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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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ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BOX MYRTLE (Myrica nagi)(UHF,NAUNI, 2014) THAKUR, ABHIMANYU; THAKUR, N.S.ABSTRACT The present studies entitled, “Development of value added products from box myrtle (Myrica nagi)” were conducted during 2012-2014 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173230, Solan (H.P.). Box myrtle (Myrica nagi) is one of the unique wild fruit which has got great commercial importance because of its high TSS and high total phenol content. The fruit has also got good antioxidant and medicinal properties. Therefore, investigations were conducted to develop value added products from box myrtle. The best method for juice extraction was found to be pulper (brush type). Best value added products were prepared viz; drink by keeping juice 14 per cent, TSS 12 o B and 0.30 per cent acidity; squash was by keeping 40 per cent juice, 40 o B TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent juice, 40 o B TSS and 1.20 per cent acidity; syrup by keeping 35 per cent juice, 65 o B TSS and 1.50 per cent acidity and jelly by keeping 55 per cent juice, 45 per cent sugar and 0.72 per cent acidity. 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 box myrtle was comparable to the cost of the similar products in the market. Hence, box myrtle can successfully be utilized for the preparation of variety of good quality and nutritionally enriched processed products.ThesisItem Open Access “Development and Evaluation of Mushroom Fortified Indian Bread”(UHF,NAUNI, 2014) PATYAL, SUCHETA; VAIDYA, DEVINAABSTRACT The present studies entitled, “Development and evaluation of mushroom fortified Indian bread” were conducted during 2012-14 in the department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173 230, Solan (HP). Bread is one of the most widely consumed food product in the world. It is a cereal product from wheat flour that is naturally low in protein and nutritionally not a balanced diet because it is low in lysine, an essential amino acid. Mushroom is a good source of quality protein so, mushroom will complement with wheat flour to produce nutritionally balanced high quality flour, bread and chapatti. On dry weight basis this mushroom contains 35.6 percent crude protein, 2.2 per cent crude fat, 8.7 per cent crude fiber and 9.8 per cent ash. Therefore, present study is mainly concentrated to utilize Pleurotus mushroom for fortification of wheat flour for development of bread and chapatti to enrich their functional properties. Different concentration of mushroom flour was fortified with wheat flour and evaluated for various quality characteristics. However, 10 percent mushroom flour fortification was found better on the basis of physico chemical, sensory and rheological properties and used as fortified flour for development of bread and chapatti. The storage of bread (cling foil for 12 days) and chapatti (HDPE vacuum pack for 44 days) under refrigerated condition was found better to retain the freshnessas well as nutritional quality of the developed products.ThesisItem Open Access UTILIZATION OF WILD PEAR (Pyrus serotinaRehd) FOR PRODUCT DEVELOPMENT(UHF,NAUNI, 2014) LUCKY, DEVI; DHIMAN, ANJU K.ABSTRACT The present investigation entitled, “Utilization of wild pear (Pyrus serotina Rehd) for product development”was conducted during the year 2011-2012 in the department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). However, the fruits of wild pearare found in abundance throughout the mid hill regions but, no attempt so far has been made to utilize the crop for processing and developing value added products. The study, therefore, was conducted to develop value added products from wild pear and evaluate their quality and storage stability. The wild pear with 70.80 per cent moisture content was found to be a good source of vitamin C (14.49 mg/100 g), total phenols (149.55 mg/100 g), βcarotene (4.72 µg/100 g), pectin (1.22%), crude protein (1.64%) and crude fibre (1.54%). The recipes and methods of preparation of pickle, preserve and osmotically dehydrated wild pear halves have been standardized. Among different recipes for pickle, the highest ratings were received by Recipe II (65 0 Brix) and was selected for further studies. The best results for osmotic dehydration of fruits were obtained by dipping the fruit halves in 70 0 Brix sugar syrup for 24 hours after pretreatment. During storage the pickle prepared by using fruit slices treated with water blanching for 2.5 minutes + 1.0 per cent citric acid dip for 20 minutes was rated as the best. While preserves prepared from fruits by water blanching for 9 minutes + 1.0 per cent citric acid dip for 30 minutes (with peel) and water blanching for 8 minutes + 1.0 per cent citric acid dip for 30 minutes (without peel) were adjudged superior to rest of the treatments. The fruit halves when water blanched for five minutes followed by 1.0 per cent citric acid dip for 20 minutes for osmotic dehydration recorded the highest scores. The study revealed that all the products can be safely stored under ambient temperature for a period of more thansix months with admissible changes in chemical and sensory attributes. Hence, it is concluded that wild pear can be successfully utilized for the preparation of a variety of good quality and nutritious processed products of remunerative price.ThesisItem Open Access PREPARATION AND EVALUATION OF LOW ALCOHOLIC BITTER GOURD BASED WINE(UHF,NAUNI, 2014) NAVEEN, KUMAR; JOSHI, V.K.ABSTRACT Bitter gourd (Momordica charantia) a member of the cucurbitaceae family, is known asbitter melon, bitter gourd, balsam pear and karela. It grows in tropical areas of the Amazon, East Africa, Asia, India and South America. Momordica charantia is traditionally used as a medicine. Bitter gourd is a popular vegetable among gourds, though due to its peculiar taste and flavour, it may not be liked by many of the persons. Nevertheless, it has high nutritive value among different gourds. It is a rich source of ascorbic acidbut is a fair source of protein, minerals and dietary fibers. Thefruit has several medicinal uses in the traditional methods of medicine. Fruits and seeds of bitter gourd are traditionally used as a medicinal herb as anti- HIV, anti-ulcer, anti-inflammatory, antileukemic, anti-microbial, anti-diabetic and anti-tumer. Recently, the antidiabetic properties of the fruit are under intensive investigation. Preservation by different methods such as steepping preservation, sun drying and dehydration has been carried out, but very little work has been done to prepare beverage/ juice in India. Being a highly medicinal crop, the vegetable can be used to prepare different processed products including alcoholic beverages. Preparation of alcoholic beverages including wine is one of the options available. Standardization of bitter gourd juice extraction was carried out with enzymatic maceration and by using water dilutions. On the basis of physico-chemical characteristics, enzymatic treatment having pectin esterase 0.5% concentration for 4hrs was rated as the best. Standardization of apple/grape juice concentrations, DAHP concentrations and concentrations of inoculum size was done by applying central composite design (CCD) of RSM for preparation of bitter gourd based wine. Bitter gourd based wine was prepared by using optimized conditions from response surface methodology experiment. On the basis of physico-chemical and sensory characteristics, runs having 40% apple/grape juice concentration, 0.15 % DAHP and 2.5 % inoculum level were rated as the best. After fermentation, bitter gourd based wine was treated with different wood chips i.e. Acacia spp., Bombaxspp. and Quercusspp. These wines were matured for a period of three months and were evaluated for physico-chemical and sensory quality characteristics. Out of three wood chips, Quercus spp. treated wine was preferred by the judges, followed byAcacia spp. and thenBombax spp. The product being low alcoholic need pasteurization at 62 0 C for 20 min. keeping a head space of 2.5 cm in a bottle. Bitter gourd wine so prepared was holds promise to make a patable yetretaining the product with medicinal properties.ThesisItem Open Access PRODUCTION AND EVALUATION OF BIOCOLOUR FROM MONASCUS USING APPLE POMACE(UHF,NAUNI, 2014) SHARMA, SANGEETA; JOSHI, V.K.ABSTRACT Colour plays a crucial role in the food we eat as the consumers want to see their food looking natural, appetising and enticing. To minimizing the carcinogenic effect of synthetic colours the demand for natural source of colours is increasing. Apple pomace – a left over residue after juice extraction containing peel, seed and remaining solid parts is a rich source of carbohydrates, dietary fibres, minerals, and vitamin C can be utilized as a substrate for production of colour from microorganisms. Earlier attempts have been made toutilize apple pomace as a base for the production of biocolour using Rhodotorula, Micrococcus, Chromobacterand Sarcina. Monascus purpureus a fungus belonging to family Monascacese is a colour producing microorganism. It mainly produces 3 types of colours, yellow, orange and red.Monascus are traditionally used in oriental countries, originally in China and Thailand, to prepare fermented rice with strong redcolour, which finds several applications ranging from conferring colourto products as wine, cheese and meat, to medicinaluses and as a meat preservative. Monascus purpureus is normally cultivated on cooked rice to produce a range of metabolite, statin viz. Lovastatin, monacolins J, pravastatin and mevastatin. Lovastatin (Monacolin K) has cholesterol lowering properties. Monascus purpureusis cultivated on various media but there is no report of using apple pomace as a substrate for Monascus purpureus. Media was Standardize for Monascus purpureuswith respect to substrates, carbon, nitrogen and mineral sources. On the basis of this experiment it was found that apple pomace can be utilized for colour production from Monascuswhen it is supplemented with rice. With respect to yield ofcolour, glucosamine and monacolin K treatment having apple pomace supplemented with rice (4.8%), glucose (4%), monosodium glutamate (0.2g/l) and magnesium sulphate was found as best. Thin layer chromatographic identification of colour was carried out and it was observed that the colour mainly has two pigments monascin and monascorubramine. Evaluation of colour was carried with tintometer which reveal that maximum red and yellow units are present in the same treatment having apple pomace supplemented with rice, glucose, mcdonosodium glutamate and magnesium sulphate. Optimization of growth conditions using response surface methodology (RSM) was carried out and optimum pH value of 6.25, 30 0 C temperature and time interval of 12 days was foundbest for production of colour, glucosamine and monacolin K in apple pomacesupplemented with rice medium. Chemical conversion of the colour to water soluble colour reveals that maximum conversion was obtained with amino glutamic acid (72%). Pigment so produce can be utilized in food products to minimize the harmful effects of synthetic colour and apple pomace can be utilized for the production of such colour.ThesisItem Open Access STANDARDIZATION OF METHOD FOR SEPARATION OF SEEDS FROM APPLE FOR RAISING APPLE ROOTSTOCKS(UHF,NAUNI, 2013) SATISH, KUMAR; SHARMA, P.C.ABSTRACT Process protocol for mechanical removal of fruit core from apple fruits and separation of seeds from fruit core for raising apple rootstocks was standardized. Fruit maturity characters viz.TSS, firmness, specific gravity etc. were analyzedto ensure use of fruits of seven different cultivars of apple of optimum maturity with good seed health. Fruit dimensions viz. horizontal and vertical fruit diameter, core length as well as core diameter were evaluated for characterizing mechanical device for coring of apple fruits. On the basis of fruit and core dimensions, mechanical corer consisting of coring tube internal diameter 22.1 mm, fruit holding cup and plunger device for moving the coring tube was developed. The coring efficiency of the mechanical apple corer (73.4 kg/h) was found about 5.12 times higher as compared to manual coring method (14.3 kg/h). For softening of fruit core prior to seed separation the suitability of enzymatic pre treatment of pectinase and amylase enzymes was evaluated. Mean core diameter after pectinase enzyme treatment was reduced from 22.1 mm to 17.9- 8.5 mm within a concentration range of 0.1- 1.0 per cent within 24-72 hours indicating good coresoftening. Use of amylase enzyme treatment on the other hand caused only 31.7 per cent reduction in core diameter of apple core. Thus, pre treatment of fruit core by using pectinase (1 %) enzyme for 24 hours was optimized. The softened fruit core was found suitable for passing through the mechanical tomato seed separator for separation of seeds. Various parameters of the mechanical seed separator viz.feed rate of the core, seed damage, seed loss and seed extraction efficiency were analyzed. The average seed extraction rate in mechanical seed separator (311.53 g/h) was found 18 times higher as compared to manual seed separation method (17.28 g/h) with negligible seed damage. The germination potential of the seeds separated through mechanical seed separator was found to be 89.9 % as compared to only 65.3 % germination recorded in seeds separated from apple pomace left after juice extraction. Thus, method of separation of apple seeds canbe adopted by the orchardists as well as fruit processing units to serve the apple industry for raising rootstocks.ThesisItem Open Access OPTIMIZATION OF THE PROCESS OF CIDER VINEGAR PREPARATION AND ITS EVALUATION(2015) YADAV, JAGRITI; JOSHI, V.K.ABSTRACT Apple (Malus domestica) is one of the most important temperate fruit crops of the world and is used besides other in vinegar production. The word vinegar is derived from the French word ‘Vin’ which means wine and the word ‘aigre’ means sour. It was originally made from wine. The Holy Bible mentions it and Hypocrites used it as a health remedy. Many healthful properties like lowering of cholesterol, hypertension etc. is associated with consumption of vinegar. Preparation of vinegar involves two fermentations viz; alcoholic and acetic acid fermentation. The alcoholic fermentation is carried out by Saccharomyces cerevisiae. Vinegar bacteria, also called acetic acid bacteria (AAB), are members of the genus Acetobacter and Gluconobacter, are characterized by their ability to convert ethyl alcohol (C2H5OH) into acetic acid (CH3COOH). The present study was carried out to isolate, characterize and identify the bacteria, to optimize the various factors involved in the production of cider vinegar and to develop the seasoned cider vinegar. Optimization of alcohol concentrations, nitrogen source concentrations, phosphate source concentrations and magnesium sulphate concentration was done by applying central composite design (CCD) of RSM for preparation of apple cider vinegar. Apple wine and cider vinegar was prepared by using optimized conditions from response surface methodology (RSM) experiment. Out of all the fermentations carried out with different cultures and growth regulators the treatment having maximum titratable acidity (5.07 %) was achieved in run 2 having 5 % initial alcohol concentration, 0.5 % K2HPO4 and 0.25 % ammonium sulphate with natural consortia. After fermentation, cider vinegar was seasoned with different herbs and spices. These recipes were evaluated for physico-chemical and sensory quality characteristics. Out of three recipes, 2nd recipe having 45 ml cider vinegar, salt, pepper, ginger, mustard (5 g each), 10 g honey and 15 ml olive oil was preferred by the judges.ThesisItem Open Access REFINEMENT OF TECHNOLOGY FOR EXTRACTION AND UTILIZATION OF APRICOT KERNEL OIL AND PRESS CAKE(2013) SHARMA, HIMANSHU; SHARMA, P.C.ABSTRACT Technology for mechanical separation of apricot kernels, improvement in oil extraction and utilization of volatile oil from press cake for control of plant pathogens was evaluated and refined. Out of different rolling surfaces, the use of 22.5o inclination angle on rubberized belt was found optimum for separation of kernels in mechanical separator. The size parameters of apricot kernels after soaking increased. Geometric dimensions such as length (12.0 mm), breadth (9.0 mm), thickness (6.0 mm), geometric mean diameter (8.6 mm) and sphericity (72.0 %) of apricot kernels was recorded to increase to 12.6 mm, 9.4 mm, 7.0 mm, 9.4 mm and 74.6 per cent respectively after soaking treatment. Besides, soaking of stones or decorticated stone mass brought about significant improvement in separation of kernels through mechanical separator with 78.6 per cent separation efficiency. Steaming of kernels at 5 psi for 15 min after addition of 10 % water brought about significant improvement in oil yield extracted through Table oil expeller. Further, the quality characteristics of oil from steamed kernels ranging between 2.27-2.77 mg KOH/g acid value; 100.21-100.63 g I2/100g iodine value; 5.12-5.27 meq/kg peroxide value and saponification value 189.67191.73mg KOH/g oil, were found within the specification as laid under Food Safety and Standard Act for almond oil. Besides, steaming of kernels caused complete removal of residual HCN from extracted oil and left over press cake. The oil also contained 272.0-277.0 µg/g vitamin E, which is regarded as natural antioxidant and make the oil suitable for cosmetic and pharmaceutical purpose. The oil was found rich in unsaturated fatty acid containing oleic (61.93-64.16 % w/w) and linoleic (25.66-27.71 % w/w) as the major fatty acid, fractions with only 8.61 to 8.87 per cent saturated fatty acids. The press cake left after oil extraction was found suitable for the extraction of volatile oil for various purposes. For extraction of volatile oil, the method consisting of maceration of press cake in water (1:10) at 50 oC for 12 hrs followed by extraction of 1 % distillate and re-distillation of distillate in 3 % each of CaO and FeSO4 followed by collection of 50 % of volatile oil with 29.8 % benzaldehyde was optimized. The volatile oil possessed good anti-fungal properties against some plant pathogenic fungi like Fusarium sp, Sclerotium sp and Macrophomina sp. At 15 % volatile oil concentration, 100 % mycelial growth inhibition was recorded in all the three fungi. Therefore, anti-fungal property of volatile oil of apricot kernel press cake could be a potential source of new natural anti-fungal agent against plant diseases caused by Fusarium sp, Sclerotium sp and Macrophomina sp. Thus, complete technology for mechanical separation of kernels, steaming of kernels for oil extraction and hydro-distillation of volatile oil from press cake can be adopted at commercial scale for utilization of apricot stones by the entrepreneurs.