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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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Subject: Food Technology × Author: Shrey, Sumit × End date: 2024 × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardization of extraction methods and preservation techniques of Hill Lemon (Citrus pseudolimon Tan.) juice
    (College of Horticulture & Forestry Dr YSP UHF, Neri, Hamirpur(H.P.), 2024-04-10) Shrey, Sumit; Chaudhary, Preeti
    The present study was conducted to standardize various hill lemon juice extraction methods its preservation and evaluate juice quality during storage. Hill lemon is rich in vitamin C, known for its antioxidant properties and immune boosting effects. The study revealed that the juice of hill lemon contains various health-related elements and valuable components such as vitamin C (40.68mg /100g), naringin (8.84 mg/100 ml), limonin (3.32 mg/100 ml), citric acid (5.01%), antioxidants activity (66.57%), phenols (3.91 mg GAE/100g) and many other bioactive compounds, which confer vascular protection, reduce inflammation, improve gastrointestinal function and health and play an important role in preventing conditions like diabetes, cancer and various neurological diseases. Various extraction methods viz., Screw type juice extractor with and without peel, crushing of fruit with and without peel and then pressing in hydraulic press for juice extraction and rosing/burr machine were used for juice extraction. Out of five juice extraction method, hill lemon juice extracted without peel using screw type juice extractor had the maximum juice yield 49.17 per cent and adjudged ‘like moderately’ on the 9-point hedonic scale. This method of juice extraction was further used for storage study prior to storage juice was pretreated with PVP @1.5 per cent for debitter and clarify juice and packed in PET and glass bottle using various preservative techniques viz., heat processing, KMS @350ppm SO2, sodium benzoate @350ppm, heat processing with addition of KMS @350ppm and heat processing with addition of sodium benzoate @350ppm and kept under ambient storage temperature for storage study. A slight decrease was recorded in various physico-chemical characteristics like cloud, titratable acidity, ascorbic acid, non-reducing sugars and antioxidant activity while parameters like sedimentation, TSS, pH, reducing sugars, total sugars, limonin, naringin and non enzymatic browning increased during the three months of storage. Out of all the preservative methods, juice stored with KMS @350 ppm and packed in glass bottles was effective in retaining better physico-chemical characteristics and scored highest in terms of sensory scores on 9 point hedonic scale during storage. This research contributes to the understanding of sustainable and efficient practices for processing and preserving hill lemon juice, potentially benefiting local industries, small-scale farmers, and consumers alike.