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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 and Nutrition × End date: 2019 × Start date: 2013 × Type: Thesis ×
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    ThesisItemOpen Access
    OPTIMIZATION OF POST-HARVEST TREATMENTS TO EXTEND THE SHELF-LIFE OF WHITE BUTTON MUSHROOM (Agaricus bisporus)
    (2013) SINGH, NEHA; VAIDYA, DEVINA
    Abstract The present study entitled “Optimization of post-harvest treatments to extend the shelf-life of white button mushroom (Agaricus bisporus)” was conducted during 2010-2011 and 2011-2012 in the Department of Food Science & Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan. Mushrooms, known as Ksumpa in Sanskrit and Khumbi or Kukurmutta in Hindi are simple form of plant life, which have been used by mankind as food and drug since time immemorial. They are not only a privileged class delicacy all over the world but are also the nutritive food especially suited to diabetes.Mushrooms are mainly marketed in fresh form due to their highly perishable nature and deteriorate within a day after harvesting due to its high respiration rate and delicate epidermal structure. Therefore, the present study was conducted to extend the shelf-life of button mushroom. The freshly harvested mushrooms were washed with different solutions of CaCl2, citric acid, KMS, and NaCl, and of their combinations, for 2 minutes and analyzed for best washing treatments. The mushrooms washed with three standardized washing treatments i.e. plain water washing, 0.5% KMS and 0.5% CaCl2 + 0.5% KMS + 0.5% NaCl were then packed with four packaging materials of varying thickness i.e. polypropylene, low density polyethylene, commercially used package, and paper punnet with shrink wrapping and stored at ambient (22+2 °C) and refrigerated (4+2 °C) conditions. During storage, different physical and biochemical parameters viz., weight loss by mushroom, moisture content, weight gain by absorber, degree of whiteness, total phenols, pH, respiration rate, visual and microbial observations were done. On the basis of visual as well as physico-chemical characteristics, the mushroom treated with 0.5% KMS and 0.5% CaCl2 + 0.5% KMS + 0.5% NaCl and packed in polypropylene (1500 gauze) was found to have good retention of colour, texture as well as better storage life of 3 days at ambient condition and 9 days at refrigerated condition. The mushrooms were then packed in polypropylene with different concentrations of moisture absorber (4, 8, 12 and 16 g) and were subjected to the storage period of 0, 3, 6 and 9 days at ambient and refrigerated conditions. Mushrooms packed in polypropylene pouches with 12 g absorber and stored at refrigerated condition showed best results up to 7 days of storage with respect to weight loss and visual sensory analysis. Quality of mushrooms was found to be maintained with moisture absorber irrespective of the storage conditions.