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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 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, PreetiThe 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.ThesisItem Open 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, RajThe 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.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.ThesisItem Open Access REFINEMENT OF TECHNOLOGY FOR PRODUCTION OF LACTIC ACID FERMENTED VEGETABLE PRODUCTS(2013) SARITA, DEVI; JOSHI, V.K.ABSTRACT The present Investigations entitled “Refinement of Technology for production of Lactic acid fermented vegetable products” were carried out in the Department of Food Science and Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during the year 2011-12. The present findings revealed that that lactic acid fermented pulp can be successfully utilized in the preparation of different products. In case of carrot and radish RTS and appetizer, treatment with 50 % fermented pulp + 50 % unfermented pulp gave the best results for physico-chemical as well as sensory characteristics. In case of carrot and radish chutney, treatment having 50 % fermented pulp + 50 % unfermented pulp gave the best results respectively. For the best sensory characteristics treatment T1R4Ca in carrot and T1R3Ra in radish gave the highest scores whereas, in case of pickle- in- brine treatment T2R3C in carrot and T2R3R in radish gave the highest scores. During the passage of storage period, there was a slight decrease in all the physico-chemical and sensory characteristics except pH and browning. Among the different packaging materials and storage conditions, the product stored in glass jars and refrigerated conditions showed less change in all the physico-chemical and sensory characteristics than the product stored in the plastic jar and ambient conditions, respectively during the 6 month storage. Fermented carrot had the higher cost of production (Rs. 50.34) than the fermented radish of (Rs. 48.26). The cost per unit bottle for radish based fermented ready-to-serve drink and appetizer were found to be the lower Rs.8.97 and Rs.13.56/200 ml bottle than those of carrot respectively. Thus, the developed technology can be commercially explored at industry level for production of the fermented processed products with probiotic effect.ThesisItem Open Access EFFECT OF POSTHARVEST TREATMENTS ON STORAGE QUALITY OF BELL PEPPER (Capsicum annum L.)(2015) JYOTI, KIRAN; THAKUR, K.S.ABSTRACT The present investigations entitled “Effect of postharvest treatments on storage quality of bell pepper (Capsicum annum L.)” were conducted during 2013-14. The whole programme of work was carried out under two separate experiments. In the first experiment the effect of different chemical treatments on storage quality of bell pepper was evaluated, whereas in the second experiment various plant extracts and waxing material were tried for retaining storage quality of the fruit. For both experiments freshly harvested bell peppers were procured from the local market. They were properly packed in suitable containers and were promptly transported to the Postharvest Physiology Laboratory, Department of Food Science and Technology, UHF, Nauni. In experiment I postharvest treatment with 1-MCP proved to be the most effective treatment in in retaining storage quality as the fruits exhibited lower physiological loss in weight besides showing lower changes in total soluble solids, reducing and total sugars and total phenol content in fruits. The treatment was also effective in reducing the respiration rate, thereby reducing the overall ripening process and prolonging storage life of fruits. H₂O₂ dip for 30 minutes @ 15mM was found to be most effective in reducing spoilage. Salicylic acid dip treatments for 5 minutes (1000 ppm) exhibited lower decrease in dry matter content and retained maximum capsaicin content in fruits whereas, CaCl2 treatment @ 1.5 per cent retained maximum titratable acidity, ascorbic acid and was also an effective in minimizing deterioration in fruit quality and extending shelf life. In the second experiment Starlight wax coating @ 50 per cent retained maximum total soluble solids, sugars, capsaicin content and exhibited minimum physiological loss in weight and respiration rate. Such fruits also exhibited lower increase in dry matter content. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. Aloe vera gel (15%) was found to be most effective in reducing spoilage and retaining titratable acidity, ascorbic acid and total phenol content in fruits during the 28 day storage period. Garlic extracts (30%) and mint leaf extract (30%) were also effective in retaining storage quality and extending shelf life of fruits in comparison to control.
