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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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1996 - 199922010 - 20191
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    ThesisItemOpen Access
    EXTRACTION AND UTILIZATION OF PAPAYA LEAF EXTRACT FOR PREPARATION OF READY TO SERVE BEVERAGES
    (COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2019-11-29) KUMAR, MANOJ; SHARMA, P C
    The present investigation on the “Extraction and utilization of papaya leaf extract for preparation of ready to serve beverages” was carried out in the Department of Food Science and Technology. Papaya leaf juice is known to improve the platelet counts in dengue fever patients due to presence of various bioactive components. In order to utilize this property of papaya leaves, efforts were made to optimize method for papaya juice extraction and preparation of papaya juice based mango nectar. Papaya leaf juice extracted by using different techniques viz; T1 Cold juice extract, T2 Hot juice extract, T3 hot juice extract with 20% water, T4 hot juice extract with 30% water and T5 hot juice extract with 40% water was evaluated for different physico- chemical and sensory attributes. It was observed that Juice yield of extract varied from 48- 58.7%, TSS 2.2 – 5.54⁰B, titratable acidity 0.02-0.06%, pH 6.8- 7.2, total phenol 2.24- 2.47 mg GAE/ml, chlorophyll 0.068-0.214 mg/ml, reducing sugar 2.98- 4.90 mg/ml, total sugar 3.75-4.97 mg/ml and ascorbic acid 0.47-0.86 mg/100ml. Among different treatments, the papaya leaf juice extracted by using hot extraction method after diluting with 20% water (T3) was adjudged the most appropriate with respect to better juice yield (48.2%), chemical and sensory attributes and hence optimized for preparation of papaya leaf juice based mango nectar. Out of different combinations viz; 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90 and 0:100% of mango pulp and papaya leaf juice, the fruit nectar prepared by using 20% juice/pulp in proportion of 70% mango pulp and 30% papaya leaf juice, 15⁰B TSS and 0.3% titratable acidity was found the best on the basis of sensory attributes. Chemically, the product contained 15⁰B, 0.3% acidity, 147.68mg/ml total sugar, 42µg/100ml ascorbic acid, 1.07mg GAE/ml total phenol with 23.39% antioxidant activity. The product remained acceptable up to 90 days of storage with negligible changes in different chemical and sensory attributes at both ambient (30-35⁰C) and (5±1⁰C) low temperature. After 90 days of storage value for different attributes at low and ambient temperature were found as 15.6 and 15.7⁰B TSS, 0.36 and 0.38% acidity, 3.91 and 3.86 pH, 35 and 33µg/100ml ascorbic acid, 1.20 and 1.17 mg GAE/ml total phenol, 147.84 and 150.74 mg/ml total sugar, 61.30 and 68.30 mg/ml reducing sugar and 17.42 and 16.89% antioxidant activity respectively. Microbiologically, the product remained safer with no growth of any micro-organism. The product remained self-stable up to 90 days of storage at both ambient and low temperature. Thus, papaya leaf juice can be utilized for preparation of papaya juice based mango nectar for its regular consumption as a health promoting beverage.
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    ThesisItemOpen Access
    TREE-CROP INTERACTION STUDIES IN AGROFORESTRY SYSTEM - PRODUCTIVITY MOISTURE AND NUTRIENT DYNAMICS
    (DR. YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY ; SOLAN, 1999) KUMAR, MANOJ; VERMA, K. S
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    ThesisItemOpen Access
    BIO-ECONOIC APPRAISAL OF AGROFORESTRY LAND USE SYSTEMS
    (COLLEGE OF FORESTRY DR. YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY NAUNI, SOLAN, 1996) KUMAR, MANOJ; VERMA, K. S