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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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1991 - 199922000 - 20093
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Subject: Food Science and Technology × End date: 2009 ×
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Now showing 1 - 5 of 5
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    ThesisItemOpen Access
    Studies on ethylene management and storage of packed apples(malus domestica bork.)cv.red delicious
    (UHF,NAUNI,SOLAN, 1991) CHANDER, BAL VIPAN; CHOPRA, S.K.
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    ThesisItemOpen Access
    Evaluation of post harvest handling methods for carnation and gladiolus cut flowers
    (UHF,NAUNI,SOLAN, 2000) BHAT, ANJU; THRIPATHI, S.N.
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    ThesisItemOpen Access
    Evaluation studies on commercial varieties and promising hybrids of tomato grain in H P for processing
    (UHF,NAUNI,SOLAN, 1993) THAKUR, NARAYAN SINGH; KAUSHAL, B.B. Lal
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    ThesisItemOpen Access
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    ThesisItemOpen Access
    PREPARATION AND EVALUATION OF WILD APRICOT FRUIT MEAD AND VERMOUTH
    (UHF,NAUNI,SOLAN, 2009) GHAN, SHYAM; JOSHI, V.K.
    ABSTRACT Wild apricot (Prunus armenica L.) is an important fruit of family Rosaceae. The fruit is a drupe i.e. endocarp is stony and found growing wild at higher altitude. The fruit has high acidity and fibre content, so either the fruit is dried or converted into hard liquors by the tribal people, which completely lacks in nutrients but also have methanol content. Present investigations were carried out to prepare wine, mead and vermouth from it. Three initial TSS (22, 24 and 26°B) were used to prepare wild apricot sugar and honey must, out of which rate of fermentation of 26ºB honey must was the highest, whereas the fermentation efficiency of 24ºB wild apricot sugar must was the highest. Further the maturation was carried out for six months with three different wood chips i.e. Quercus, Bombax and Acacia. On the basis of physico-chemical and sensory quality characteristics, wild apricot sugar based wine of 22ºB, Quercus treated was the best. Out of the three TSS, to prepare the wild apricot mead 26ºB was the optimum. Wild apricot vermouth was prepared having different sugar levels (8, 10 and 12°B), different alcohol levels (15, 17 and 19%) and spices levels (2.5 and 5%). Further the maturation was carried out for six months. Physico-chemical characteristics were evaluated at 0, 3 and 6 months of maturation for TSS, acidity, reducing sugar, total sugars, ethanol content, higher alcohols, total esters, total phenols and total carotenoids contents. On the basis of sensory quality characteristics, a product having 8% sugar, 17% alcohol level and 2.5% spices level was adjudged as the best by the judges. The process and product were evaluated economically on the basis of current market price of ingredients, containers and processing cost and excise duties. Wild apricot vermouth had higher cost of production (58.50 Rs/200ml bottle) than wild apricot mead (33.75 Rs/200ml bottle) followed by wild apricot sugar wine (26 Rs/200ml bottle). Use of these products and process is promising with large economic potential.