Thumbnail Image

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.

Browse

19981
Reset filters
Subject: Home Science × Author: Anjana V × End date: 2009 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Storage efficiency of zero energy cool chamber under local conditions
    (Department of Home Science, College of Agriculture, Vellayani, 1998) Anjana V; KAU; Soffie Cheriyan
    The storage efficiency of zero energy cool chamber under local conditions was assessed by studying the physical, physiological, chemical and microbial changes on storage and shelf life of five vegetables viz. amaranthus, bhindi, bittergourd, brinjal and snakegourd. Storage system namely walk-in-cooler, zero energy cool chamber, sprinkling water, covering with leaves and open storage were experimented with vegetables from two sources viz. Instructional Farm (research station) and local farm at two seasons. The results obtained on physical quality changes of vegetables such as appearance, colour and texture due to storage revealed lesser rate of changes in these physical parameters with vegetables stored under walk – in –cooler followed by zero energy cool chamber compared to storage by other common methods namely sprinkling water, covering with leaves and open basket storage. Among the low cost methods of storage zero energy cool chamber was found to be most effective and its efficiency was found at almost comparable to the refrigerated and high cost oriented method walk-in –cooler in preserving the freshness of vegetables. The physiological loss in weight was found to be minimum in vegetables stored in walk- in –cooler. Use of zero energy cool chamber was significantly effective in checking weight loss during storage. The percentage loss in weight of vegetables was high in the other three methods particularly the open storage. The chemical factors assessed include moisture, total mineral, fibre and ascorbic acid content of fresh as well as stored samples. The results gave higher moisture, total mineral and ascorbic acid retention in walk-in-cooler stored vegetables followed by that of zero energy cool chamber. The efficiency of zero energy cool chamber was found to be much higher compared to the remaining three low cost and simple storage methods. Increase in fibre content was minimum in walk- in –cooler and cool chamber. Higher concentration of fibre was noticed in sprinkling water method, covering with leaf and open storage. Thus it can be clearly stated that next to walk-in-cooler zero energy cool chamber efficient to check the changes occurring in all the chemical parameter on storage. Inspite of increased relative humidity inside the chamber there was no microbial spoilage observed in vegetables stored under zero energy cool chamber during the study period. Fungal attack was noticed in water sprinkled vegetables. Shelf life duration of vegetables was considerably more in zero energy cool chamber as against lesser days in atmospheric temperature storage. Thus the possibility to extend the storage days of vegetables by adopting the zero energy cool chamber method is clearly indicated. The maximum and minimum temperature inside the chamber was much below the ambient conditions. The relative humidity inside the chamber was higher than atmospheric humidity. It was also observed that the seasonal fluctuation in temperature and relative humidity was very narrow in respect to fluctuation observed in the atmosphere during the two seasons, promising a fairly steady storage effect. Popularisation of zero energy cool chamber as a low cost storage device was carried out among selected vegetable growers of the locality through a one day education programme including demonstration. An evaluation conducted revealed that the local farmers also were totally unaware of low cost storage techniques to reduce post – harvest lossess were able to learn scientific aspects of many of the low cost storage methods including use of zero energy cool chamber. Practical and theoretical informations regarding the construction and operation of the storage device were well grasped by the participants. Their responses in general was very encouraging and most of them have evinced a keen interest in collecting more information. The views of the respondents enlightened that they are highly supportive of the effectiveness of zero energy cool chamber eventhough few respondents felt that this operation and maintenance procedure in time consuming. In our country commercial cold storage are yet to make as an aid in large scale preservation of perishables because of heavy costs incurred . Thus the importance of a low cost cooking technology for horticultural crop meeting the requirements of rural conditions for prolonging the shelf- life of fresh produce is keenly felt. The investigation threw light on the efficiency of zero energy cool chamber as a low cost technology for short term storage of vegetables that is highly feasible under the climatic conditions of Kerala. The local vegetable growers expressed their interest in using this simple low cost method as a result of popularization of the device among them.