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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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Author: PRIYANKA × Start date: 1986 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STUDIES ON IN VITRO SHOOT REGENERATION IN CYTOPLASMIC MALE STERILE LINES OF BELL PEPPER (Capsicum annuum L.)
    (UHF,NAUNI, 2021-12) PRIYANKA; ANUPAMA SINGH
    ABSTRACT Capsicum is one of the most important vegetable crop. Male sterility is a desirable trait for hybrid seed production as it can reduce the cost of seed production drastically. However, maintaining CMS lines is quite difficult as it requires repeated crossing to a maintainer line. Tissue cultured male sterile line can be raised without any problem of crossing and enables to save land, time and labour. Therefore, in the present study, shoot regeneration was attempted in cytoplasmic male lines of bell pepper using different explants. Three different types of explants i.e., nodal segments, cotyledons and hypocotyls were used for in vitro shoot regeneration for male sterile and maintainer line of bell pepper and tested on various combinations and concentrations of growth regulators. Surface sterilants, bavistin (0.4%), sodium hypochlorite (0.2%) and mercuric chloride (0.1%) were found effective in surface sterilization of nodal segments. Per cent shoot regeneration was maximum with nodal explants i.e., 56.90% in male sterile and 58.30% in maintainer lines of bell pepper. The MS medium supplemented with 3 mg/L BAP and 0.5 mg/L IAA proved best for both lines while the multiplication rate was highest in MS medium supplemented with 5 mg/L BAP, 0.5 mg/L IAA and 0.1 mg/L GA3 with the multiplication rate of 1:4 and 1:3 in male sterile and maintainer lines, respectively. Shoot regeneration was also obtained from cotyledon and hypocotyl explants in MS medium supplemented with 7.5 mg/L zeatin and 2 mg/L GA3
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    ThesisItemOpen Access
    UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF FRUIT BAR/LEATHER
    (UHF,NAUNI, 2017-12) PRIYANKA; DHIMAN, ANJU K.
    ABSTRACT The present investigation entitled “Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of fruit bar/leather” was carried out during 2015-2017 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to develop the fruit bar from ripe pumpkin and to evaluate its quality and storage stability. The pumpkin with 87.81 per cent moisture and 7.60 ⁰Brix TSS was found to be a good source of β-carotene (16.26 mg/100 g), ascorbic acid (15.55 mg/100 g) and crude fibre (0.58%). Among different combinations, the TSS of pumpkin pulp raised to 40⁰B by adding sugar, citric acid (1.5%) and pectin (2%) was found to be the best on the basis of sensory evaluation for the preparation of bar. The overall sensory quality of bar prepared by using concentrated pulp and cooking of ingredients for 2-3 minutes (C4) which contained 9.89 and 8.75 mg/100 g β-carotene and ascorbic acid, respectively was rated superior. A good quality bar can be obtained by pouring the pulp mixture of 3 mm thickness on a greased tray and drying in a mechanical cabinet dryer (60⁰C±2 for 14 hours). The mechanical cabinet dried bar showed lower values for moisture content (17.45%), water activity (0.633) and non-enzymatic browning (0.274). The incorporation of herbal extracts @ 10 per cent was found to be the best concentration to prepare pumpkin-ginger, pumpkin-mint and pumpkin-tulsi bar. Though the values for chemical and sensory parameters decreased significantly during storage but the bars of all the treatments were of good quality up to six months. ALP was observed to be better packaging material as compared to LDPE and PP boxes. The product can be safely stored for more than a period of six months under ambient conditions with minimal changes in quality attributes. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched bar of remunerative cost.
  • Thumbnail Image
    ThesisItemOpen Access
    UTILIZATION OF RIPE PUMPKIN (Cucurbita moschata Duch ex Poir) FOR THE DEVELOPMENT OF FRUIT BAR/LEATHER
    (UHF,NAUNI, 2017-12) PRIYANKA; DHIMAN, ANJU K.
    ABSTRACT The present investigation entitled “Utilization of ripe pumpkin (Cucurbita moschata Duch ex Poir) for the development of fruit bar/leather” was carried out during 2015-2017 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The study was conducted to develop the fruit bar from ripe pumpkin and to evaluate its quality and storage stability. The pumpkin with 87.81 per cent moisture and 7.60 ⁰Brix TSS was found to be a good source of β-carotene (16.26 mg/100 g), ascorbic acid (15.55 mg/100 g) and crude fibre (0.58%). Among different combinations, the TSS of pumpkin pulp raised to 40⁰B by adding sugar, citric acid (1.5%) and pectin (2%) was found to be the best on the basis of sensory evaluation for the preparation of bar. The overall sensory quality of bar prepared by using concentrated pulp and cooking of ingredients for 2-3 minutes (C4) which contained 9.89 and 8.75 mg/100 g β-carotene and ascorbic acid, respectively was rated superior. A good quality bar can be obtained by pouring the pulp mixture of 3 mm thickness on a greased tray and drying in a mechanical cabinet dryer (60⁰C±2 for 14 hours). The mechanical cabinet dried bar showed lower values for moisture content (17.45%), water activity (0.633) and non-enzymatic browning (0.274). The incorporation of herbal extracts @ 10 per cent was found to be the best concentration to prepare pumpkin-ginger, pumpkin-mint and pumpkin-tulsi bar. Though the values for chemical and sensory parameters decreased significantly during storage but the bars of all the treatments were of good quality up to six months. ALP was observed to be better packaging material as compared to LDPE and PP boxes. The product can be safely stored for more than a period of six months under ambient conditions with minimal changes in quality attributes. Henceforth, it is concluded that ripe pumpkin which otherwise is processed to a limited extent, can be successfully utilized for the production of good quality and nutritionally enriched bar of remunerative cost.