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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: Horticulture × Author: Greeshma, K G × Start date: 2012 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Optimization of methods for juice extraction and value addition of passion fruit (Passiflora edulis Sims)
    (Department of Processing Technology, College of Horticulture Vellanikkara, 2017) Greeshma, K G; Pushpalatha, P B
    Passion fruit (Passiflora edulis Sims) belongs to the family Passifloraceae, which have two distinct forms, the standard purple (Passiflora edulis Sims f. edulis) and the yellow (Passiflora edulis f. flavicarpa). The fruits are valued for its captivating flavour, nutritional benefits and medicinal properties. In the recent past cultivation and consumption of passion fruit have increased and in this context, the present investigation “Optimization of methods for juice extraction and value addition of passion fruit (Passiflora edulis Sims)” was taken up. The objective of the study was to select types with ideal processing attributes and to standardize technology for juice extraction and value addition. Yellow and purple accessions collected from different localities were evaluated for their physico-chemical attributes along with the variety, Kaveri (purple type) released by the Central Horticultural Experiment Station (CHES), Chettali. The study revealed that the accessions differed significantly for different physical and biochemical traits analysed. Among the yellow accessions, Acc.1 collected from orange and vegetable farm, Nelliyampathi, possessed the highest mean fruit weight (98.27 g) and percentage juice recovery (35.38%), low rind content (46.05%), highest TSS (19.430 Brix), high ascorbic acid (25.94 mg 100gˉ1) and total carotenoid content (2.81 mg 100gˉ1). Among the purple accessions, Acc.7 recorded highest percentage juice recovery (36.79 %), low rind content (46.55%), high TSS (19.200 Brix), total sugar (11.56 %) and ascorbic acid content (32.51 mg 100gˉ1). Hence Acc.1 in yellow and Acc.7 in purple types were selected for further studies along with variety Kaveri. Three methods of juice extraction (enzymatic, mechanical and conventional methods) were compared to identify the most efficient method. Among the different enzymatic treatments tried pectinase 5 ml per litre incubated at 50° C for 90 minutes was found ideal. This treatment yielded more quantity of juice (74.91% in Acc.1, 74.20% in Acc.7 and 72.74% in Kaveri) with high TSS (19.560 Brix in Acc.1, 19.830 Brix in Acc.7 and 19.70 Brix in Kaveri), acidity (3.12% in Acc.1, 3.24% in Acc.7 and 3.23% in Kaveri) and total sugars (9.51% in Acc.1, 11.61% in Acc.7 and 10.95% in Kaveri). The juice yield was comparatively less in mechanical and conventional method of extraction. The result was same for all the accessions tried. Sweetened juice, RTS beverage, carbonated drink and jam were prepared as part of product development. Sweetened juice and RTS beverage prepared by blending of passion fruit juice and cashew apple juice in 3:1 ratio was found more acceptable than that prepared with passion fruit juice or cashew apple juice alone. For preparation of carbonated drink blending of passion fruit juice and cashew apple juice in 1:1 ratio was found better in the case of Acc.1 (yellow type) whereas blending of passion fruit juice and cashew apple juice in 3:1 ratio was good for Acc.7 (purple type) and Kaveri. Blending rind pulp with cashew apple pulp in 1:3 ratio in Acc.1 (yellow type), 3:1 ratio in Acc.7 (purple type) and 1:1 ratio in Kaveri was found to produce the most acceptable jam. The shelf life of RTS beverage and jam was studied by storing the products and taking the observations on biochemical characters, sensory attributes and microbial load at monthly intervals. In RTS beverage fungal population was present beyond acceptable limit at four months after storage. In the case of jam the sensory attributes recorded a drastic reduction at three months after storage. Further studies are required to improve the shelf life and acceptability of RTS and jam.
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of methods for juice extraction and value addition of Passion fruit (Passiflora edulis Sims)
    (Department of Processing Technology, College of Horticulture, Vellanikkara, 2017) Greeshma, K G; KAU; Pushpalatha, P B
    Passion fruit (Passiflora edulis Sims) belongs to the family Passifloraceae, which have two distinct forms, the standard purple {Passiflora edulis Sims f. edulis) and the yellow {Passiflora edulis f. flavicarpa). The fruits are valued for its captivating flavour, nutritional benefits and medicinal properties. In the recent past cultivation and consumption of passion fruit have increased and in this context, the present investigation “Optimization of methods for juice extraction and value addition of passion fruit {Passiflora edulis Sims)” was taken up. The objective of the study was to select types with ideal processing attributes and to standardize technology for juice extraction and value addition. Yellow and purple accessions collected from different localities were evaluated for their physico-chemical attributes along with the variety, Kaveri (purple type) released by the Central Horticultural Experiment Station (CHES), Chettali. The study revealed that the accessions differed significantly for different physical and biochemical traits analysed. Among the yellow accessions, Acc.l collected from orange and vegetable farm, Nelliyampathi, possessed the highest mean fruit weight (98.27 g) and percentage juice recovery (35.38%), low rind content (46.05%), highest TSS (19.43° Brix), high ascorbic acid (25.94 mg 100g_1) and total carotenoid content (2.81 mg 100g-1). Among the purple accessions, Acc.7 recorded highest percentage juice recovery (36.79 %), low rind content (46.55%), high TSS (19.20° Brix), total sugar (11.56 %) and ascorbic acid content (32.51 mg 100g-1). Hence Acc. 1 in yellow and Acc.7 in purple types were selected for further studies along with variety Kaveri. Three methods of juice extraction (enzymatic, mechanical and conventional methods) were compared to identify the most efficient method. Among the different enzymatic treatments tried pectinase 5 ml per litre incubated at 50° C for 90 minutes was found ideal. This treatment yielded more quantity of juice (74.91% in Acc.l, 74.20% in Acc.7 and 72.74% in Kaveri) with high TSS (19.56° Brix in Acc.l, 19.83° Brix in Acc.7 and 19.7° Brix in Kaveri), acidity (3.12% in Acc.l, 3.24% in Acc.7 and 3.23% in Kaveri) and total sugars (9.51% in Acc.l, 11.61% in Acc.7 and 10.95% in Kaveri). The juice yield was comparatively less in mechanical and conventional method of extraction. The result was same for all the accessions tried. Sweetened juice, RTS beverage, carbonated drink and jam were prepared as part of product development. Sweetened juice and RTS beverage prepared by blending of passion fruit juice and cashew applejuice in 3:1 ratio was found more acceptable than that prepared with passion fruit juice or cashew apple juice alone. For preparation of carbonated drink blending of passion fruit juice and cashew applejuice in 1:1 ratio was found better in the case of Acc.l (yellow type) whereas blending of passion fruit juice and cashew apple juice in 3:1 ratio was good for Acc.7 (purple type) and Kaveri. Blending rind pulp with cashew apple pulp in 1:3 ratio in Acc.l (yellow type), 3:1 ratio in Acc.7 (purple type) and 1:1 ratio in Kaveri was found to produce the most acceptable jam. The shelf life of RTS beverage and jam was studied by storing the products and taking the observations on biochemical characters, sensory attributes and microbial load at monthly intervals. In RTS beverage fungal population was present beyond acceptable limit at four months after storage. In the case of jam the sensory attributes recorded a drastic reduction at three months after storage. Further studies are required to improve the shelf life and acceptability of RTS and jam.