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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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Subject: Agriculture × End date: 2013 × Start date: 2013 × Type: Thesis ×
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    ThesisItemOpen Access
    Evaluation of cauliflower (Brassica oleracea L.var botrytis) for southern Kerala
    (Department of olericulture, College of agriculture, Vellayani, 2013) Shruthy, O N; KAU; Celine, V A
    The present investigation on “Evaluation of cauliflower (Brassica oleracea L. var. botrytis) for southern Kerala” was conducted at the Department of Olericulture, College of Agriculture, Vellayani, during the period October 2012 to March 2013. The objectives were to identify tropical cauliflower varieties suitable for plains of southern Kerala and to study the influence of date of planting on yield and quality. The experiment was laid out in the field in split plot design with four dates of sowing as main plot and 12 varieties of cauliflower as sub plot treatments with five replications. Analysis of variance revealed significant difference among sowing dates, varieties and their interactions for all the characters studied. Among the sowing dates, November 1st sowing recorded highest curd and yield characters. Highest net curd weight was recorded for November 1st sowing (361.69 g) followed by October 1st sowing (336.57 g). Sowing on November 15 resulted in early curd initiation whereas that on October 1 resulted in early curd harvest. Better plant height, leaves per plant, gross plant weight, leaf length, leaf breadth and leaf size were also exhibited by November 1st sowing. No significant differences were observed between different sowing dates for quality characters like protein, vitamin A and vitamin C. Least incidence of physiological disorders, pest and diseases were observed on November 1st sowing. Among the varieties, NS 60N was the highest yielder (454.02 g) based on yield characters. Curd depth, curd diameter and curd size index were also highest for NS 60N followed by G 45. Earliest among the varieties was Himshort followed by NS 60N and the late varieties were Pusa Sharad and Pusa Hybrid-2. Himpriya-60 exhibited highest plant height, leaves per plant, gross plant weight, leaf length, leaf breadth and leaf size. Significant differences were observed among treatments for all quality characters except vitamin C. The interaction effects were significant for all the characters studied. Yield characters were best for NS 60N (629.33 g) sown on November 1st. Best curd characters were exhibited by October 1st sowing of Pusa Hybrid 2 followed by November 1st sowing of NS 60N. Himpriya-60 sown on November 1st recorded highest plant height, leaves per plant, gross plant weight and leaf size. Himshort sown on October 1st was the earliest. Least incidence of physiological disorders, pest and diseases were observed on November 1st sowing. No significant differences were observed between different sowing dates for quality characters like protein, vitamin A and vitamin C. Variability among genotypes for all the characters was studied using phenotypic and genotypic coefficient of variation, heritability and genetic advance. Correlation and path analysis studies revealed high positive correlation of plant height, number of leaves, leaf size, days to curd initiation, curd depth, curd size index and stalk length to yield. Selection index values were worked out based on discriminant function analysis and found that NS 60N was the best. The study identified two high yielding varieties namely NS 60N and G 45 as promising and November 1st sowing as the best sowing time for cultivation in southern Kerala.
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    ThesisItemOpen Access
    Protocol development for fresh cut vegetables
    (Department of Processing Technology ,College of Agriculture, Vellayani, Thiruvananthapuram, 2013) Thushara T, Chandran; KAU; Mini, C
    The present investigation on “Protocol Development for Fresh Cut Vegetables” was carried out at the Department of Processing Technology, College of Agriculture, Vellayani during the period of 2011- 2013, with the objective to standardize an efficient and economic protocol for the development of fresh cut vegetables with extended shelf life and to study the acceptability of the standardized technology. Protocol for preparation of any fresh cut vegetable includes surface sanitization of whole vegetable, preliminary preparations like removal of inedible portions and cutting into pieces of required sizes, pre- treatment of cut pieces, air drying, packaging and storage. Hence the investigation was carried out as four different continuous experiments incorporating all these steps. Vegetables like beans, beetroot, cabbage and carrot were used individually for the study. The study on efficiency of the different sanitizing agents revealed that 30ppm sodium hypochlorite solution was effective in reducing microbial population in all four vegetables. Investigation on the effect of different pre storage treatments revealed the superiority of calcium treatments in maintaining the freshness and quality of the fresh cut vegetables. Shredded vegetables treated with one percent calcium chloride and calcium ascorbate showed least physiological weight loss, transpiration loss and hence had highest water potential. Percent leakage was also least in vegetables treated with calcium compounds resulting in better texture. As none of the pre - treatments showed superior performance for all the chemical quality parameters evaluated, the top four pre storage treatments were selected based on discriminal function test and subjected to microbial analysis. Considering the efficiency in reducing the microbial load, economics and other physical parameters, calcium compounds were selected as the effective chemicals for pre storage treatment of fresh cut vegetables. When different packaging materials were compared, modified atmospheric packaging viz, nitrogen and vacuum packaging were superior in maintaining the physical, physiological and chemical quality parameters of the fresh cut vegetables. Polystyrene tray wrapped with cling film was superior compared to unventilated and micro ventilated polyethylene and polypropelene covers. As both the modified atmospheric packaging were equally effective in reducing microbial population, vacuum packaging in laminated pouches was selected considering the economics of the system. Considering all these steps, the most efficient and economic protocol was developed for each fresh cut vegetable which could give a shelf life of one week. Fresh cut beans, beetroot and cabbage can be prepared by surface sanitization using 30ppm sodium hypochlorite solution for 15 minutes followed by treating the shredded pieces with one percent calcium chloride for 10 minutes and refrigerated storage in laminated pouches under vacuum. Carrot could be stored using the same protocol except pre storage treatment with one percent calcium ascorbate. Cost of production and economics was calculated and the BC ratio was profitable for the prepared fresh cut vegetables and the samples were acceptable to the sensory panel even at the end of one week.