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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 STUDIES ON VIRUS DISEASE(S) OF CHRYSANTHEMUM (DNDRANTHEMA GRANDIFLORA TZVELVE)(DR. YASHWANT SINGH PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY ; SOLAN, 2017) DEVI, REETA; HANDA, ANILThesisItem Open Access DEVELOPMENT AND EVALUATION OF APPLE-WHEY BASED LOW CALORIE FUNCTIONAL BEVERAGES(UHF,NAUNI, 2017-12) CHOUDHARY, RICHA; SHARMA, RAKESHABSTRACT The present investigation entitled, “Development and evaluation of apple-whey based low calorie beverages” was conducted to evaluate the suitability of incorporation of whey in apple juice and replacing sugar sweetness with the sweetness of non-nutritive sweeteners viz. sweetos and sucralose for preparing low calorie functional beverages. Blending of apple juice with whey up to a level of 25% did not affect the sensory quality of apple juice. Therefore, the beverage prepared by using 75 per cent apple juice + 25 per cent whey with 130B TSS was selected on the basis of better sensory characteristics. Further, blending has also increased the protein content (0.29%) and calcium content (15.64mg/100mL) in the resultant beverage. In order to enhance the overall acceptability of apple-whey beverage, various herbs and spices extracts such as mint leaves, cumin, cumin + mint leaves and jaljeera extract were tried at different concentrations viz. 1.0, 1.5, 2.0, 2.5 and 3.0 per cent. The beverage prepared with 2.5 per cent jaljeera extract was found to be best with improved sensory, nutritional and medicinal properties followed by that prepared with 2.0 per cent cumin extract. Herbal apple-whey beverage so developed contained higher ascorbic acid (10.57 mg/100g), total phenolics contents (37.86 mg/100g), antioxidant potential (40.34 per cent) and showed strong antimicrobial activity against E coli. compared to apple-whey beverage (without spice extract). Among nonnutritive sweeteners, use of sweetos at 75 per cent and sucralose at 100 per cent level of sucrose substitution was optimized to prepare apple-whey based low calorie beverages. Furthermore, sweetos has also increased the fructo-oligosaccharides content of the beverage from 0.04 to 1.59 per cent. The storage study indicated that the beverages showed changes in their various physico-chemical and sensory attributes when stored at ambient temperature (12-25oC) whereas, these changes were negligible under refrigerated temperature (4-7oC) during storage up to 60 days. The apple-whey beverages prepared with 75 per cent sweetos and 100 per cent sucralose showed 40.54 Kcal/100g and 32.22 Kcal/100g energy value and as such brought about 19.6 per cent and 35.75 per cent reduction in calories over 100 per cent sucrose sweetened beverage, respectively. Overall, the results of present investigation provide an effective way of delivering health benefits of both apple juice and whey to the consumers in the form of a palatable and nutritious beverage with reduced energy value. Hence, their availability in the market will definitely benefit the health conscious people.ThesisItem Open Access DEVELOPMENT OF BEVERAGES FROM WILD PRICKLY PEAR (Opuntia dillenii Haw.)(UHF,NAUNI, 2017-12) CHAUHAN, MONIKA; THAKUR, N.S.ABSTRACT Wild prickly pear (Opuntia dillenii Haw.) is one of the wild fruit of Himachal Pradesh which can be of great importance because of its high antioxidants, colour pigments and other quality parameters besides its medicinal properties. So, investigations were conducted to exploit its wide quality parameters for the development of various beverages which can be exploited on commercial scale in the state for its proper utilization, otherwise, this fruit is going waste. Because of mucilagenous characteristics of its pulp in the fruit, it was not possible to extract the juice by physical methods, but enzymatic extraction of juice worked well. So, out of various enzymes Viscozyme+Pectinase (3:1) @ 0.1 per cent and 120 minutes holding time at 50oC temperature was found to be the best method for the juice extraction from its fruit. Best quality beverages without the addition of colour and flavour were prepared viz; drink by keeping juice 14 per cent, 12oB TSS and 0.30 per cent acidity; squash by keeping 35 per cent juice, 40oB TSS and 1.20 per cent acidity; appetizer by keeping 35 per cent juice, 45oB TSS and 1.20 per cent acidity along with spice extract and syrup by keeping 30 per cent juice, 65oB TSS and 1.50 per cent acidity from its juice. Although all the products after packing in glass and PET containers could be stored successfully in refrigerated storage (4 - 7oC) for six months. However, quality of the products packed in glass bottles was retained better in refrigerated storage conditions as compared to the polyethylene teraphthalate (PET) stored in ambient temperature conditions (15 - 25oC). The cost of the products prepared from wild prickly pear fruit juice was comparable to the cost of the similar products in the market. Hence, wild prickly pear fruit can successfully be utilized for the production of good quality and nutritionally enriched products with remunerative cost on commercial scale.ThesisItem Open Access EVALUATION OF SOLAR DRYER FOR DRYING OF WILD FRUITS GROWN IN HIMACHAL PRADESH(UHF,NAUNI, 2017-11) ANKUSH; AGGARWAL, R.K.ABSTRACT The present investigation entitled “Evaluation of solar dryer for drying of wild fruits grown in Himachal Pradesh” was carried out at the experimental farm of Department of Environmental science, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.) during 2016-2017. Wild ber (Zizyphus mauriatiana L.), wild anola (Phyllanthus emblica L.) and wild bael (Aegle marmelos L. Corr.) were selected for present study and pre treated for drying. There were five treatments and three replications viz. untreated fruits dried in open sun (T1), treated fruits dried in open sun (T2), treated fruits dried in indirect solar dryer (T3), untreated fruits dried in indirect solar dryer (T4) and treated fruits dried in mechanical cabinet dryer (T5). Drying modes like mechanical cabinet drier, indirect solar drier and open sun were compared on the basis of various physicochemical and sensory quality characteristics. The ber, aonla flakes and bael slices from the best drying mode (mechanical cabinet drier; 60 ± 20C) possessing maximum desirable physico-chemical characteristics considered for shelf life analysis. Average drying time in open sun was 237.00 hours, 134.10 hours in solar dryer, and 22.23 hours in mechanical cabinet dryer. Average drying rate in open sun was 0.35 gram per hour, 0.63 gram per hour in solar dryer and 4.32 gram per hour in mechanical cabinet dryer. Average water activity of dried fruits was 0.364 in open sun, 0.327 in solar dryer and 0.276 in mechanical cabinet dryer. Cost of drying was minimum in indirect solar dryer for all fruits as compared to mechanical cabinet dryer. Treated wild ber, wild aonla and wild bael slices dried in indirect solar dryer (T3) were rated best among all drying modes on the basis of highest sensory scores of colour (8.60), texture (8.40), taste (8.60) and overall acceptability (8.53) for wild ber, colour (8.60), texture (8.40), taste (8.60) and overall acceptability (8.53) for aonla and colour (8.60), texture (8.40), taste (8.60) and overall acceptability (8.53 for wild bael. The fruit dried in indirect solar dryer and control (untreated fruits+ open sun) were packed in polyethylene pouches and stored for three months under ambient storage conditions. The physicochemical characteristics like moisture, total soluble solids, titratable acidity, pH, reducing sugars and total sugars were changed slightly.ThesisItem Open Access Effect of varying levels of Phosphorus, Zinc and Mycorrhizae on growth and nutrient uptake in Capsicum (Capsicum annuum L.)(UHF,NAUNI, 2017-12) BHARDWAJ, GITIKA; SHARMA, UDAYABSTRACT The studies entitled, “Effect of varying levels of Phosphorus, Zinc and Mycorrhizae on growth and nutrient uptake in Capsicum (Capsicum annuum L.)” were carried out in the net house of the Department of Soil Science & Water Management, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, during the years 2016 and 2017. Twenty four treatment combinations arranged in a completely randomized design comprising four levels of phosphorus viz. No application of Phosphorus (P0), P1, P2 and P3 (Phosphorus equivalent to 50, 75 and 100% recommended dose of P); three levels of Zn i.e. Zn1, Zn2 and Zn3 (equivalent to 50, 75 and 100% recommended dose of Zn) and two levels of Mycorrhizal inoculation i.e. I0 (without inoculation) and I1 (with inoculation) were replicated three times. The results revealed that the application of Phosphorus, Zinc and Mycorrhiza levels had no significant effect on total plant biomass, flowering and fruit yield and quality characters of capsicum. Maximum nitrogen content in above ground parts of plants (10.08% and 9.91%) were observed in P3Zn2I1, Phosphorus (1.20% and 1.19%) in P3Zn0I1 and Potassium (11.30% and 11.55%) in P0Zn2I in 2016 and 2017, respectively. Maximum Fe (448.57 mg kg-1 and 500.14 mg kg-1) and Cu (48.00 mg kg-1 and 53.45 mg kg-1) were observed in P0Zn0I1, whereas higher total Mn content (263.00 mg kg-1 and 260.06 mg kg-1) and higher total Zn content (84.77 mg kg-1 and 92.40 mg kg-1) were observed in P0Zn2I1 in 2016 and 2017. The results clearly confirm the P- Zn interaction with Zn contents minimum at highest level of P application, which were overcome by the additional application of Zn as well as by inoculation with AM fungi. On the other hand the Zn content in roots increased with P and Zn application which was explained by the formation of P- Zn complexes in the roots. The nutrient uptake by plants was found maximum at highest levels of fertilizer application and with AM inoculation. The soil analysis revealed that maximum OC (1.51%) was observed in P2Zn1I1. The soil properties, although little affected, were found to improve with recommended application rates and inoculation, mainly because of residual effects of applied phosphorus and improvement in soil health. The genera Glomus was found to be the dominant.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open Access STUDIES ON WOODY SPECIES DIVERSITY IN BHABA VALLEY OF HIMACHAL PRADESH(UHF,NAUNI, 2017-09) NEGI, MAST RAM; THAKUR, I.K.ABSTRACT The present investigation entitled “Studies on Woody Species Diversity in Bhaba Valley of Himachal Pradesh” was carried out in Bhaba valley of Kinnaur district in Himchal Pradesh to study the diversity and phytosociological studies of woody species. The complete study area was divided into three altitudinal zones viz., lower (1500 -2500 m), middle (2500- 3500 m) and top zone (3500-4500m). Three sites were taken from each zone and in each site three quadrates were further laid on the basis of species area curve for measuring species diversity and phytosociological parameters. A total of 73 woody species were recorded of which 31 were trees and 42 were shrubs. The maximum species 56 were recorded in lower zone with 23 tree species and 33 shrub species followed by 36 species in middle zone with 12 tree species and 24 shrub species whereas minimum species 18 were recorded in top zone with 8 tree species and 10 shrub species, respectively. In the present study, it was observed that in total there were 73 woody species belonging to 48 genera and 27 families out of which 31 were tree species and 42 shrub species characterizing moist alpine shrub vegetation in the study area. It was further observed that Pinus wallichiana and Prunus cornuta were present in the entire valley area showing wide adaptability of these two species. The present study revealed that the dominant, co-dominant and associated species were Prunus cornuta, Betula utilis and Rhododendron companulatum in site Taudor; Betula utilis, Rhododendron companulatum and Sorbus microphyla in site Nigul; Abies spectablis, Betula utilis and Acer caesium in site Goldas; Acer caesium, Berberis lycium and Abies pindrow in site Muling; Abies spectabilis, Acer caesium and Betula utilis in site Anyar; Pinus wallichiana, Picea smithiana and Corylus jacquemontii in site Homti; Picea smithiana, Corylus colurna and Pinus wallichiana in site Kangarang; Abies pindrow, Pinus wallichiana and Picea smithiana in site Kafnu; Cedrus deodara, Pinus wallichiana and Pinus roxburghii in site Bai, respectively.ThesisItem Open Access EFFECT OF DIFFERENT IRRIGATION AND NITROGEN LEVELS ON THE PRODUCTIVITY OF ONION (Allium cepa L.)(UHF,NAUNI, 2017-11) BHATTI, SAMIR; SHARMA, J. C.ABSTRACT Present investigation entitled “Effect of different irrigation and nitrogen levels on the productivity of onion (Allium cepa L.) was carried out in the Department of Soil Science and Water Management, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (HP) during 2015-16 and 2016-17. The study focused on ascertaining the effect of different irrigation and N levels on the growth, yield, nutrient content and their uptake, water requirement and water use efficiency in onion. Twelve treatment combinations comprising four irrigation levels i.e. 4 cm irrigation at IW/CPE ratio 1.2 (I1), 1.0 (I2), 0.8 (I3), 0.6 (I4) and three N levels i.e. 75 (N1), 100 (N2) and 125 per cent (N3) of recommended dose of N, were replicated thrice in a randomized block design (factorial) in plot size of 3 m×1.5 m and spacing of 15 cm×10 cm. The irrigation levels I1 and I2 recorded significantly higher yield, nutrient contents and their uptake over I4 level. The plant growth parameters and nutrient uptake were at par under I1 and I2 levels, hence I2 could be considered as efficient irrigation level. Both these levels exhibited higher WUE (110 and 107 kg ha-1mm-1) with 372.8 and 358.7 mm of total water requirement. Among N levels, N3 was found to be optimum and it recorded significantly higher growth and yield of onion crop over N2 and N1 levels. The treatment combinations of I1N3 (1.2 IW/CPE ratio and 125% N level) and I2N3 (1.0 IW/CPE ratio and 100% N level) gave significantly higher bulb yield (467.0 q ha-1 and 435.5 q ha-1) and were noted to be 53.7 and 43.3 per cent higher over I4N1. The study has led to a conclusion that for maximizing growth and yield of onion in Himachal Pradesh, 4 cm irrigation at 1.0 IW/CPE ratio and 125 per cent of recommended dose N (I2N3) could be the best.