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Acharya N G Ranga Agricultural University, Guntur

The Andhra Pradesh Agricultural University (APAU) was established on 12th June 1964 at Hyderabad. The University was formally inaugurated on 20th March 1965 by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India. Another significant milestone was the inauguration of the building programme of the university by Late Smt. Indira Gandhi,the then Hon`ble Prime Minister of India on 23rd June 1966. The University was renamed as Acharya N. G. Ranga Agricultural University on 7th November 1996 in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga, who rendered remarkable selfless service for the cause of farmers and is regarded as an outstanding educationist, kisan leader and freedom fighter. HISTORICAL MILESTONE Acharya N. G. Ranga Agricultural University (ANGRAU) was established under the name of Andhra Pradesh Agricultural University (APAU) on the 12th of June 1964 through the APAU Act 1963. Later, it was renamed as Acharya N. G. Ranga Agricultural University on the 7th of November, 1996 in honour and memory of the noted Parliamentarian and Kisan Leader, Acharya N. G. Ranga. At the verge of completion of Golden Jubilee Year of the ANGRAU, it has given birth to a new State Agricultural University namely Prof. Jayashankar Telangana State Agricultural University with the bifurcation of the state of Andhra Pradesh as per the Andhra Pradesh Reorganization Act 2014. The ANGRAU at LAM, Guntur is serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication. Genesis of ANGRAU in service of the farmers 1926: The Royal Commission emphasized the need for a strong research base for agricultural development in the country... 1949: The Radhakrishnan Commission (1949) on University Education led to the establishment of Rural Universities for the overall development of agriculture and rural life in the country... 1955: First Joint Indo-American Team studied the status and future needs of agricultural education in the country... 1960: Second Joint Indo-American Team (1960) headed by Dr. M. S. Randhawa, the then Vice-President of Indian Council of Agricultural Research recommended specifically the establishment of Farm Universities and spelt out the basic objectives of these Universities as Institutional Autonomy, inclusion of Agriculture, Veterinary / Animal Husbandry and Home Science, Integration of Teaching, Research and Extension... 1963: The Andhra Pradesh Agricultural University (APAU) Act enacted... June 12th 1964: Andhra Pradesh Agricultural University (APAU) was established at Hyderabad with Shri. O. Pulla Reddi, I.C.S. (Retired) was the first founder Vice-Chancellor of the University... June 1964: Re-affilitation of Colleges of Agriculture and Veterinary Science, Hyderabad (estt. in 1961, affiliated to Osmania University), Agricultural College, Bapatla (estt. in 1945, affiliated to Andhra University), Sri Venkateswara Agricultural College, Tirupati and Andhra Veterinary College, Tirupati (estt. in 1961, affiliated to Sri Venkateswara University)... 20th March 1965: Formal inauguration of APAU by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India... 1964-66: The report of the Second National Education Commission headed by Dr. D.S. Kothari, Chairman of the University Grants Commission stressed the need for establishing at least one Agricultural University in each Indian State... 23, June 1966: Inauguration of the Administrative building of the university by Late Smt. Indira Gandhi, the then Hon`ble Prime Minister of India... July, 1966: Transfer of 41 Agricultural Research Stations, functioning under the Department of Agriculture... May, 1967: Transfer of Four Research Stations of the Animal Husbandry Department... 7th November 1996: Renaming of University as Acharya N. G. Ranga Agricultural University in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga... 15th July 2005: Establishment of Sri Venkateswara Veterinary University (SVVU) bifurcating ANGRAU by Act 18 of 2005... 26th June 2007: Establishment of Andhra Pradesh Horticultural University (APHU) bifurcating ANGRAU by the Act 30 of 2007... 2nd June 2014 As per the Andhra Pradesh Reorganization Act 2014, ANGRAU is now... serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication...

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Subject: Processing and Food Engineering × Author: SUREKHA, B × End date: 2018 × Start date: 2015 ×
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    ThesisItemOpen Access
    SHRINK WRAPPING OF BANANA FOR ENHANCING SHELF LIFE
    (Acharya N.G. Ranga Agricultural University, Guntur, 2015) SUREKHA, B; Dr. L. EDUKONDALU
    Physical properties of banana are necessary to design handling, packaging equipments and for safe transportation. Some physical properties of commercially grown banana cultivars namely Dwarf Cavendish and Chakkerkeli were investigated. The axial dimensions of fingers, volume, peel to pulp weight, coefficient of friction on different surfaces such as galvanized steel, plastic and wood were measured for the above two cultivars. The calculated attributes were geometric mean diameter, sphericity, surface area, true density and bulk density. The mean lengths of the banana cultivars Dwarf Cavendish and Chakkerkeli were 12.72 and 13.91 cm; mean width values were 3.348 and 3.581cm; and mean thickness values were 3.376 and 3.38 cm, respectively. The mean values of individual fruit weight and volume of the two cultivars were 69.9 g, 70.5 cc and 71.9 g, 73.3 cc respectively. The peel and pulp weight for Chakkerkeli were found to be higher than Dwarf Cavendish. The geometric mean diameter of Dwarf Cavendish and Chakkerkeli were 4.43 and 4.65 cm, respectively. The fruit sphericities were 0.348 and 0.33 respectively for the two cultivars. The true density and bulk density of Dwarf Cavendish were 0.99 and 0.53g/cc and for Chakkerkeli the values were 0.98 and 0.49 g/cc respectively. The coefficient of static friction for Dwarf Cavendish on galvanized steel, plastic and wooden surfaces was 0.28, 0.32 and 0.34 respectively; for Chakkerkeli, the values were 0.32, 0.35 and 0.40 respectively. The bananas were pretreated (hot water 50 °C; 10 min) and shrink wrapped in shrink films of polyolefin 15 µ and cryovac 9 µ and stored at ambient storage conditions (Temp = 33°C; RH 72%). Experiment was conducted both for fingers and hands, periodical observation was recorded on % weight loss, firmness, colour, other chemical changes and organoleptic quality of stored bananas was evaluated. The PLW increased gradually in both the cultivars of banana during the storage period. The firmness of the both the cultivars followed a declining trend because of softening of fruits. Hands wrapped with polyolefin 15 µ of the two cultivars retained more firm. Colour of the fruits changed slowly from green to yellow. pH was found low in hands wrapped with polyolefin 15 µ in both the cultivars. Titrable acidity of both the cultivars decreased with ripening. TSS and total sugars was found increasing with storage. Ascorbic acid Name of the Author : DAMMU SUREKHA Title of the thesis : “SHRINK WRAPPING OF BANANA FOR ENHANCING SHELF LIFE” Degree to which it is submitted : Master of Technology Faculty : Agricultural Engineering Major field of study : PROCESSING AND FOOD ENGINEERING Chairperson : Dr. L. EDUKONDALU University : Acharya N.G Ranga Agricultural University Year of Submission : 2015 content increased gradually in Dwarf Cavendish banana with ripening and declined suddenly during senescence, whereas ascorbic acid decreased gradually in case of Chakkerkeli bananas. The percent decay increased with storage and the lowest was found in hands wrapped with polyolefin 15 µ in both the cultivars. Organoleptic quality characteristics with respect to visual appearance, taste, flavor and overall acceptability increased up to certain stage thereafter decreased during the end of storage period. The maximum overall acceptability of 8.51 was noticed in hands wrapped with polyolefin 15µ in both the cultivars. In all the treatments of both the cultivars, hands wrapped with polyolefin 15 µ retained higher values of physico- chemical parameters studied and was found best under ambient storage conditions. However, the hands wrapped with polylefin15 µ in both the cultivars, the shelf life is increased to 18 and 14 days as against 10 and 7 days in unwrapped fruits and wrapped fingers, for Dwarf Cavendish and Chakkerkeli respectively. Keywords: Dwarf Cavendish, Chakkerkeli, physical properties, physico-chemical parameters, shrink wrapping, Polyolefin 15µ and Cryovac 9µ