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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 × End date: 2012 × Start date: 2012 ×
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    ThesisItemOpen Access
    EVALUATION OF DRYING MODES AND PACKAGING MATERIAL FOR STORAGE OF WILD POMEGRANATE (Punica granatum L.) ARILS
    (2012) SHARMA, ANSHU; THAKUR, N.S.
    ABSTRACT The present studies entitled, “Evaluation of drying modes and packaging material for storage of wild pomegranate (Punica granatumL.) arils” were conducted during 2011-2012 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Wild pomegranate (Punica granatum L.) is the only wild fruit which has got commercial importance because of its high acidic nature. It is used as an acidulant in curries, chutneys and many other culinary preparations. It is also considered as a good source of an antioxidant because of the presence of various compounds like phenols, anthocyanins, ascorbic acid etc. in it. The freshly extracted arils of wild pomegranate fruit were pre-treated (steam blanching for 30 sec followed by sulphuring @ 0.3 per cent for 60 min) to check the browning as suggested by Thakur et al., 2010. Three drying modes like mechanical cabinet drier, solar tunnel drier and open sun were compared to dry the pretreated arils on the basis of various physico-chemical and sensory quality characteristics. The arils from the best drying mode (mechanical cabinet drier; 60 + 2oC) possessing maximum desirable sensory and physico-chemical characteristics were packed and stored in nine different packaging treatments viz., aluminium laminated pouches (ALP) polyethylene pouches (PEP), thermofoam trays (TT), ALP+5% sugar, PEP+ 5% sugar, TT+5%+ sugar, ALP+5% Salt, PEP+5% salt and TT+ 5%+ Salt for 6 months under ambient storage conditions. Although the slight changes in various physicochemical characteristics like moisture, TS, titratable acidity, pH, reducing sugars, total sugars, ascorbic acid, anthocyanins, phenols, NEB, furfural, HMF, and sensory quality characteristics of dried arils occurred during storage but the arils packed in aluminium laminated pouch containing either salt or sugar retained most of these characteristics better than other packaging treatments. So aluminium laminated pouch can be used as a packaging material for the packaging of dried arils (anardana) on commercial scale. Putting of salt or sugar sachet along with the arils inside the pouch will be an additional advantage to retain the quality of anardana .