Thumbnail Image

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.

Browse

2021 - 20242
Reset filters
Subject: Food Technology × End date: 2024 × Start date: 2020 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    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.
  • Thumbnail Image
    ThesisItemOpen Access
    Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh
    (College of Horticulture and Forestry, Dr YSP UHF, Neri, Hamirpur (H.P.), 2021-01-27) Shivani; Saini, Raj
    The present investigation entitled “Exploring lactic acid bacteria for probiotic attributes from fermented foods in low hill region of Himachal Pradesh” was carried out to isolate lactic acid bacteria (LAB) from diverse local fermented food samples that included lassi, dahi, and batter or dough of jalebi, bhature, babroo, badi and seera, as well as raw milk on deMan, Rogosa and Sharpe (MRS) agar and assess them for probiotic attributes. Thirteen out of total forty two bacterial isolates obtained from different foods, were presumed as LAB isolates on the basis of catalase test, Gram’s reaction and bacterial growth on MRS agar with bromocresol purple. They were screened initially for acid tolerance at pH 2 and pH 3. The LAB isolates showed good tolerance to pH 3 with a cell viability of 4.49±0.09 to 10.37±0.03 log cfu/ml after 180 min of incubation at 370C. Only some isolates could tolerate pH 2 for 120 min. Among the thirteen LAB isolates, seven isolates (NM2, NL1, NL2, JN1, JN2, NB2 and BS3) with good acidity tolerance (43.5 to 97.76% cell survival at pH 3 for 3 h) were further evaluated for growth at pH 9, bile tolerance, antimicrobial activity, safety assessment and functional probiotic attributes. The LAB well tolerated the alkaline conditions with high cell viability (10.06±0.05 to 11.14±0.03 log cfu/ml) at pH 9 after 8 h of incubation. The isolates showed resistance to 0.3% bile salt concentration with 39.18 to 88.36% cell survival for 8 h. The isolates variably displayed fair to good inhibition of pathogenic bacteria Bacillus cereus and Pseudomonas aeruginosa. The lactic acid produced by the LAB isolates ranged from 6.33±0.14 to 7.86±0.10 g/l at 370C after 24 h, and the maximum was observed for BS3. All isolates displayed exopolysaccharide production. Their safety assessment revealed that most LAB isolates exhibited antibiotic susceptibility to ampicillin, chloramphenicol, vancomycin, tetracycline and gentamicin; all were non-haemolytic and did not show gelatinase activity. The LAB isolates revealed high autoaggregation ability (87.47 to 90.13%), and maximum towards xylene (hydrophicity >40%) was exhibited by only one isolate BS3 (42.90%). The selected LAB were catalase negative, Gram positive cocci or coccobacilli, and differed in their biochemical characteristics. Based on the various probiotic attributes displayed by the LAB isolates, only one isolate BS3 from badi with overall good probiotic attributes was selected for 16S rRNA gene sequencing and identified as Enterococcus faecium strain BS3. The study concludes that local fermented foods are a good source of lactic acid bacteria with promising probiotic traits. However, additional tests are required to meet the safety and functionality criteria as well as the technological usefulness of the isolates in the production of probiotic foods.