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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 EVALUATION OF SEEDLING MANGO (MANGIFERA INDICA L.) OF HIMACHAL PRADESH FOR PICKLE MAKING(UHF,NAUNI, 2016) DHARMENDER, KUMAR; THAKUR, N.S.ABSTRACT The present studies entitled, “Evaluation of seedling mango (Mangifera indica L.) of Himachal Pradesh for pickle making” were conducted during 2014-2015 in the department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Seedling mango (Mangifera indica L.) is one of the fruit which is available in abundance in the lower hills or plains areas of HP. It has got great commercial importance as it is used for the traditional preparation of pickle and amchur at its green mature stage besides for Table purpose. So, the present investigations were conducted to evaluate this fruit from different locations of HP for pickle making. Out of 24 locations of six districts of the State, fruits from 10 locations were selected on the basis of their physico-chemical and sensory charaecteristics and put in brine for four months in ambient storage conditions. Although losses in various quality characteristics of fruit were observed after the storage in brine but still found suitable for pickle making. Out of 10 locations, fruits from eight locations (Ghumarwin, Bhoranj, Gopalpur, Sulah, Bhawarna, Una Sadar, Nahan and Ponta Sahib) were found suitable for pickle making as per the standardized recipe. Pickle from these locations was packed in two packaging material and stored under ambient conditions. Although the quality of pickle from all locations was retained in both the packaging material during six months of storage. But pickle from the fruits of Bhoranj location retained its superiority with respect to sensory as well as some chemical characteristics during the storage in both the packaging material. However, the changes in quality parameters were slower in glass jar as compared to PET jar. Cost of production of pickle from all the locations varied but were comparable to the cost of the commercial mango pickle of standard companies in the market.ThesisItem Open Access STUDIES ON DEVELOPMENT OF GUAVA-JAMUN BASED LOW-CALORIE HEALTH DRINK(UHF,NAUNI, 2016) SHARMA, SAKSHI; SHARMA, RAKESHABSTRACT The present investigation entitled “Studies on development of guava-jamun based low- calorie health drink” was conducted to evaluate the suitability of utilizing guava and jamun fruits for preparing reduced calorie health beverages by blending guava pulp with jamun pulp and Aloe vera juice fortification in different proportions and replacing sugar sweetness with the sweetness of non-nutritive sweeteners viz. stevioside and sucralose. Out of various combinations tried, the blended drink prepared by using 60 per cent guava pulp + 40 per cent jamun pulp with 15 per cent fruit part and 15oB TSS was found the best on the basis of physico-chemical, nutritional and sensory characteristics herbal fortification with Aloe vera juice @ 5 per cent was optimized for improving nutritional and medicinal properties of the developed beverage. Further, the best rated guava- jamun blended drink and Aloe vera fortified guava- jamun blended drink contained higher amounts of ascorbic acid (18.38mg/100g and 33.91mg/100g), total phenolic content (32.75mg/100 and 36.12 mg/100g), antioxidant activity (11.30% and 13.40 %) and also showed strong antimicrobial activity against human pathogen E. coli and Staphylococcus aureus as compared to standard guava drink. Among non-nutritive sweeteners, use of stevioside at 75 per cent and sucralose at 85 per cent level of sucrose substitution was optimized to prepare Aloe vera fortified guava jamun blended health drink. The optimized beverages were analyzed for various physico-chemical, nutritional and sensory attributes during storage. Though, the beverages experienced marginal changes in various physico-chemical and sensory attributes, yet remained shelf stable during storage period for six months at ambient temperature. The Aloe vera fortified low-calorie guava-jamun blended health drink having 75 per cent stevioside and 85 per cent sucralose contained 15.90 Kcal/100g and 11.40 Kcal/100g energy value and as such brought about 72.37 per cent and 80.19 per cent reduction in calories over 100 per cent sucrose (sugar) sweetened drink, respectively. Overall, it was concluded that, guava and jamun can successfully be utilized for the development of low-calorie functional/health beverages with substantial reduction in calories by way of blending and/or fortification with Aloe vera and replacing sucrose sweetness with stevioside (75%) and sucralose (85%). Further, the developed products had better taste, palatability, medicinal and nutritive value beside reduced energy value; hence their availability in the market will definitely benefit the health conscious people.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 STANDARDIZATION OF METHODS FOR RIPENING OFBANANA FRUIT(2016) BHARDWAJ, PRIYANKA; THAKUR, K.S.ABSTRACT The present investigations entitled “Standardization of methods for ripening of banana fruit” were conducted during 2014-15. The whole programme of work was carried out under two separate experiments. For both experiments mature green bananas were procured from the local market. They were properly packed in suitable containers and were promptly transported to the Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. In experiment I the fruits were properly packed in PE bags after the application of various ripening treatments. In this experiment, postharvest treatment with 300 ppm ethylene gas for 48 hours proved to be the most effective treatment in hastening ripening of the fruits although the use of lower concentrations of ethylene, ethephon dips and calcium carbide sachets were also effective in bringing about ripening changes. Such fruits exhibited higher physiological loss in weight besides showing faster changes in total soluble solids, reducing and total sugars and total phenol content. These treatments ware also effective in increasing the respiration rate, thereby increasing the overall ripening rate of fruits. A gradual decrease in dry matter and starch content was observed in fruits treated with 300 ppm of C2H4 whereas, it enabled the fruit to retain maximum titratable acidity, ascorbic acid and overall acceptability of the fruits. In the second experiment mature, green banana fruits were packed in air tight containers along with different materials which have been used to ripen various fruits by traditional methods. It was observed that the use of ripe fruits (apple / banana) in an air tight container was most effective for faster and uniform ripening, as such fruits exhibited higher total soluble solids, sugar content, ascorbic acid, and respiration rate and lower dry matter content. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. Fruits ripened with the use of Adhatoda vasica leaves, 250 ppm of ethephon or 100 ppm C2H4 also exhibited faster ripening changes in comparison to other treatments, although spoilage was found to be maximum in fruits ripened with Adhatoda vasica leaves.