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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 Preparation and evaluation of tea cider(YSPU, 2014) Vikas Kumar; Joshi, V.K.Apple (Malus domestica Borkh.) is one of the most important temperate fruit crops of the world, whereas, tea (Camellia sinensis L.) is the most important non-alcoholic beverage worldwide gaining further popularity as a “health drink”. It is consumed as morning drink by 2/3rd of world population. Black tea is a rich source of tannins, which are a group of astringent polyphenolic compounds such as flavonoids (theaflavin and thearubigin) and others derivatives of polyphenols. Cider is a low alcoholic beverage prepared and consumed all over the world. The polyphenols of tea can be utilized to improve the phenolics composition of cider by fermenting the tea leaf extracts alongwith apple juice. Present investigations were carried out to prepare tea cider. Musts prepared from different tea leaf extracts were fermented with two types of fermentation (with Saccharomyces cerevisiae var. ellipsoideus and natural fermentation). Fermentability and rate of fermentation was higher in apple tea wine having herbal tea than other tea, whereas, among the different concentrations of tea, rate of fermentation was the highest in apple tea wine having 5 g tea. On the basis of physico-chemical, antimicrobial and sensory quality characteristics, apple tea wine having 4 g CTC tea (fermented with Saccharomyces cerevisiae var ellipsoideus) was the best. A preliminary experiment prior to conducting the response surface methodology (RSM) was carried out to standardize the types of sugar sources, nitrogen sources and inocula. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate as a sugar source, DAHP as a nitrogen source and inoculated with Saccharomyces cerevisiae var ellipsoideus was rated the best on the basis of physicochemical and sensory quality characteristics. Standardization of tea concentration, initial TSS, DAHP and sulphur dioxide concentration and inoculum size was done by applying central composite design (CCD) of RSM for preparation of apple tea wine. On the basis of physico-chemical and sensory characteristics, runs having 4 g CTC tea, 20 oB TSS, 0.2 % DAHP, 100 ppm SO2 and 5 % inoculum were rated as the best. Further, the maturation was carried out for six months with three different wood chips i.e. Quercus spp., Bombax spp. and Acacia. spp. Based on physico-chemical, antimicrobial and sensory quality characteristics, apple tea wine matured with Quercus spp. wood chips was rated the best. The 6 month matured (with different wood chips) apple tea wine was blended with different proportions of apple juice (30, 40 and 50 per cent). Tea cider prepared with 40 per cent apple juice was rated as best on the basis of physico-chemical, antimicrobial and sensory quality characteristics. Tea ciders so prepared was a good source of phenolics, proteins and amino acids have moderate alcohol content, lower caffeine content with good antioxidant properties.ThesisItem Open Access Storage quality of fresh mushrooms (Agaricus bisporus Lange.) as affected by various pre- and post-harvest treatments(YSPU, 2015) Bira, Zuberi Mohamed; Thakur, K.S.Studies on ‘Storage quality of fresh mushrooms (Agaricus bisporus Lange.) as affected by various preand post-harvest treatments’ were carried out in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan during 2012-13 and 2013-14. The whole programme of work was divided into three separate experiments. In Experiment I(a) and Experiment I(b) various concentrations of different plant extracts and CaCl2 were applied to standardize the best post-casing treatments for production of quality mushrooms, which were then combined with various packaging materials to standardize the complete protocol of post-casing and packaging treatments under Experiment I(c). In Experiment II plant extracts and CaCl2 were tried as post-harvest treatments, whereas in Experiment III various coating materials were tested for their effect on storage quality of fresh mushrooms. All the post-casing treatments improved yield and physico-chemical quality characteristics of mushroom at harvest as well as during storage. Carbendazim @ 0.1 per cent in combination with 0.3 per cent CaCl2 applied at post-casing stage resulted in a yield of 2.26 kg/10kg bag of substrate and it was followed by 3.0 per cent garlic extract + 0.3 per cent CaCl2 treatment which produced 2.23 kg/10 kg bag as compared to 1.56 kg/10 kg bag under the control treatment. Garlic extract and CaCl2 treatments appeared to be more effective in retaining storage quality, as evaluated on the basis of reduction in physiological loss in weight (PLW), spoilage, total plate count (TPC), enzymatic browning and polyphenol oxidase activity. It was also more effective in retention of colour, moisture, pH, total soluble solids (TSS), proteins and total phenol contents during storage, as a result of which they were rated to be of higher overall acceptability, especially when mushrooms were packed in plastic moulded cups (punnets) and stored under refrigerated conditions. Plant extracts applied as post-harvest treatments were also effective in reducing deterioration in mushroom quality during storage with 3.0 per cent garlic extract + 0.3 per cent CaCl2 outperforming other treatments. The most effective postharvest coating treatment in retaining storage quality of mushrooms was the combination of 5.0 per cent calcium caseinate + 2.5 per cent glycerol + 0.25 per cent CMC + 0.125 per cent CaCl2, whereas chitosan acetate @ 1.5 per cent, Starlight @ 45 per cent and honey @ 10 per cent concentrations were effective to a lesser extent.ThesisItem Open Access Investigations on patulin in apple and apple products(YSPU, 2014) Lakhanpal, Pooja; Joshi, V.K.Apple (Malus domestica L.) is one of the most important tree fruit of the world. In India, apple is a major temperate fruit crop of importance to the states of Jammu and Kashmir, Uttrakhand and Himachal Pradesh. Major apple producing regions of Himachal Pradesh are Kullu, Shimla, Kinnaur and Mandi. The apples are usually harvested over a limited period of time; therefore it is necessary to provide storage and processing of the fruits to regulate marketing and prevent crop from wastage. The shelf-life of apples is affected by a number of factors, including primary infection by post-harvest pathogens and storage conditions. Blue mold caused by Penicillium spp. is the most important post-harvest disease of apple worldwide. It is important to distinguish and reduce P. expansum rot in apple fruit. Patulin (PAT), chemically (C7H6O4) a polyketide lactone (4-hydroxy-4H-furo[3,2-c]pyran-2(6H)-one) is a toxic secondary metabolite, a mycotoxin with carcinogenic, mutagenic and teratogenic potential mainly produced by a wide range of fungal species of the Penicillium, Aspergillus and Byssochlamys species growing on fruits, including apples. Present study was carried out to investigate patulin in apple and apple products. Patulin was detected in fresh processing grade/culled apples procured from Karsog area while in apples from Kinnaur and Rohru areas of Himachal Pradesh no patulin was detected at fresh fruit stage. During storage of apple fruits under ambient as well as refrigerated condition, increase in patulin content was recorded. However, the increase in patulin content and changes in other physico-chemical characteristics were higher under ambient condition than refrigerated condition. Processing stages of apple juice concentrate reduced patulin while TSS, titratable acidity and hydroxymethylfurfural increased in the final product. Survey of commercially available apple products showed that the apple wine, cider, vinegar, preserve and apple juice samples contained patulin while other products like apple concentrate, jam, jelly, baby food and dried rings were free from patulin. The apple fruits inoculated with Penicillium expansum and stored at refrigerated conditions with wrapping (aluminium foil) resulted in lesser changes in physico-chemical characteristics and patulin content as compared to apples stored under ambient condition without wrapping. Different physical, chemical and microbial methods have helped in reduction of patulin content. Treatment of apple juice with diatomaceous earth, pectinase, ascorbic acid and sulphur dioxide reduced patulin to no detectable level while in case of treatment with bentonite and pasteurization of apple juice reduced it by 35.16% and 29.45%. Alcoholic fermentation (cider) of apple juice successfully removed 70.67% of patulin while 77.14% reduction in patulin content took place in acetic acid fermentation (vinegar) of apple juice. The methods employed no doubt reduced the patulin content in the product, but they in themselves would not ensure complete removal of patulin rather both the methods of reduction and preventive measures are required to be used in complete harmony to achieve the objectives of patulin reduction. It is recommended that fruit damaged apparently, over- ripened or stored under ambient conditions for longer time increase the chances of infection with patulin producing fungi and thus, should be avoided for processing into various products besides their use for table purpose.ThesisItem Open Access Development of ecofriendly method for extraction of pectin from apple pomace and utilization of pomace as animal feed(YSPU, 2015) Chandel, Vinay; Vaidya, DevinaThe present study entitled “Development of ecofriendly method for extraction of pectin from apple pomace and utilization of pomace as animal feed” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2013-2015. Apple pomace, a by-product of processing was investigated as an alternative source of pectin and animal feed supplement. Dried apple pomace was utilized as substrate for pectin extraction at using ecofriendly chemical extractants (citric, malic, tartaric, phosphoric and acetic acid) and ecofriendly enzymes (cellulase, hemicellulase, amylase and xylanase) and precipitating agents (ethanol, propanol, acetone, calcium chloride, aluminium chloride and copper sulphate) and resulting pectin was analyzed for yield and some quality parameters (qualitative and quantitative). The optimized method for pectin extraction consisted of treating apple pomace powder 0.10mm fraction with citric acid extractant at pH 2.5 and autoclave heating at 121°C for 15 minutes followed by two fold concentration of pectin extract and precipitation using (95%) ethanol in the ratio of 1:2 (extract: ethanol) and drying in dehumidifier led to 26.92 per cent pectin yield (dwb) of 122 jelly grade. The pectin obtained can be successfully utilized for the preparation of different value added products similar to commercial pectin. Apple pomace is a rich source of carbohydrates, fibers and other minor nutrients, feasibility of apple pomace as a 10 per cent replacement in animal feed. The pectin extraction without crude chemicals may allow the food industry to move toward environment friendly technology and sustainable production of ecofriendly products. Thus utilization of apple pomace as pectin substrate and animal feed can help in ensuring better returns to the processors, such ventures greatly contribute towards controlling environmental pollution.ThesisItem Open 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 .ThesisItem Open Access DEVELOPMENT AND EVALUATION OF NOVEL PRODUCTS FROM GINGER (Zingiber officinale)(2015) DHIMAN, AARTI; KAUSHAL, MANISHAABSTRACT The present investigations entitled, “Development and evaluation of novel products from ginger (Zingiber officinale)” were carried out during 2014-15 in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP). Value added products like ginger appetizing flakes and plum ginger leather were developed and standardized from fresh tender ginger rhizome. Among all different peeling methods the use of mechanical peeler cum polisher machine procured from Maharana Partap University of Agriculture and Technology, Udaipur was found optimum in terms of minimum peeling losses, ease in handling and efficiency of operation. The slicing of ginger by addition of 30 per cent water and cooking for 1 hour under pressure (15 lbs) was found optimum for the extraction of homogeneous ginger pulp. The standardized method for preparation of plum ginger leather involves plum ginger pulp in the ratio of 60:40 and 50:50 concentrated to TSS of 25⁰B, followed by 1.0 and 1.5 per cent appetizer mixture respectively and drying in a mechanical dehydrator (55 ± 20 C) to a moisture content of 9.56 and 9.39 per cent respectively. Study indicated that all these dried products can successfully be stored under ambient storage conditions without much change in physico-chemical and sensory characteristics. The data revealed that the standardized method for preparation of ginger appetizing flakes involves 1.0 per cent lime juice or 1.0 per cent citric acid blanching, osmotic dip in 70 per cent sugar syrup for 4 hours, drying in a mechanical dehydrator (55 ± 20 C) upto moisture content of 11.95 to 12.04 per cent followed by rolling in 2.0 % appetizing mixture. Henceforth, it is concluded that the commercial adoption of this technology seems to be a profitable proportion for efficient utilization of fresh ginger rhizome thereby enhancing the income of growers.ThesisItem Open Access OPTIMIZATION OF METHOD FOR THE PREPARATION OF OSMO-DRIED PLUM (Prunus salicina L.)(2013) NEERAJ, KUMAR; SHARMA, K.D.ABSTRACT The present investigations entitled “Optimization of method for the preparation of osmo-dried plum (Prunus salicina L.)” were conducted in the Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2011- 2012. The findings revealed that plum grown under mid and high hills of Himachal Pradesh can successfully be used for the preparation of osmo-dried plum and plum appetizer to increase their palatability as well as functional value. On the basis of sensory evaluation of osmo-dried plum, treatment T3 (72oB) was found as the best among all treatments. Sensory evaluation of different treatments revealed that treatment T3 (8.25) performed best for overall acceptability. Storage studies revealed that moisture content, brix-acid ratio, reducing sugars and non-enzymatic browning of osmo-dried plum increased. Whereas, titratable acidity, total sugars, ascorbic acid, anthocyanins, total soluble solids and total phenols decreased during storage period of 6 months and changes were observed minimum in aluminium laminated pouches stored under refrigerated conditions while maximum in the polyethylene bags stored under ambient storage conditions. Slight decrease in sensory characters was observed after 6 months of storage, which was found comparatively less in the aluminium laminated pouches under refrigerated conditions and maximum was in the polyethylene bags stored under ambient storage conditions. Microbial studies depicted that all the products were safe for consumption as no apparent growth of microbes was detected. The pulp appetizer prepared from left over syrup revealed that the treatment T6 (45.50oB) gave the best result for physico-chemical and sensory characteristics. The cost of production of osmo-dried plum was estimated between Rs.41.84-43.93 per 100 g whereas, for appetizer it was Rs.36.41-51.56 per 700 mL depending upon the packaging material. Thus, the developed technology can be commercially explored at industry level for production of nutritionally enriched osmo-dried plum and better utilization of fruit during the glut period for ensuring better returns to the growers.ThesisItem Open Access REFINEMENT OF THE TECHNOLOGY OF THE TRADITIONAL SUR PRODUCTION IN HIMACHAL PRADESH(2013) ASHWANI, KUMAR; JOSHI, V.K.ABSTRACT Sur is the traditional alcoholic beverage produced in the many parts of Himachal using finger millet (Eleucine corcana) as a basic raw material. The product is prepared by traditional methods using the traditional inoculums under unhygienic conditions by the villagers and contains the microbiological contamination in the final product and also the quality of the product is not standard. Present investigations were carried out to refine the existing technology of sur production. The microbiological study of the natural inoculum (dhaeli) reported a mixed microflora viz. yeasts, bacteria and fungi. The sur production using six treatments involving traditional and beer manufacturing steps was carried out in the laboratory. The use of isolated consortium and pure yeast culture in the traditional method produced less alcohol as compare to traditional starter and posses off odour which was not acceptable. Further, in sur prepared by involving the beer manufacturing steps no additional sugar was added to carry out fermentation and the sugar content was increased by germination and mashing steps by the hydrolysis of starch. The germination of finger millet seeds at 25±2oC and 95% RH for 4 days increased the reducing sugar content from 1.47% to 8.62%. Further, increase in the sugars content was noticed during the mashing process. On the basis of physico-chemical and sensory quality characteristics, sur prepared by the beer manufacturing steps was found best. Out of the three treatments, involving beer manufacturing steps the treatment in which maize was used as adjunct and fermentation was carried using pure culture of Saccharomyces cerevisae var. ellipsoideus posseses the best sensory characteristics and the product was comparable to the beers available in the market.ThesisItem Open Access PROCESSING OF TENDER BAMBOO SHOOTS FOR EDIBLE PRODUCTS(2013) SYNREM, MARSANDOR; DHIMAN, ANJU K.ABSTRACT The present investigation entitled, “Processing of tender bamboo shoots for edible products” 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 (H P). Three species of edible bamboo shoots viz. Dendrocalamus strictus (S1), Dendrocalamus hamiltonii (S2) and Bambusa nutans (S3) were used for conducting the study. The quality analysis of these species showed that moisture content, protein and Vitamin C varied from 85.36-93.01, 3.00-3.70 per cent and 5.00-20.00 mg/100 g in S1, S2 and S3, respectively. Among the three species, Dendrocalamus hamiltonii was observed to be the best with respect to chemical evaluation. This variety is available locally and grown widely which generally is not utilized for processing into edible products. The Hydrogen cyanide (HCN) content was 43.05, 64.80 and 51.30 mg/100 g in S1, S2 and S3, respectively. Different treatments were used for the reduction of HCN out of which T1 (Pre-soaking for long time in water and boiling for 90 minutes ) was found to reduce HCN up to a level of 99 per cent. Keeping in view the availability and nutritional value of locally grown bamboo shoots, efforts were made to develop and standardize various value added products viz. pickle, chutney and candy. Standardized products were evaluated for their quality attributes and storage stability. Results showed that B.nutans was found to be the best for pickle and chutney preparation, while D.hamiltonii was best suited for candy making. Storage studies revealed that all the products can be stored well up to a period of six months at ambient temperature. The results indicated that the bamboo shoots can be successfully utilized for the preparation of edible processed products viz. pickle, chutney and candy which can add a variety to the horizon of food industry.
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