher firmness, titratable acidity, total tannin content, TSS and total and reducing sugars and total carotenoid content under both the storage conditions. These treatments were also effective in minimizing the respiration rate thereby, reducing the ripening process and prolonging storage life of persimmon. The superiority of T3 among different coating treatments and T1 among different polymeric film packaging in maintaining fruit quality was further confirmed by sensory scores, as fruits under these treatments obtained maximum scores for appearance, texture, flavour and overall acceptability after 30 days of ambient and 5 months of refrigerated storage, respectively. Other treatments consisting of 30 per cent Aloe vera gel coating (T6) and 40 per cent starlight wax coating (T2) were also quite effective in maintaining various quality characteristics of the fruits during storage. Packaging in unperforated 200 gauge LDPE bags (T3) and 100 gauge (T9) film bags was also found to be quite effective in maintaining quality characteristics of persimmon fruit. Based on the results of this study, it can be concluded that coating of fruits with 50 per cent starlight wax emulsion and packaging in 100 gauge LDPE without perforations can be recommended as suitable postharvest treatments for retention of storage quality and extension of shelf- life of persimmon fruits. Keywords: Polymeric film packaging, low density polyethylene, high density polyethylene, polypropylene, edible coatings, persimmon, storage, quality