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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: Post Harvest Technology × Author: Anupama, T V × End date: 2018 × Start date: 2018 ×
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    ThesisItemOpen Access
    Evaluation and utilisation of edible lichen parmotrema tinctorum (Nyl.) hale for food preservation
    (Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Anupama, T V; KAU; Sheela, K B
    Investigation on “Evaluation and utilisation of edible lichen Parmotrema tinctorum (Nyl.) Hale for food preservation” was carried out in the Department of Post Harvest Technology, College of Horticulture ,Vellanikkara during 2014-2017. The main objectives of the study were to evaluate the biochemical constituents, proximate composition, antimicrobial activity, feasibility for food preservation and to study the toxicological effect of the lichen Parmotrema tinctorum. The lichen samples were collected from Chembra, Meppadi, Moolankavu and Ambalavayal areas in Wayanad district, and they were identified as Parmotrema tinctorum by colour spot tests. The samples read K-, C+, KC+ and Pd- for the lichen Parmotrema tinctorum. The habitat of lichen was found to be the shady places of the evergreen forests at 736m -2100m above MSL. Parmotrema tinctorum is found to be corticolous (growing on the surface of trees) in habit. Thallus of the lichen is foliose, loosely attached, lobes irregular, margins entire, upper surface grey, smooth, shining; lower surface black and marginal area brown. Proximate analysis of Parmotrema tinctorum revealed a high content of total protein (15.70 %), crude fibre (14.16%), ash (10.50%) and total phenols (322 mg/100g). Parmotrema tinctorum also contained total carbohydrate (20.03 g/100g), crude fat (1.28%), ascorbic acid (4.66 mg/100g) and total free amino acids (8.25 mg/g). High content of calcium, magnesium, potassium and iron were found in the mineral analysis of Parmotrema tinctorum. Methanol, ethyl acetate and acetone extracts of Parmotrema tinctorum were analysed for antioxidant activity by DPPH and ABTS assays, and the highest scavenging action was detected in the methanol extract against the DPPH free radicals (IC50-1.47 mg/ml) and the ABTS radicals (IC50-1.27 mg/ml). Preliminary phytochemical screening of Parmotrema tinctorum revealed maximum phytochemicals in methanol extract viz. carbohydrates, phenols, flavonoids, tannins, terpenoids, fixed oils and coumarins. The TLC profiling of lichen extracts (hexane, methanol and acetone) showed maximum compounds in acetone extract, and the spots indicated the presence of phenols and terpenoids. A range of volatile compounds were observed when the lichen extracts (methanol, hexane, acetone, chloroform and ethanol) were subjected to GC-MS analysis.Volatile compounds with antimicrobial properties identified were orcinol, methyl orsellinate, atraric acid, atranorin, methyl haematommate, glyceryl trilaurate, lauric acid vinyl ester and gamma-sitosterol. In vitro testing of antimicrobial activity of acetone, ethanol and chloroform extracts of Parmotrema tinctorum using disc and well diffusion methods revealed their inhibitory action against the selected food spoilage organisms. Ethanol extract (EE) of Parmotrema tinctorum produced maximum inhibition of Aspergillus niger, while chloroform extract (CE) produced maximum inhibition of Aspergillus oryzae. The growth of both yeast species, Saccharomyces cerevisiae and Zygosaccharomyces bailii, was found to be inhibited maximum by the ethanol extract followed by the chloroform extract of the lichen Parmotrema tinctorum. In both disc diffusion and well diffusion methods, the growth of Bacillus subtilis and Staphylococcus aureus were remarkably inhibited by the acetone extract (AE) followed by chloroform extract (CE) forming zones of inhibition at all the concentrations tested. Feasibility of utilizing Parmotrema tinctorum for food preservation was evaluated by adding in powder and in ethanol extract form in two processed products viz. lime pickle and tomato sauce. In lime pickle, bacterial count was least in treatments T8 and T7 (added with 0.3% and 0.2% ethanol extracts respectively). Product preserved with 250 ppm sodium benzoate (T2) revealed least fungal count (0.6x103 CFU/g), which was on par with that containing 0.3% ethanol extract (1.0x103 CFU/g). Lowest yeast count was observed in T8, followed by T2 (0.3 x103 CFU/g). The shelf life of lime pickle treated with T2 (product preserved with 250 ppm sodium benzoate) was estimated to be six months, while that of T8 (product treated with 0.3% ethanol extract) was found to be five months. Unpasteurised tomato sauce in which 0.1% ethanol extract was added had significantly lower bacterial count (5.2X106 CFU/g). The tomato sauce preserved with 750 ppm sodium benzoate recorded lowest fungal and yeast count. The products added with 0.05% and 0.1% ethanol extract of lichen also recorded lower fungal and yeast counts. Microbial analysis of products showed the relevance of ethanol extract as an alternative to sodium benzoate in preventing the microbial spoilage of foods. Sensory analysis revealed that lichen extract added products were acceptable for consumption. Acute oral toxicity study of the ethanol extract of Parmotrema tinctorum conducted in Wistar rats revealed the absence of clinical signs of toxicity and mortalities. There were no treatment related changes in body weight and gross pathological changes in the test animals. Single dosing of ethanol extract of Parmotrema tinctorum upto a dose of 2000 mg/kg body weight orally was found to be safe in Wistar rats.