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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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20101
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Subject: Horticulture × Author: DWIVEDI, SHAILENDER KUMAR × End date: 2010 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Production and evaluation of Bio-colour from plum pomace for use in Food Products
    (2010) DWIVEDI, SHAILENDER KUMAR; JOSHI, V.K.
    ABSTRACT Colour is an essential constituent and is probably one of the first characteristics perceived by the senses. With the increasing awareness of toxicity of synthetic colours, demand for pigments from natural sources has increased. This increasing consumer demand for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. Anthocyanins comprise a diverse group of intensely colored pigments responsible for the appealing colour of many fruits, vegetables and flowers. Besides the color attributes, interest in anthocyanins has intensified because of their possible health benefits. Present investigations were carried out to produce anthocyanin pigment as natural food colourants. Five types of anthocyanin extraction method were tried where water, ethanol, acetone and fermented plum pulp and pomace were used. The optimum method of extraction was found to be pomace + water (1:1). This extraction method gives highest tintometer red unit (4.50) along with lowest yellow unit (1.50) and maximum no. of anthocyanins (Cyanidin-3,5-diglucoside, malvidin-3-monoglucoside and cyanidin-3-monoglucoside). Four pH concentrations were tried for the precipitation out of which 3.3 pH was found best on thebasis of highest ‘a’ value. The plum pomace and juice extracts were precipitated with lead acetate, where lead salt was precipitated in much more quantity. Between plum pomace and plum juice, the later showed the highest lead content (95,628 ppm). Anthocyanin from the plum pomace with highest ‘a’ value (42.55) and least lead content was further extracted by using different concentrations of adsorbent (Amberlite XAD-16) out of which 35% XAD-16 concentration was found best with respect to highest adsorption (61.5%) and lowest ‘a’ value (11.44). Taking this concentration, the adsorption time was standardized by measuring adsorbed anthocyanin and colour values at different hours. Adsorption time was standardized as 8 hours for the maximum adsorption (95.25%). After adsorption, desorbent (ethanol)concentration was standardized as 60% with highest desorption of anthocyanin (94.96%). Antimicrobial and antioxidant activities of anthocyanin were also recorded at different concentrations. Highest antimicrobial activity and free radical scavenging activity (66.50%) was recorded at 100 mg/100 ml of anthocyanin. Stability of anthocyanin was observed with respect to temperature, pH and preservatives. Maximum stability was recorded at ambient temperature, low pH and low concentrations of preservatives. Optimum quantity of the crude anthocyanin was standardized for addition in RTS beverage (4%) and squash (8%). Storage stability in model RTS beverage and squash showed amarked degradation of anthocyanin at 350C than 50C and 250C. There was less change in dark condition than in day and UV light and at 2 pH than 4 pH. The change in colour was rapid in the first 1 month than in the later period of storage. The cost of the crude anthocyanin pigment was Rs10.86/ml. So, by the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced. Use of these pigments in processed food is promising with large economic potential.