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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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2011 - 20172
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Subject: Food Science and Technology × Author: SHARMA, ANSHU ×
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    ThesisItemOpen Access
    STUDIES ON PRODUCTION OF CAROTENOIDS AS NATURAL FOOD COLOURANT FROM PUMPKIN
    (UHF,NAUNI, 2017) SHARMA, ANSHU; DHIMAN, ANJU K.
    ABSTRACT The present investigations entitled, “Studies on production of carotenoids as natural food colourant from pumpkin” were carried out during 2013-16 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Ripe pumpkin species C. moschata and C. maxima were used to conduct the study. The carotenoids were extracted from different portions viz. flesh, brains/fibrous strands and peel. The study revealed that the fruits of C. moschata and C. maxima possessed β-carotene of 12.10 ± 0.16 and 15.97 ± 0.18 mg/100g (flesh), 16.75 ± 0.20 and 21.10 ± 0.21 mg/100g (brains) and 4.95 ± 0.05 and 5.75 ± 0.06 mg/100g (peel), repectively. The steam blanching for 4.0 and 3.5 min followed by dip in 1500 ppm KMS for 30 min was selected for flesh and brains, respectively while steam blanching for 5.5 min followed by 2000 ppm KMS for 30 min was standardized for peel of both the species. Standardization of dehydarion temperature showed the maximum β-carotene of 56.15 and 75.54 mg/100g (flesh) at 60 ˚C while 78.97 and 99.19 mg/100g (brains), 21.90 and 22.96 mg/100g (peel) at 55 ˚C, respectively in C. moschata and C. maxima. Solidsolvent ratio of 1:10 for all the solvents was optimized for extraction of carotenoids from flesh, brains and whole fruit whereas, 1:12 was found optimum for peel. The extraction of carotenoids with enzyme (2 % pectinase + 1 % cellulase) for 60 min followed by isolation with acetone:n-hexane:ethanol (50:25:25 v/v) at 40 ˚C for 2 h exhibited the highest β-carotene (86.98 mg/100g) in brains of C. maxima among different portions. The encapsulation treatment of E6 (0.06 % crude pigment + 0.06 % tween-80) with maltodextrin 25 DE at concentration of 20 per cent was found to possess better quality characteristics (EE, β-carotene, WSI and antioxidant activity) as compared to other treatments. The preservation of encapsulated carotenoid powder with BHT @ 0.02 and 0.015 per cent in amber glass vials under frozen storage showed minimal changes in quality in comparison to refrigerated and ambient conditions. The encapsulated carotene powder was evaluated for quality and stability in beverages.
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    ThesisItemOpen Access
    EFFECT OF SOME POSTHARVEST TREATMENTS ON STORAGE QUALITY OF APPLE CV. ROYAL DELICIOUS
    (UHF,NAUNI,SOLAN, 2011) SHARMA, ANSHU; THAKUR, K.S.
    ABSTRACT The present investigations entitled “Effect of Some Postharvest Treatments on Storage Quality of Apple cv. Royal Delicious” were conducted during 2010-2011 in the Department of Food Science and Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (H P). The whole programme of work was divided into two experiments. Fruits for the application of postharvest treatments were procured from Devidhar village in Rohru area of Shimla district. All the treatments showed a beneficial effect on physical, biochemical and sensory parameter of fruits in comparison to control fruits. Among all treatments, 1250 ppb 1-MCP proved to be the best in retaining the storage quality of fruits under both ambient and refrigerated storage systems. After applying 1-Methylcyclopropene (1-MCP), Aloe vera leaf extracts alone and in combination with CaCl2 and Starlight waxing treatments, fruits were stored under ambient and refrigerated conditions for 45 and 150 days, respectively. These treatments in general, slowed down the physiological changes and respiration rate of fruits, thereby proving to be effective in maintaining fruit quality both during ambient and refrigerated storage. 1-MCP (1250 ppb) was the most effective treatment in this regard as the fruits retained maximum firmness, titratable acidity and exhibited lower decreases in physiological loss in weight, starch disappearance besides showing lower changes in TSS and sugar contents. Starlight waxing (75%) and Aloe vera leaf extracts, especially in combination with 1 per cent CaCl2 were also quite effective in retaining quality of fruits in comparison to control fruits. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. However, Aloe vera whole leaf extract in combination with 1.0 per cent CaCl2 efficiently reduced spoilage of fruit due to rots during storage.