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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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20105
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Subject: Food Science and Technology × End date: 2010 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Production and evaluation of Bio-colour from plum pomace for use in Food Products
    (UHF,NAUNI,SOLAN, 2010) DWIVEDI, S.K.; JOSHI, V.K.
    ABSTRACT Colour is an essential constituent and is probably one of the first characteristics perceived by the senses. With the increasing awareness of toxicity of synthetic colours, demand for pigments from natural sources has increased. This increasing consumer demand for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. Anthocyanins comprise a diverse group of intensely colored pigments responsible for the appealing colour of many fruits, vegetables and flowers. Besides the color attributes, interest in anthocyanins has intensified because of their possible health benefits. Present investigations were carried out to produce anthocyanin pigment as natural food colourants. Five types of anthocyanin extraction method were tried where water, ethanol, acetone and fermented plum pulp and pomace were used. The optimum method of extraction was found to be pomace + water (1:1). This extraction method gives highest tintometer red unit (4.50) along with lowest yellow unit (1.50) and maximum no. of anthocyanins (Cyanidin-3,5-diglucoside, malvidin-3-monoglucoside and cyanidin-3- monoglucoside). Four pH concentrations were tried for the precipitation out of which 3.3 pH was found best on the basis of highest ‘a’ value. The plum pomace and juice extracts were precipitated with lead acetate, where lead salt was precipitated in much more quantity. Between plum pomace and plum juice, the later showed the highest lead content (95,628 ppm). Anthocyanin from the plum pomace with highest ‘a’ value (42.55) and least lead content was further extracted by using different concentrations of adsorbent (Amberlite XAD-16) out of which 35% XAD-16 concentration was found best with respect to highest adsorption (61.5%) and lowest ‘a’ value (11.44). Taking this concentration, the adsorption time was standardized by measuring adsorbed anthocyanin and colour values at different hours. Adsorption time was standardized as 8 hours for the maximum adsorption (95.25%). After adsorption, desorbent (ethanol) concentration was standardized as 60% with highest desorption of anthocyanin (94.96%). Antimicrobial and antioxidant activities of anthocyanin were also recorded at different concentrations. Highest antimicrobial activity and free radical scavenging activity (66.50%) was recorded at 100 mg/100 ml of anthocyanin. Stability of anthocyanin was observed with respect to temperature, pH and preservatives. Maximum stability was recorded at ambient temperature, low pH and low concentrations of preservatives. Optimum quantity of the crude anthocyanin was standardized for addition in RTS beverage (4%) and squash (8%). Storage stability in model RTS beverage and squash showed a marked degradation of anthocyanin at 350C than 50C and 250C. There was less change in dark condition than in day and UV light and at 2 pH than 4 pH. The change in colour was rapid in the first 1 month than in the later period of storage. The cost of the crude anthocyanin pigment was Rs10.86/ml. So, by the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced. Use of these pigments in processed food is promising with large economic potential.
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    ThesisItemOpen Access
    RAPDs ASSESSMENT FOR IDENTIFICATION OF CLONAL FIDELITY OF MICROPROPAGATED PLANTS OF WILD POMEGRANATE (Punica granatum L.)
    (UHF,NAUNI,SOLAN, 2010) BADYAL, RAHUL; KANWAR, KAMLESH
    The present investigation entitled “RAPDs assessment for identification of micropropagated clonal fidelity of plants of wild pomegranate (Punicagranatum L.)” was carried out to study the genetic similarity among the micropropagated plants and with the mother plant through RAPD markers. The buds/nodal segments used as an explant were collected from the juvenile shoots of mother plant (Punicagranatum L.) and were sterilized using already standardized protocol. Experiment was conducted in different weeks of February, March and April 2009. Maximum per cent establishment of shoot buds in wild pomegranate (40.55%) was obtained in the third week of March 2009. The microshoots obtained on establishment medium were multiplied on already standardized multiplication medium. Maximum shoot length (1.88cm) was found in fourth subculturing consisting of 4.42 numbers of microshoots. Maximum rooting was (70.33%) obtained in the microshoots of fifth subculture stage. The per cent survival of micropropagated plantlets was 24.45 after 12 weeks of transfer to the pots. During the RAPDs studies, using 15 random decamer primers total of sixty three scorable bands were obtained out of which fifty six bands monomorphic and seven were polymorphic in nature. The similarity coefficient value ranged from 0.88 to 1.0. Similarity of 88% in the dendrogram has been observed which was constructed on similarity matrices data by applying unweighted pair group method with arithmetic averages (UPGMA)
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    ThesisItemOpen Access
    USE OF STEVIOSIDES SWEETNESS FOR THE PREPARATION OF AONLA RTS BEVERAGES
    (UHF,NAUNI,SOLAN, 2010) THAKUR, MEENAKSHI; JOSHI, V.K.
    ABSTRACT Aonla (Emblica officinalis) is an indigenous fruit of family Euphorbiaceae. Owing to its hardy nature, suitability to various waste lands, nutritive and therapeutic value, aonla has acquired an important role. The fruits are rich in vitamin C. It is highly valued in indigenous system of medicines. Stevia is a non-nutritive sweetener which is 250-300 times sweeter than sugar. The stevia is antidiabetic, antihypertensive, helps to reduce weight and tooth caries, having antimicrobial activity and is a cardio tonic. The present investigation was carried out to prepare aonla RTS beverage sweetened with stevia extract. The stevia extract was prepared at different temperatures (50, 60, 70°C) and at different dilutions (1:50, 1:100 and 1:150). The stevia extract of 1:50 dilution at 50°C temperature was rated the best by the panellists for taste, aroma and overall acceptability. The sweetness potential of stevia extract in 1:1 dilution matched with sugar solution of 15 per cent to the maximum extent. Acceptable and palatable aonla RTS beverage was developed having 15 per cent juice with 12.00°B TSS on the basis of sensory quality. Out of various combinations tried, RTS beverage sweetened with stevia extract having 60 per cent sugar + 40 per cent stevia extract was adjudged to be the best. Further, the product was stored at different storage intervals of 0, 15, 45, 90 and 180 days. During storage, there was an increase in total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and ascorbic acid. The storage study indicated that the product could be successfully stored for 180 days of storage. The cost of production of standard aonla RTS was Rs. 8.55/200 ml bottle while that of stevia extract sweetened aonla RTS beverage was Rs. 8.23/200 ml bottles. It could be marketed as health promoting drink.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF HONEY ENRICHED FRUIT NECTARS
    (UHF,NAUNI,SOLAN, 2010) LAKHANPAL, POOJA; VAIDAYA, DEVINA
    377 Abstract The present study entitled “Development and Evaluation of honey enriched fruit nectars” was conducted during 2008-2009 and 2009-2010 in the Department of Post Harvest Technology, Dr Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan-173230 (HP). The fruit nectars are characterized by a higher percentage of fruit pulp so, these are thick in consistency and are more nutritious than fruit juices. The quality of the fruit nectars in terms of sensory and nutritional attributes mainly depends upon the type of fruits used. The fruits like kiwifruit (Actinidia deliciosa) and guava (Psidium guajava) are rich source of antioxidants (vitamin C), while mango (Mangifera indica) contains carotenoids. Honey is sweeter than table sugar mainly due to high level of fructose, which are easily digestible simple sugars and honey also serve as a source of natural antioxidants. So, the fruit nectars (kiwifruit, mango and guava) were prepared by using different floral honey (mixed flora honey, mustard honey and eucalyptus honey) in place of sugar and were analysed for different quality characteristics at fresh stage and during storage of three and six months under two storage conditions (ambient and refrigerated storage). The investigation has shown that among all the three fruits i.e. kiwifruit, mango and guava, the mango and guava fruits can be successfully utilized for the preparation of honey enriched fruit nectars, while in case of kiwifruit nectars a rapid colour change was observed after processing and storage. The storage of fruit nectars at low temperature was found optimum with minimum changes in their physico-chemical and sensory quality. The preparation of mustard honey based nectar and storage at low temperature in mango and mixed flora honey based nectar in guava were found optimum with minimum changes in their physicochemical and sensory characteristics, while incase of kiwifruit the nectars were liked by panelists at fresh stage but during storage the colour and flavour scores decreased and were not liked by the panelists. However, the eucalyptus honey based nectars in case of all the three fruits (kiwifruit, mango and guava) were ranked lower by the panelists at fresh stage and during storage due to their peculiar flavour. These fruit nectars were economically cheaper than the commercially available fruit nectars. So these honey enriched fruit nectars could be marketed as health drinks.
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    ThesisItemOpen Access
    VALUE ADDED PRODUCTS FROM WILD POMEGRANATE (Punica granatum L.)
    (UHF,NAUNI,SOLAN, 2010) SUBHASH, DHAYGUDE GIRISH; THAKUR, N.S.
    ABSTRACT The present studies entitled, “Value added products from wild pomegranate (Punica granatum L)” were conducted during 2009-2010 in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173230, Solan (H.P.). Wild pomegranate (Punica granatum L.) is one of the unique wild fruit which has got great commercial importance because of its high acidic nature. The fruits has also got good antioxidant and medicinal properties. Therefore, investigations were conducted to develop value added products from wild pomegranate. Among the physico-chemical characteristics of wild pomegranate fruit collected from different locations no specific trend was observed in particular location. The best method for juice extraction was found to be food processor. Best value added products were prepared viz; drink by keeping juice 14 per cent and TSS 150B; squash was by keeping 42 per cent juice and 450B TSS; appetizer by keeping 42 per cent juice and 400B TSS; syrup by keeping 40 per cent juice and 700B TSS; arils in syrup by keeping 60 per cent syrup of 750B and 40 per cent arils; jelly by keeping 55 per cent (80% cultivated variety +20% wild pomegranate) juice and 45 per cent sugar and chutney by keeping 60 per cent arils and 40 per cent sugar. Although, all the products after packing in glass and PET containers could be stored successfully in refrigerated storage for six months. However, quality of the products packed in glass materials was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient storage conditions. The cost of the products prepared from wild pomegranates was comparable to the cost of the similar products in the market. Hence, wild pomegranate can successfully be utilized for the preparation of variety of good quality and nutritionally enriched processed products.