Loading...
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
10 results
Search Results
Now showing 1 - 9 of 10
ThesisItem Open Access DEVELOPMENT OF EDIBLE FLOUR AND ITS SUPPLEMENTED PRODUCTS FROM INDIAN HORSE CHESTNUT (Aesculus indica Colebr.)(UHF,NAUNI, 2023-07-13) JYOTI RANI; N S THAKURABSTRACT The present studies entitled, “Development of edible flour and its supplemented products from Indian horse chestnut (Aesculus indica Colebr.)” were conducted during 2020-2022 in the department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The aim of the study was to remove the saponins content from the Indian horse chestnut and utilize it for the development of its supplemented products. Indian horse chestnut contained saponins 6.50±0.04 per cent and in flour contained 13.90±0.03 per cent. Nuts after dehulling were grated in mechanical grater. This grated mass could be blanched for 4 min followed by soaking in water for 6 h at 60 oC while replacing the water in three cycles of every 2h. Same pretreated mass could further be soaked in ethanol: water solvent (30:70) mixture for 6 h at 60 oC while again replacing the water in three cycles of every 2 h. Then, further ultrasound assisted extraction could be done in the same earlier treated sample with 30 per cent ethanol in water for 15 minutes at 50±1°C and further soaking can be performed at 60 oC while replacing the solvent mixture in three cycles of 2 h. After all these sequential treatments, the mass could be dried in mechanical cabinet drier at 60 ± 2°C for 20.06 hours before it is pulverised to flour. The edible dried flour contained starch (46.04±0.33 %), total carbohydrates (53.11±0.11%), reducing sugars (3.15±0.02 %), total sugars (4.05±0.02 %), crude protein (8.65±0.18 %), fat (4.08±0.05%), crude fibre (1.96±0.01%), total phenols (490.66±0.50 mg/100g) and saponins (1.97±0.02 g/100g). The flour could be packed in ALP with moisture and oxygen absorbers for its storage under ambient temperature conditions (20- 28oC) and refrigerated storage conditions (4-7oC), however, the quality was retained better under refrigerated temperature conditions as compared to ambient. This flour can be used for further development of products like halwa premix and cookies. Both the products can be supplemented with 40 per cent edible Indian horse chestnut flour (325μm particle size for Halwa premix and 225 μm for cookies), successfully. Halwa premix packed in ALP with moisture and oxygen absorbers could be stored better under refrigerated temperature conditions (4-7oC) as compared to ambient temperature conditions (20-28 oC) for six months. Cookies packed in ALP could be stored under ambient temperature conditions (20-28 oC) for four months without changes in their quality. The cost of production of halwa premix and cookies was comparable to the cost of the similar products in the market.ThesisItem Open Access BIOPROCESSING OF SAND PEAR FOR VINEGAR PRODUCTION(UHF,NAUNI, 2023-06-19) SHUBHAM SAMKARIA; RAKESH SHARMAABSTRACT The present study entitled “Bioprocessing of sand pear for vinegar production” 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 2019-2023. Sand pear or Asian pear (Pyrus pyrifolia L.), also popularly known as “Patharnakh” in Northern India, is a rich source of nutrients and various health promoting bioactive compounds. In the present study, sand pear fruit was utilized for vinegar production. The juice extracted from sand pear fruit was used for base wine production using three different sugar sources viz. cane sugar, honey and jaggery. Various factors like inoculation rate (%), initial TSS of the must (°B), DAHP content (%) and SO2 concentration (ppm) were optimized for base wine production using RSM. Base wines prepared from sand pear juice using cane sugar (base wine 1) and honey (base wine 2) were selected for further acetification processes on the basis of physico-chemical responses and sensory scores. Both base wine 1 and base wine 2 were subjected to acetification process using mother vinegar culture and Acetobacter aceti. Various growth factors viz.; inoculation rate (%), initial alcohol (%), yeast extract (%), DAHP (%) and MgSO (%) were optimized using RSM. The study revealed that acetification process using mother vinegar culture had higher rate of acetification (g/l/d) and fermentation yield (%) of 0.88 (g/l/d) and 78.50 (%) for base wine 1 and 0.75 (g/l/d) and 77.09 (%) for base wine 2 respectively, as compared to 0.53 (g/l/d) and 68.94 (%) for base wine 1 and 0.48 (g/l/d) and 73.37 (%) for base wine 2 respectively, using Acetobacter aceti. Herbal sand pear vinegar was also developed by incorporating lime juice (5ml/100ml) and honey (5g/100ml) along with seasoning of vinegar with dried leaves of lavender (2.5g/100ml) and rosemary (2.5g/100ml) for a period of two weeks. The developed herbal vinegar had higher sensorial scores as well as higher total phenolic content of 68.17 (mg/100 ml GAE.) as compared to 49.34 (mg/100 ml GAE) in vinegar 1 (prepared from base wine 1 using mother vinegar culture) used for preparation of herbal vinegar. The acetification of base wine 1 was also done using acetator (bio-fermentor) which gave higher rate of acetification (g/l/d) and fermentation yield (%) of 1.54 (g/l/d) and 84.42 (%) respectively. The developed vinegars were also analyzed for some of the major phenolic compound present using HPLC and it was revealed that ethyl gallate, gallic acid, chlorogenic acid and caffeic acid were the predominant phenolics present in the developed sand pear vinegars, while highest phenolic content was quantified in case of herbal sand pear vinegar. The developed vinegars were also studied for their storage stability for a period of six months both under ambient and refrigerated conditions. No significant effect on the quality of vinegars was observed during the storage period irrespective of the conditions of storage.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 DEVELOPMENT OF ECOFRIENDLY METHOD FOR EXTRACTION OF PECTIN FROM APPLE POMACE AND UTILIZATION OF POMACE AS ANIMAL FEED(2015) CHANDEL, VINAY; VAIDYA, DEVINAABSTRACT The 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 pollutionThesisItem Open Access DEVELOPMENT OF A METHOD FOR SAFE RIPENING AND REMOVAL OF CALCIUM CARBIDE RESIDUES IN TRADITIONALLY RIPENED MANGO FRUITS(2015) CHANDEL, REENA; SHARMA, P.C.ABSTRACT Studies on estimation of harmful residues of arsenic on the mango fruits due to ripening by calcium carbide (CaC2) and development of method for removal of residues from the fruits were carried out to ensure residue free fruits to the consumers. Besides, an appropriate size ripening chamber and suitable ripening agent was also optimized for safe ripening of mangoes by the small scale traders and farmers. Mango fruit ripened by using different combinations of calcium carbide viz. dipping in calcium carbide solution (1and 2%) or placing calcium carbide in sachet in the fruit box (5 g & 10 g/5kg mango fruit box) were evaluated for presence of arsenic, calcium and phosphorus residues and compared with the level of residues found in mango fruit from the market as well as in the fruits ripened without using calcium carbide (control). Out of different combinations, the fruits ripened by using CaC2 either as solution or in the form of sachet contained arsenic content between 34.73-83.43 ppb, while the fruit ripened without using CaC2 did not contain any arsenic residue. Thus, presence of arsenic on the ripened mangoes can be used as a tool for detecting CaC2 ripened fruits from the fruit lot. Among all the treatments, the highest phosphorus residues were found in mango fruits collected from the market (13.55 mg/100g). Presence of very high amount of arsenic in the fruits collected from the market indicate that mangoes are ripened by traders using very high concentration of CaC2 i.e. more than 10 g calcium carbide. Among different fruit parts, highest residue (ppb) was found on the fruit-surface followed by peel and pulp. Further, the pattern of arsenic residues found in fruits at different sampling intervals from the local market indicate that traders use very high dose of CaC2 for ripening during the early starting season (106.27-100.74 ppb) of mango and thereafter the quantity required might be decreased (76.85 ppb). The quantity of calcium and phosphorus found in the CaC2 ripened fruit was not appreciably different than that of untreated fruits and as such was not found to be suitable as tool for CaC2 detection. Out of different washing treatments used for removal of residues dipping of fruit in solution of 2% Na2CO3 solution or in agri-biosoft aqueous solution for 12 hr was found effective in reducing the arsenic residue from 71.02 ppb to just 6.74-9.05 ppb from fruit surface. The treatments also helped to some extent to remove arsenic residue from the peel and pulp of the fruits. Further, the washing treatments were effective in removal of adhering calcium and phosphorus residues from the fruit surface but were unable to reduce the calcium and phosphorus from the peel and pulp of the ripened mangoes. Thus, dipping mangoes in 2% Na2CO3 solution for 12 hr can be recommended for removal of arsenic residues from the CaC2 ripened mangoes prior to their consumption. Ripening chamber (1.7 m3) made of wooden board, tin sheet and thermocol fitted with evaporative cooler was found suitable for ripening agents, ethylene gas (100 ppm) generated by dissolving ethrel and sodium hydroxide inside the ripening chamber was found most suitable for ripening of mangoes at a small scale. Thus, developed technology for ripening of mango fruits inside the ripening chamber can be adopted by the small scale traders and farmers to ensure safe fruit to the consumer without any presence of harmful residues.ThesisItem Open Access PREPARATION AND EVALUATION OF TEA CIDER(2014) VIKAS KUMAR; JOSHI, V.K.ABSTRACT 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.