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Agriculture University, Kota

The Agriculture University, Kota (AUK) was established on 14th September, 2013 after bifurcation of the Maharana Pratap University of Agriculture & Technology (MPUAT), Udaipur and Swami Keshwanand Rajasthan Agricultural University (SKRAU), Bikaner through promulgation of Act No. 22 of 2013. The University has been created for the agricultural development in South-East and Eastern Rajasthan which is having diversified agriculture situations from rainfed to canal irrigated agriculture. The Agriculture University has its Headquarter at Borkhera Farm, Kota & is located on Kota-Baran National highway-76. Kota district is situated in the South-Eastern part of Rajasthan and comes under Humid South-Eastern Plain Zone (agro climatic zone V). It lies between 23045’ and 26038’ North latitude and 75037’ and 77026’ East longitude. The jurisdiction of AUK is spread over in 6 districts namely Kota, Baran, Bundi, Jhalawar, Karauli and Sawai Madhopur. It accounts for 9.98 % geographical area, 12.67 % total human population, 9.4 % live stock population, 31.59 % forest area and 20.6 % net sown area of the state. Development and education of modern practices in the field of Agriculture, Horticulture & Forestry for sustainable livelihood of the rural masses is the main thrust of the service area of AUK.

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2018 - 20194
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Subject: Post Harvest Technology × End date: 2019 ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    “Preparation of fermented beverage from Mandarin (Citrus reticulata Blanco.) juice”
    (College of Horticulture and Forestry, Jhalawar, 2018-12-31) Yadav, Ramphool; Jain, S. K.
    The present investigation was carried out to develop a process for the production of fermented beverage (wine) from mandarin (Citrus reticulata Blanco.) juice at the Department of Post Harvest Technology, College of Horticulture and Forestry, Jhalarapatan, Jhalawar (Rajasthan) during March-June 2018. For this study the juice of ‘Nagpur’ variety of mandarin fruits was used for preparation of must by adjusting the TSS to 20º, 24º, 28º and 32ºBrix. The pure juice having a TSS of 12ºBrix was taken as control. SO2 was used in the ‘must’ at two levels i.e.100 and 200 ppm. The prepared must was added with commercial dry yeast powder after specified rehydration process and subjected to primary fermentation at room temperature (average 28±1ºC). The ‘must’ was studied for physico-chemical changes during primary fermentation while after wards the wine was analyzed for biochemical composition during maturation (storage) period of 3 months at monthly interval and sensory evaluation was done after 3 months of maturation period only. The experiment was laid out in factorial Complete Randomized Design with three replications each. The primary fermentation varied from 5-12 days in different combinations during which the TSS content and specific gravity of the ‘must’ decreased while alcohol content increased. After primary fermentation maximum alcohol content was found in treatment having initial TSS 28ºBrix and 100 ppm SO2 (T3S1). In the second experiment the prepared wine after racking was stored (matured) for 3 months period. During this period the TSS, Titratable acidity, ascorbic acid, total sugar and total phenol etc. decreased while alcohol content, reducing sugar and pH content increased. The wine prepared from the ‘must’ having an initial TSS content of 24ºBrix and 100 ppm SO2 (T2S1) was found superior with respect to biochemical composition having a TSS content of 6.67 per cent, alcohol content of 8.89 per cent and maximum overall sensory attributes (score 7.30 out of 9).
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    ThesisItemOpen Access
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    ThesisItemOpen Access
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    ThesisItemOpen Access