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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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20181
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Subject: Food Science and Technology × Author: SATISH, KUMAR × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    STANDARDIZATION OF POST HARVEST TREATMENTS AND ACTIVE PACKAGING CONDITIONS FOR RETAINING STORAGE QUALITY OF PEAR (PYRUS COMMUNIS L.)
    (UHF,NAUNI, 2018-07) SATISH, KUMAR; THAKUR, K.S.
    ABSTRACT The present investigations entitled “Standardization of postharvest treatments and active packaging conditions for retaining storage quality of pear (Pyrus communis L.)” were conducted during the seasons 2015-16 and 2016-17 under three experiments. In the first experiment different concentrations of 1-methylecyclopropene were tried for retention of fruit quality during ambient and refrigerated storage. It was observed that fumigation of fruits with 1000 ppb 1-MCP for 24 h (T10) effectively maintained the best fruit quality with minimum deterioration during 22 days and 4 months storage periods under ambient and refrigerated storage, respectively. These fruits retained maximum firmness, TSS, sugars, titratable acidity, ascorbic acid and total phenol contents and exhibited minimum physiological loss in weight (PLW), spoilage, enzyme activity (PME and PG) and respiration rate, with highest overall acceptability. However, treatments with 900 ppb (T9) and 800 ppb 1-MCP (T8) also proved to be equally effective as differences among them for most quality parameters were non-significant under both the storage conditions. Further, the shelf life periods after 30, 60, 90 and 120 days of refrigeration, for these fruits were 15, 12, 9 and 3 days, respectively. In the second experiment appropriate concentrations of CaCl2, coating treatments (starlight wax emulsion, Aloe vera and Vitex negundo) and their combinations were standardized for retention of fruit quality. Treatment of fruits with 4.0 per cent CaCl2 for 30 min (T12) reduced PLW, spoilage, enzyme activity (PME and PG) and respiration rate and also retained maximum firmness, TSS, sugars, acidity, ascorbic acid, total phenol contents and overall acceptability rating during 19 day and 3 month storage durations under ambient and refrigerated storage, respectively, although it was statistically at par with treatments T11 (4.0 % CaCl2 dip for 20 min) and T9 (3.0 % CaCl2 dip for 30 min). After 30, 60 and 90 days of refrigeration these fruits exhibited shelf life periods of 12, 9 and 6 days. Among coating treatments, 50 per cent starlight (T3) 30 per cent concentration of both Aloe vera (T3) and Vitex negundo leaf extract (T3) proved to be better in retaining storage quality of fruits in comparison to their other concentrations although, differences between 20 and 30 per cent Vitex negundo leaf extract were non- significant. Fruits under these treatments had shelf life periods of 9 and 6 days after 30 and 60 days of refrigeration. Fruits treated with pre standardized CaCl2 (3.0 % CaCl2 for 30 min) were subsequently coated with 50 per cent starlight, 30 per cent Aloe vera and 20 per cent Vitex negundo leaf extracts. 3.0 per cent CaCl2 dip for 30 min + 50 per cent starlight wax emulsion (T1) recorded the best fruit quality and overall acceptability during the 22 days and 4 months storage periods under the two storage conditions. Further, during ambient holdings fruits treated with 3 per cent CaCl2 dip for 30 min + 50 per cent starlight wax coating (T1) retained marketability up to 12, 9 and 9 days after 30, 60 and 90 days of refrigeration, respectively. Under the third experiment, fruits were packed in 100 and 200 gauge LDPE film bags along with sachets of KMnO4, Fe powder and activated charcoal to evaluate the effects of in package scrubbing of ethylene, O2 and CO2 on fruit quality during ambient and refrigerated storage. These active packaging treatments were effective in reducing the overall ripening process and thus prolonging the storage life. Keeping a sachet of 15 per cent KMnO4 and 15 per cent Fe powder inside 200 gauge LDPE bags along with fruits, retained maximum firmness, TSS, sugars, titratable acidity, ascorbic acid, total phenol contents and overall acceptability rating while they exhibited minimum respiration rate and enzymatic activities, thereby proving to be effective in retaining storage quality of fruits. Keywords: 1-MCP, CaCl2, edible coatings, active packaging, Bartlett, storage quality.