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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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ThesisItem Open Access VALUE ADDITION OF AONLA (Emblica officinalis Gaertn.) BY PREPARATION OF HEALTH DRINK AFTER BLENDING WITH GUAVA PULP AND ALOE VERA JUICE(College of Horticulture and Forestry, Jhalawar, 2023) ANAMIKA SHARMA; Dr. S. K. JainA study entitled “Value addition of aonla (Emblica officinalis Gaertn.) by preparation of health drink after blending with guava pulp and Aloe vera juice” was conducted at the PG Laboratory, Department of Post-Harvest Technology, College of Horticulture and Forestry, Jhalawar during May, 2022 to August, 2022, with a view to find out the organoleptic acceptability of blend of aonla with guava and Aloe vera in various proportions for preparation of health drink and also to find out most superior blend among them. The experiment consisted of different treatment combination comprising different ratio of aonla with guava and Aloe vera juice/pulp for preparation for blended health drink beverages having 20 per cent juice, 15 per cent TSS and 0.3 per cent acidity. The experiment was laid out in completely randomized design. Among different combinations blending of aonla with guava pulp in 50:50 (T3) and aonla with guava and Aloe vera in 50:25:25 (T6) were found superior since T3 was found best with respect aroma, taste, TSS, pH, total sugar, reducing sugar, total phenol and third best in ascorbic acid while T6 was found best in colour and overall acceptability up to 3 months of storage at ambient temperature. A gradual decrease in acidity and corresponding increase in pH value was observed in the health drink beverages as the storage period progressed. The ascorbic acid, phenol and antioxidant activity of the RTS beverages followed a decreasing pattern, while total sugar, reducing sugar and TSS increased with the advancement of storage period. Negligible growth of microbial population was found in all the treatments which were acceptable up to 90 days.ThesisItem Open Access VALUE ADDITION OF NAGPUR MANDARIN (Citrus reticulata Blanco.) BY PREPARATION OF IMMUNITY BOOSTING SPICED SQUASH BLENDED WITH BEETROOT AND CARROT(College of Horticulture and Forestry, Jhalawar, 2023) RITU PANWAR; Dr. S. K. JainAn experiment entitled “Value addition of Nagpur mandarin (Citrus reticulata Blanco.) by preparation of immunity boosting spiced squash blended with Beetroot and Carrot” was carried out at the Department of Post-Harvest Technology, College of Horticulture and Forestry, Jhalarapatan, Jhalawar (Rajasthan) in the month of April – October, 2022, aimed at preparing an immunity boosting spiced squash by blending Nagpur mandarin with beetroot and carrot. The experiment consisted of different treatments comprising of different blending proportions of Nagpur mandarin juice with beetroot and carrot juice having 25 per cent juice, 40 per cent TSS and 1 per cent acidity with addition of spices mix containing Black salt- 10 g, black pepper- 5 g, ginger juice- 10 g per litre of squash. The experiment was laid out in completely randomized design. Among different combinations, blending Nagpur mandarin juice with carrot juice in 75:25 ratio (T4) was found superior with respect to sugars content, aroma, taste and overall sensory attributes. While, from the point of view of immunity boosting properties, the spiced squash prepared by blending Nagpur mandarin and beetroot juice in 50: 50 ratio (T3) was found superior as it had higher phenol content, antioxidant activity and anthocyanin content. It also had highest TSS and colour values, second best acidity content and fair amount of ascorbic acid up to 6 months of storage. During 6 months storage of squash, a gradual decrease was observed in acidity, carotenoids, ascorbic acid, anti-oxidant activity, phenols, anthocyanin, and sensory scores for color, aroma taste and overall acceptability while an increase was observed in TSS and sugars. Negligible growth of microbial population was found in all treatment which was acceptable up to 6 months.ThesisItem Open Access APPLICATION OF EDIBLE COATINGS BASED ON GUAR GUM AND JACKFRUIT SEED STARCH ON POST-HARVEST QUALITY OF NAGPUR MANDARIN (Citrus reticulata Blanco.)(College of Horticulture and Forestry, Jhalawar, 2024) HANSRAJ GOCHAR; Dr. S. K. JainAn experiment "Application of edible coatings based on guar gum and jackfruit seed starch on post-harvest quality of Nagpur Mandarin (Citrus reticulata Blanco.)"was carried out at the Department of Post Harvest Technology, College of Horticulture and Forestry, Jhalarapatan, Jhalawar (Rajasthan) in the month of December,2022 to April, 2023. Extending the shelf life of Nagpur Mandarin fruit was the main objective of this experiment without much deterioration in the both physical and biochemical qualities. Two different surface coating types are used in this experiment i.e., guar gum and Jackfruit seed starch. The freshly procured Nagpur Mandarin fruit from the commercial orchard in Jhalawar were treated with the three concentrations of surface coating viz. 1%, 1.5% and 2.0% concentration of guar gum, and in combination with single concentration (2.5%) Jackfruit seed starch with Guar gum (1.0%, 1.5% and 2.0%) and Jackfruit seed starch 2.5 % + glycerol 0.3%, with guar gum(1.0%, 1.5% and 2.0%) were placed in to a perforated CFB boxes and stored at room temperature and quality of treated Nagpur Mandarin fruit were evaluated. On the basis of physico chemical qualities and PLW, Nagpur Mandarin fruit were acceptable up to 25 days of storage. Among all kinds of surface coatings GG (2%) was found superior over the others treatments and displayed encouraging result. On the 30th day of storage the highest percentage of juice recovery (40.22%), minimum weight loss (6.23%) minimum spoilage (14.70%) minimum total loss (22.93%) minimum changes in TSS (13.52°Brix) minimum degradation in titratable acidity (0.52%) higher total sugars (9.12%) ascorbic acid (30.10 mg/100 g) total phenol (81.02mg GAE/100g) flavonoids (2.62 μg/100g) antioxidants (7.79μ mol Trolox/100g) and highest score of overall acceptability (6.33) were observed in fruit treated with 2 % guar gum compared to control.ThesisItem Open Access EFFECT OF ESSENTIAL OILS ENRICHED EDIBLE COATING ONPOST HARVEST QUALITY AND STORAGE LIFE OF GUAVA (PSIDIUM GUAJAVA L. )(College of Horticulture and Forestry, Jhalawar, 2022-10-07) MEENA, KEVAL KUMAR; Jain, DR. S.K.ThesisItem Open Access EFFECT OF SURFACE COATING ON POST HARVEST QUALITY AND STORAGE BEHAVIOR OF CUSTARD APPLE (Annona squamosa L.) cv.(College of Horticulture and Forestry, Jhalawar, 2022-08-10) JAT, BANWARI LAL; Jain, Dr. S. K.ThesisItem Open Access EFFECT OF POSTHARVEST TREATMENTS ON QUALITY AND STORAGE OF CUSTARD APPLE (Annona squamosa L.) CV. BALANAGAR(College of Horticulture and Forestry, Jhalawar, 2021-12-31) GHASIL, INDRARAJ; Meena, N. K.This experiment “Effect of postharvest treatments on quality and storage of Custard apple (Annona squamosa L.) cv. Balanagar” was carried out at Post harvest laboratory, College of Horticulture and Forestry, Jhalawar, Rajasthan to investigate the effect of various post harvest treatments on the quality and shelf life of custard apple cv. Balanagar fruits which were applied in different concentrations. In this experiment 3 chemicals in different concentrations i.e. oxalic acid @ 2.5 mM, 5.0 mM, 7.5 mM and10 mM, salicylic acid @ 0.5 mM, 1.0 mM, 1.5 mM and 2.0 mM, sodium nitro prusside @ 0.5 mM, 1.0 mM, 1.5 mM and 2.0 mM and control applied on whole fresh custard apple fruits and stored under ambient storage condition and evaluation was done on the basis of physico-chemical qualities and shelf life of fruits. Fruits samples were analysed in 3 days intervals for 9 days in this experiment and it was conducted in a statistically completely randomized design. From the results pertained in the present research experiment concluded that treatment T12(Sodium Nitro Prusside @ 2.0 mM) was found to be significantly superior over all other treatments and it also observed in maintaining the quality and extending the shelf life of Balanagar Custard apple fruits. Fruits treated with T12(Sodium Nitro Prusside @ 2.0 mM) treatment showed maximum days taken to ripening (3.33), minimum reduction in fruit length (5.14%), fruit diameter (7.27%), fruit volume (32.20%), peel weight (21.25%) and pulp weight (10.91%), minimum PLW (17.75%), minimum decay incidence (25.00%), highest shelf life (8.17 days), highest TSS increment (38.87%), maximum increment of total sugar (70.26%), reducing sugar (35.02%) and non-reducing sugar (144.52%), highest ascorbic acid (43.20 mg/100g), minimum reduction of phenol content (11.62%), highest antioxidant capacity (0.92 μmol Trolox/100g) end of the storage period. On the basis of these findings, it may be concluded that of custard apple fruits are possible for 8 days after in ambient storage condition with treatment of fruits by Sodium Nitro Prusside @ 2.0 mM retained the physical, chemical and functional qualities.ThesisItem Open 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).ThesisItem Open Access Extending the storage life of Dashehari mango by application of edible coatings(College of Horticulture and Forestry, Jhalawar, 2020) Gupta, Vaishali; Meena, N. K.ThesisItem Open Access Effect of different preservatives on vase life of gladiolus (Gladiolus hybridus L.) flowers cv. American Beauty(2019-12-31) Mohibe, Naser Khan; Jain, S. K.
