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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: KAU × Author: Thushara, T Chandran × Start date: 2018 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Aloe vera based edible film coating for shelf life extension in tomato (solanum iycopersicum)
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Thushara, T Chandran; KAU; Mini, C
    The present investigation on “Aloe vera based edible film coating for shelf life extension in tomato (Solanum lycopersicum)” was carried out at the Department of Post Harvest Technology, College of Agriculture, Vellayani during the period of 2014-2017, with the objective to standardise an Aloe vera gel based edible film coating for tomato fruits to withstand storage and transportation losses and thereby formulate a viable and efficient post harvest management practice for extending shelf life of tomato. A preliminary trial was conducted for standardization of Aloe vera gel based edible film using four different gelling agents (INS 401, 402, 440 and 508), seven concentrations (1, 2, 5, 10, 15, 25 and 35%) and five durations (1, 2, 5,10 and 15 minutes) for extending shelf life of tomatoes. Based on the physiological loss in weight and shelf life obtained, 12 superior treatment combinations including INS 401 and 402 at 1 and 2% concentrations dipped for 1, 2 and 5 minutes were selected for further study of the experiment. Further experiments were carried out as four different steps using tomato variety Akshaya, harvested independently at two different maturity stages viz., mature green and firm ripe which were meant for distant and local market transportation respectively. Evaluation of the selected 12 aloe gel based edible films on quality parameters revealed the superiority of aloe gel based treatments over untreated fruits harvested in both the maturity stages. Shelf life of aloe gel based edible film coated mature green and firm ripe tomatoes were 36 and 24 days respectively. On the 36th day of storage all the aloe gel based treatments were equally effective in maintaining chemical and microbial quality parameters of the mature green tomato fruits, but fruits dipped in 2% aloe gel + INS 402 for two minutes recorded least PLW and percent leakage and hence had higher scores for sensory parameters. Firm ripe fruits dipped in aloe gel +INS 402 (1%) for one minute had superior physical and physiological parameters on 24th day of storage. The possibility of increasing the efficiency of aloe gel based formulation by incorporation of natural and cheap plant leaf extracts from papaya, guava and ocimum in 1:1 and 1:2 ratios for shelf life extension in tomato was assessed. Considering the economics and efficiency in maintaining better physiological quality parameters, 2% papaya leaf incorporated aloe gel (1:2) + INS 402 for two minutes was selected as the best plant leaf extract incorporated aloe gel (PLEAG) treatment for mature green fruits and 1% papaya leaf incorporated aloe gel (1:2) + INS 402 for one minute for firm ripe tomatoes. Quality evaluation of edible coatings revealed better efficiency of papaya leaf incorporated aloe gel (1:2) in reducing the activity of texture affecting enzymes viz., pectin methyl esterase and polygalactouronase and increasing total pectin content resulting in higher fruit firmness in both mature green and firm ripe tomatoes. Even though no antimicrobial activity against Erwinia and Rhizopus was noticed when tested under in vitro condition, the aloe based extracts had suppressed the post harvest infection by these pathogens in vivo. Efficiency of the selected papaya leaf incorporated aloe gel (1:2) in reducing post harvest loss during storage and transportation was compared with that of a commercial wax formulation independently for mature green and firm ripe tomato fruits after packaging in 5% ventilated corrugated fiber board (CFB) boxes with and without moulded tray. When packaged fruits were stored under optimum low temperature (12- 200C for mature green and 10-150C for firm ripe) and ambient temperature (28-300), low temperature storage was superior in maintaining the quality parameters for both the maturity stages of tomato. Packaging in 5% ventilated CFB boxes with moulded tray was effective in maintaining the physical and physiological parameters of mature green tomato during storage. Papaya leaf incorporated aloe gel (1:2) was equally effective as the commercial bee wax formulation in maintaining the physiological, chemical, and microbial parameters. Fruits coated with commercial bee wax had reduced lycopene content and a non- uniform fruit colour development and hence recorded poor sensory scores. Though both the packaging systems were equally effective in maintaining all the quality parameters during storage of firm ripe tomatoes, overall acceptability was higher for fruits kept in 5 % ventilated CFB box with molded trays. Papaya leaf incorporated aloe gel (1:2) was equally effective as the commercial wax formulation for the stored firm ripe tomatoes too. Studies to analyze the efficiency of aloe gel based coatings to withstand transportation losses revealed the superiority of 5% ventilated CFB box with moulded tray and effectiveness of papaya leaf extract incorporated aloe gel (1:2) in maintaining all the quality parameters in fruits of both maturity stages. Cost of production for coating the standardized papaya leaf incorporated aloe gel was Rs. 45.87/- for 100 Kg mature green tomatoes and Rs.23.65/- for 100 Kg firm ripe tomatoes. Based on the study, an efficient postharvest management practice for shelf life extension in tomato fruits of both maturity stages could be formulated. Mature green tomato fruits cv. Akshaya after washing and surface sanitization using 2ppm ozonized water for five minutes followed by coating with papaya leaf incorporated aloe gel (1:2) + INS 402, (2%) for two minutes, air drying and packaging in 5% ventilated CFB boxes with moulded tray had a storage life of 60 days under optimum low temperature (12-200C) or could be transported to distant markets without transportation hazards. Firm ripe tomato fruits cv. Akshaya could be stored for 36 days using the same protocol except coating with papaya leaf incorporated aloe gel (1:2) + INS 402, (1%) for one minute and storing at an optimum low temperature of 10-150C or could be transported to local markets without any hazards.