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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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ThesisItem Open Access Protocol development for minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs(Department of Post Harvest Technology, College of Agriculture,vellayani, 2020) Gayathri, G S.; KAU; Mini, CThe study entitled “Protocol development for minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs” was carried out in Department of Post-Harvest Technology, College of Agriculture, Vellayani with the objective to standardize an efficient and economic protocol for development of minimally processed jackfruit bulbs with extended shelf life. The work was carried out as four different continuous experiments, viz., evaluation of sanitizing agents, evaluation of pre-storage treatments, development of packaging system and assessment of acceptability. Fresh, good quality optimum mature fruits of the jackfruit cultivar Muttom varikka were harvested, allowed to ripe and were subjected to four different sanitization treatments viz., immersion in water (400C), 100 ppm sodium hypochlorite solution, 120 ppm sodium hypochlorite solution and 2 ppm ozonized water for 15 minutes each. Untreated fruits were kept as absolute control to evaluate the efficacy of sanitization treatments in controlling total microbial load on the fruit surface. All the sanitization treatments resulted in reduction in microbial load on the fruit surface. Sodium hypochlorite at both concentrations, 120 and 100 ppm, were equally effective in reducing both the bacterial and fungal load. Untreated fruits had the maximum microbial count, which was comparable with the fruits treated with water at 400C. Considering the efficiency and economics, the lower concentration of sodium hypochlorite, 100 ppm, was selected as the best surface sanitizing treatment and used for the second part of the experiment. In the second part of the study, after surface sanitization of the fruits with 100 ppm sodium hypochlorite solution, bulbs were extracted and after removal of the seeds, dipped in three different pre-treatment solutions viz, 0.1% ascorbic acid, 0.1% citric acid, 1% calcium chloride for 10 minutes. Untreated bulbs were kept as absolute control and both treated and untreated bulbs were stored under refrigerated conditions in aluminium foil trays wrapped with cling film to analyse the efficacy of pre-storage treatment solutions. All the pre-storage treatments resulted in better physiological, chemical and sensory quality parameters of the bulbs compared to the untreated ones. However, all the bulbs except the ones treated with 1% calcium chloride solution had to be discarded by 5th day of storage owing to deterioration. Pre-storage treatment of the bulbs with calcium chloride (1%) resulted in maximum shelf life (5.00 days), TSS (20.200B), ascorbic acid (23.69) and total carotenoid content (0.83), lowest physiological loss in weight (2.03), percent leakage (79.24), acidity (0.36%) and total phenol content (39.77), after three days of storage, with best sensory scores and hence selected as the best pre-treatment for minimally processed jackfruit bulbs. In the third part of the study, fruits and bulbs that received the best treatments mentioned above were kept under four different packaging systems viz., laminated pouch, shrink wrapping, cling film wrapping and aluminium tray wrapped with cling film were compared under refrigerated (5-70C) conditions. Jackfruit bulbs packaged in laminated pouches recorded the maximum shelf life (7 days), TSS (18.920B), total sugar (37.28%), reducing sugar (16.75%), non-reducing sugar (20.53%), vitamin C (27.43 mg100g-1), total carotenoid (0.83) content with maximum sensory scores. They also had least PLW (1.17), percent leakage (65.90), acidity (0.31%) and phenol content (39.50). Shrink wrapping was the second best in maintaining quality with 6 days shelf life, and bulbs wrapped in cling film showed the least quality parameters with a shelf life of 4 days only. All jackfruit bulbs except those packed in laminated pouch and shrink wrap were found to be spoiled and had to be discarded by 6th day of storage. Minimally processed ripe jackfruit bulbs of cv. Muttom varikka can have a shelf life of seven days if surface sanitization of fruit are done using 100 ppm sodium hypochlorite for 15 minutes, followed by pretreating de-seeded bulbs with 1% calcium chloride for 10 minutes and stored under refrigerated conditions after packaging in laminated pouch of PP/LDPE. Minimally processed jackfruit bulbs prepared as per the standardized technology above had acceptable sensory scores for appearance (7.10), colour (6.96), texture (7.26), taste (6.90), flavour (6.60) and overall acceptability (7.43) even at the end of shelf life period. Cost of production of 1 kg minimally processed jackfruit bulbs was estimated to be Rs. 206.89/-.ThesisItem Open Access Post harvest management practices in pineapple (Ananas comosus (L.) Merr.)(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Elso Remya, Rajan.; KAU; Mini, CThe experiment entitled “Postharvest management practices in pineapple (Ananas comosus (L.) Merr.)” was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, during the year 2018-2020, with the objective to standardize the post-harvest management practices in pineapple for improved fruit quality. The experiment was conducted separately for two maturity stages viz., stage1 (0- 25% eyes predominantly yellow) and stage 2 (25-50% eyes predominantly yellow) meant for distant and local markets respectively. The study was conducted as two continuous experiments. In the first part, harvested pineapple fruits were subjected to four different pre-treatments viz., dipping in hot water of 50±20C for 1 minute, hydro cooling for 5 minutes, sanitization with 30 ppm sodium hypochlorite solution for 10 minutes and ozonisation with 2 ppm ozone for 15 minutes. The treated fruits along with untreated fruits were evaluated for the effects of pre-treatments on shelf life, physiological loss in weight and microbial load of pineapple fruits for selection of the best pre-treatment. All the pre-treatments resulted in enhanced shelf life, reduced physiological loss in weight and low microbial load on pineapple fruit surface. Pineapple fruits of stage1 and stage 2 maturity, when subjected to hot water dip at 50±20C for one minute had maximum mean shelf life of 15.2 and 12.6 days respectively, with least physiological loss in weight and microbial count. Sanitization using 30 ppm sodium hypochlorite solution for 10 minutes was equally effective as hot water dip at 50±20C, whereas ozonization was effective as hot water treatment in stage 2 pineapple alone. Based on efficiency and economics in maintaining the extended shelf life with least PLW and microbial load, hot water dip at 50± 20C for one minute was selected as the best pre-treatment for both maturity stages and was selected for the second part of the experiment. In the second part of the experiment, harvested pineapple fruits of two maturity stages were independently subjected to hot water dip at 50± 20C for one minute and stored under low (240C) and ambient (320C) temperature conditions along with untreated fruits and the stored fruits were subjected to evaluation of physiological, chemical and sensory quality parameters. Untreated pineapple fruits of stage 1 maturity stored under ambient temperature had least shelf life (12 days), highest physiological loss in weight (12.29 %) and had to be discarded after 12 days due to spoilage. Fruits treated with hot water and stored under low temperature conditions had maximum shelf life (21.25 days), least PLW (4.53%), minimum TSS (14.26 °B), total sugar (10.45%) and reducing sugar (4.36%), highest acidity (0.91%), non-reducing sugar (6.09%) and vitamin C (22.85%) after 12 days of storage. In case of fruits of stage 2 maturity, untreated pineapple fruits stored under ambient temperature had least shelf life (10.5 days) and highest physiological loss in weight (8.40%). Fruits treated with hot water and stored under low temperature had maximum shelf life (18.25 days), least PLW (2.48%), minimum TSS (15.78°B), total sugar (11.15%) and reducing sugar (4.13%), highest acidity (0.81%), non-reducing sugar (7.02%) and vitamin C (22.91%) after 9 days of storage. All the treatments were effective in maintaining high sensory quality parameters viz., appearance, flavour, texture, taste, flesh colour and over all acceptability, of which hot water dip treatment followed by low temperature storage had the highest mean score while untreated fruits stored under ambient temperature recorded the lowest scores in both maturity stages. In general, fruits treated with hot water when stored under low temperature conditions had better physiological and chemical quality parameters and the same were reflected in acceptability scores of the commodities. Hot water treatment alone gave better quality pineapple fruits compared to untreated ones, and a combination of hot water treatment and low temperature storage further improved the quality and shelf life of fruits of both maturity. It can be concluded that pineapple fruits (var. Mauritius) harvested with crown and two cm stalk at stage1 maturity when subjected to hot water treatment at 50±20C for 1 minute followed by low temperature storage (240C) could extend the shelf life of pineapple meant for distant markets up to 21.25 days. Same management practice resulted in extension of shelf life to18.25 days for stage 2 maturity stage pineapple fruits meant for the local market.ThesisItem Open Access Product development from tender cashew nut(Department of post harvest Technology ,College of Horticulture, Vellanikkara, 2020) Sharon, Jacob; KAU; Sobhana, ACashew, an important horticultural crop of India, has great socioeconomic significance in our country. Cashew seed is often considered a nut in the culinary sense and this nut is either eaten on its own or used in different recipes of food preparation. Substantial quantities of cashew nuts are produced during rainy season in Kerala, especially in the late season flowering types, which are inferior in quality and are being wasted. To avoid this loss, harvesting could be carried out in the immature stage and could make value added products. Hence, the present research work was carried out to study the utilisation of immature cashew kernels, its storage methods and potential of value addition. Six different varieties viz., Madakkathara-2, Sulabha, Dhana, Priyanka, Poornima and Kanaka were selected to study the physical and biochemical parameters of the immature cashew kernels. Among the physical characteristics, shelling percentage was highest for Madakkathara-2 (17.88%), the highest kernel weight was for Poornima (2.76g) and the highest kernel size, shell weight and testa weight was observed for the variety Priyanka. Other physical parameters like colour, external appearance and shape of kernel differed with varieties. The estimated range of composition of immature cashew kernels was 0.19-0.23% tannins, 4.88-9.63% carbohydrates, 5.08-9.08% fat and 7.29- 12.45% protein, which varied with varieties. Storage studies of immature kernel were carried out by preserving in different concentrations of brine solution (5%, 10% and 15%), sugar syrup (50°B, 60°B and 70°B) and after drying (2-3% moisture content). Storage period was for four months and the best storage method was preserving in 10% brine and 70°B sugar syrup, which had high organoleptic scoring and acceptable limit of microbial count. Pre-treatments like washing and steam blanching could reduce the tannin content in kernels. Various value added products were prepared from the stored kernels viz., salted bits and pickle from kernels preserved in brine; dried bits and preserve from kernels preserved in sugar syrup; and cashew ball, cookies, jaggery coated cashew bits and honey coated cashew bits from kernels preserved after drying. Most of the value added products showed high acceptability during organoleptic evaluation and was comparable with those from fresh kernels. Even some of the products like honey coated and jaggery coated cashew bits showed higher acceptability than those from fresh kernels. The immature cashew kernels are potential raw materials for preparing value added products especially during rainy season to avoid the loss of matured nuts. Also these kernels were observed to contain enough nutrients which makes it a healthy food item.ThesisItem Open Access Post harvest management practices in mango(Mangifera indica L.)(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2020) Harya Krishna, V; KAU; Meagle Joseph, PMango (Mangifera indica L.), the king of fruits, relished by majority, occupies first position in production in India and world. The problems featured in the journey of the fruits from field to market are numerous. Burondkar et al. (2018) estimated that about 20 - 30 per cent of harvested mango fruits became sub-standard due to rough handling, pathogenic infestations, improper packaging, unhygienic storage and indecorous mode of transportation. This shows the necessity of improving post harvest management practices to enhance shelf life without deteriorating its quality. The investigation on the “Post harvest management practices in mango (Mangifera indica L.)” was carried out at the Department of Post Harvest Technology, College of Horticulture, Vellanikkara, Thrissur, Kerala during 2018-2020. The objectives were to standardise post harvest and ripening treatments for important commercial mango varieties of Muthalamada, Palakkad, from where the mango fruits reach Indian markets in early season. The effect of different post harvest treatments on mango fruits during storage were studied in four mango varieties such as Alphonso, Bennet Alphonso, Banganapalli and Bangalora. The physical and biochemical changes of treated fruits, stored under both ambient and cold storage conditions were studied. The postharvest treatments given were hot water dip, hydro cooling, sanitization with sodium hypo chlorite solution, ozonisation, waxing and dipping in sodium bicarbonate solution. Among the different treatments, 1 per cent Nipro fresh (carnauba wax) coated fruits stored under cold storage at 12±20C recorded good quality attributes in both Alphonso and Bangalora varieties. Coated fruits of Alphonso maintained quality evidenced by reduction in PLW (6.52 %), delayed colour change (16 days), firmness (0.09 N), acidity (0.21%), ascorbic acid (49.50mg/ 100g), total carotenoid (7.80mg/100g), total sugar (13.90 %), non reducing sugar (12.10 %) and TSS (170 brix) even after a storage period of 23 days. Fruits of Bangalora coated with wax had extended the shelf life up to 26.50 days against control fruits (17.50days) with lowest PLW (7.80 %), delayed colour change (26 days), acidity (0.10%), firmness (0.32 N ), ascorbic acid (9.95 mg/100g), total sugar (7.86%) and a TSS of 110 brix. In Bennet Alphonso, dip in sodium hypochlorite solution (100ppm) for five minutes was suitable for getting a lowest PLW (9.63 %), firmness (0.07 N), acidity (0.17 %), higher TSS (18.50 brix), ascorbic acid (23.32 mg/ 100g), total sugar (12.60 %), reducing sugar (3.18 %), total carotenoid (6 mg/ 100g) and a storage period of 28.50 days. In Banganapalli, the fruits treated with ozone were good in quality attributes like TSS (18.200 brix), total sugar (15.20 %), non reducing sugar (8.84 %), ascorbic acid (6.76 mg/ 100g), delayed colour change (15 days), firmness (0.28 N), acidity (0.13 %), total carotenoid (1.72 mg/ 100g) and PLW of 14.10 per cent with a storage life of 23 days in cold storage. Standardization of ripening techniques was done in the variety Bennet Alphonso at their full mature stage. The fruits were subjected to different ripening treatments and kept for storage under ambient condition. Among various treatments, ethrel (200 ppm) sprayed fruits induced uniform ripening within four days followed by hot water dipped (50±20C, for one minute) fruits which ripened in five days as against eight days in control. Spraying ethrel (200 ppm) had a longer keeping quality of 11 days with good quality attributes like TSS (18.170brix), total carotenoids (16.10mg/100g), ascorbic acid (12.86), firmness (0.20 N), total sugar (12.56%) and a highest score (7.20) in overall acceptability in sensory evaluation. Hot water treated fruits were fully ripened in five days and exhibited longer keeping time of 12 days with good quality parameters like TSS (150brix), acidity (0.37%), total carotenoids (33.98mg/100g), ascorbic acid (22.50mg/100g), firmness (0.49 N), total sugar (11.19%) and non reducing sugar (7.12%) with a score of 6.55 in overall acceptability in sensory evaluation.ThesisItem Open Access Postharvest quality management of papaya (Carica papaya L.)cv. red lady(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Menaka, M; KAU; Geetha Lekshmi, P RThe present study entitled ―Postharvest quality management of papaya (Carica papaya L.) cv. Red Lady‖ was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, Thiruvananthapuram during the year 2018-2020. The objective of the experiment was to standardize postharvest treatments for delayed ripening and to extend the shelf life of papaya cv. Red Lady with minimum nutritional loss through postharvest handling practices. Papaya fruits (cv. Red Lady) of uniform size, shape and maturity at colour break stage were procured from the field of progressive farmers of Farmer Producer Organisation, at Pallichal, Thiruvananthapuram. Harvested fruits were sanitized (ozonisaton 2 ppm) and subjected to hot water treatment (500C for 20 minutes) followed by postharvest dipping of fruits for 5 minutes using different treatments viz., Naphthalene Acetic Acid (NAA 250 ppm), Edible coating (Papaya Leaf Extract Aloe Gel), Gibberellic Acid (GA3 100 ppm), Calcium chloride (CaCl2 2%), Salicylic Acid (SA 2 mM), hot water treatment alone and fruits without any postharvest treatment as absolute control. Treated fruits, after removal of surface moisture, were stored in corrugated fibre board boxes at room temperature (30±2 ⁰C, RH 80-85%) till the end of shelf life. Superiority of postharvest treatments on papaya cv. Red Lady was assessed based on physiological, biochemical, physical, and sensory attributes during storage at an interval of 3 days. Papaya fruits treated with Salicylic Acid (2 mM) recorded the lowest percentage of physiological loss in weight (6.55%), and respiration rate (74.99 mL CO2 kg-1 h-1) after 9th day of storage where as fruits without any postharvest treatment recorded a weight loss of 16.65% with a respiration rate of 101.92 mL CO2 kg-1 h-1. Fruits with salicylic acid treatment recorded 8.72% total sugars, 6.39% reducing sugars, 7.66 ˚Brix of total soluble solids with a carotenoid content of 2.09 mg 100g-1, and antioxidant activity of 48.35% after 9 days of storage which increased with the storage period and the values were significantly lower than the untreated fruits indicating the delayed ripening of treated fruits. Red Lady papaya fruits without any postharvest treatment (control) recorded the lowest storage life of 7.38 days due 147 to high rate of physiological, biochemical and physical changes which indicated faster ripening and senescence. The treatment of fruits with salicylic acid (SA) recorded the lowest respiration rate of 95.63 mL CO2 kg-1 h-1 and physiological loss in weight (13.10%) after 14 days of storage at room temperature with the highest fruit firmness (19.89 N) and 8.26% reducing sugar, 12.73% total sugar, 11.52 ˚Brix of total soluble solids, 0.14% titratable acidity, 2.55 mg 100g-1 of carotenoid content, and 64.53% of antioxidant activity. The salicylic acid treatment recorded the highest shelf life of 14.56 days with acceptable sensory parameters where as fruits without any treatment (control) recorded a shelf life of 7.38 days. Papaya fruits cv. Red Lady, harvested at colour break stage were sanitized using ozonation (2 ppm) and subjected to hot water treatment (50 ˚C for 20 minutes) followed by dipping for 5 minutes in postharvest treatment with salicylic acid at 2 mM was standardised as the best postharvest treatment for delayed ripening which recorded the longest shelf life of 14.56 days at room temperature as compared to 7.38 days for fruits without any postharvest treatment.ThesisItem Open Access Postharvest quality management in banana CV nendran (Musa spp.)(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2020) Aparna Nath, S S; KAU; Geetha Lekshmi, P RThe study entitled “Postharvest quality management in banana cv. Nendran (Musa spp.)” was conducted in the Department of Post Harvest Technology, College of Agriculture, Vellayani, Thiruvananthapuram during the year 2018-2020. The objective of the experiment was to standardize the postharvest management for delayed ripening and extended shelf life of banana cv. Nendran with minimum nutritional loss through postharvest handling practices. Good quality banana fruits (cv. Nendran) of uniform size and maturity, procured from progressive farmers of Farmer Producer Organization, Kalliyoor, Thiruvananthapuram were used for the study. The fruits were de-handed and sanitized with ozonation at 2ppm. The sanitized fruits were subjected to different postharvest treatments viz., Calcium chloride (CaCl2 4%), Gibberellic Acid (GA3 150 ppm), Oxalic Acid (OA 20 mM), Salicylic acid (SA 2 mM) as against fruits without any treatment as control. The treated fruits after the removal of excess moisture were stored in Corrugated Fibre Board boxes under room temperature conditions (30 ± 2 0C, RH 85- 90 %). Effectiveness of the treatments was analysed based on physiological, biochemical, physical and sensory parameters at an interval of 3 days till the end of shelf life. After 15 days of storage, Nendran banana fruits treated with Salicylic Acid (SA 2 mM) recorded the least Physiological Loss in Weight (PLW) of 13.43 % and respiration rate of 102.70 mL CO2 kg-1h-1 with a pulp percentage of 70.61 %, 29.39 % peel percentage and pulp to peel ratio of 2.40 with a fruit firmness of 10.13 N. The stored fruits also recorded an increase in the moisture content (61.27 %), Total Soluble Solids (24.60 o Brix), reducing sugar (17.34 %), total sugar (20.21 %), and acidity (0.45 %) with 10.19 % of starch content, 75.52%antioxidant activity and 9.30 mg 100g-1 ascorbic acid content after 15 days of storage. The fruits had acceptable sensory attributes viz., appearance, colour, flavor, taste, texture and overall acceptability and resulted in a shelf life of 15.67 days. 139 Nendran banana fruits treated with Gibberellic Acid (GA3 150 ppm) recorded a shelf life of 14.3 days next to SA (2 mM) with a respiration rate of 112.38 mL CO2 kg- 1h-1, Physiological Loss in Weight of 14.3 %, pulp percentage of 73.32 %, 26.68 % peel, pulp to peel ratio as 2.75, 17.80 % reducing sugar, 21.05 % total sugar, 74.31% antioxidant activity, and 8.59 mg 100g-1ascorbic acid content after 15 days of storage. The untreated Nendran banana fruits recorded a shelf life of 11.13 days with the highest rate of physiological, biochemical, and physical changes and the lowest mean scores for organoleptic qualities. Application of postharvest treatments significantly reduced the rate of physiological activities which contributed to the delay in ripening and extension of shelf life of Nendran banana. Nendran banana fruits harvested at uniform maturity, sanitized with ozonation (2 ppm) and subjected to postharvest treatment with salicylic acid (2 mM) for 10 minutes as dipping was standardized as the best postharvest treatment based on physiological, biochemical, physical and sensory analysis which recorded a shelf life of 15.67 days under room temperature storage as against 11.13 days in fruits without any postharvest treatments.ThesisItem Open Access Development of functional jackfruit pasta(Department of Post Harvest Technology, College of Agriculture,Vellayani, 2019) Swathi, B S; KAU; Geetha lekshmi, P RThe present study entitled “Development of functional jackfruit pasta” was carried out at Department of Post Harvest Technology, College of Agriculture, Vellayani during the period 2017-2019 with the objective to develop functional pasta from jackfruit bulb and seed flour enriched with vegetables and to study the storage stability. Jackfruit bulb and seed flour were used for the development of jackfruit pasta in different combinations along with cassava flour replacing a portion of refined flour contributing to 65% of total ingredients. The remaining 35% of total ingredients were kept as constant with refined flour, soy flour and starch. Jackfruit pasta developed were subjected to analysis for cooking quality, nutritional, textural and sensory parameters. Cooking quality characters viz. cooking loss, water absorption, swelling index and cooking time were analyzed for jackfruit pasta and cooking loss ranged from 14.16% to 21.97%. The lowest cooking loss (14.16%) was recorded for jackfruit pasta developed with 15% jackfruit bulb flour, 15% jackfruit seed flour and 35% cassava flour. Water absorption and swelling index of jackfruit pasta increased with increase in seed flour concentration and the highest water absorption (1.34 g g-1) and swelling index (2.86%) was observed for 50% jackfruit seed flour and 15% cassava flour combination. Cooking time of developed jackfruit pasta ranged from 6.12 min to 7.14 min with no significant difference among the treatments. Nutritional parameters viz. starch, total sugar, reducing sugar, protein, carotenoids, crude fibre and antioxidant activity were analyzed for raw as well as cooked jackfruit pasta which varied with jackfruit bulb and seed flour concentration. Starch and protein content of jackfruit pasta increased with increase in seed flour and cassava flour concentration and total sugar, reducing sugar and carotenoids increased with bulb flour concentration. Sensory evaluation of developed jackfruit pasta exhibited significant difference in consumer acceptance for the treatment combinations. Based on cooking quality, nutritional, textural and sensory parameters the three best treatments viz. jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%), jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) and jackfruit bulb flour (20%) + jackfruit seed flour (20%) + cassava flour (25%) were selected for further studies. The best three jackfruit pasta combinations selected were incorporated with three vegetables viz. carrot, beetroot and red amaranthus @ 5 and 10 % and the developed functional jackfruit pasta were subjected to cooking quality, nutritional, textural and sensory analyses. Cooking loss, swelling index and cooking time did not show significant difference among the combinations. Water absorption of vegetable incorporated jackfruit pasta @ 10% recorded the highest value of 1.49 g g-1 and 1.68g g-1 for the combination of 10% jackfruit bulb flour, 30% jackfruit seed flour and 25% cassava flour with 10% amaranthus and beetroot respectively while it was 1.53g g-1 for the combination of jackfruit bulb flour (25%) + jackfruit seed flour (25%) + cassava flour (15%) with 10% carrot. Carrot incorporated functional jackfruit pasta with 25% jackfruit bulb and seed flour, 15% cassava flour and 10% carrot recorded the highest consumer acceptance followed by beetroot and amaranthus based functional jackfruit pasta with 10% jackfruit bulb flour, 30% jackfruit seed flour, 25% cassava flour and 10% respective vegetables. The selected vegetable based functional jackfruit pasta were stored at room temperature and storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months. In the present study, combinations for development of vegetable based functional jackfruit pasta were standardized as 25% jackfruit bulb flour, 25% jackfruit seed flour, 15% cassava flour and 10% carrot for carrot based functional jackfruit pasta and the combination of jackfruit bulb flour (10%) + jackfruit seed flour (30%) + cassava flour (25%) and 10% beetroot or amaranthus for beetroot and amaranthus based functional jackfruit pasta. Storage stability studies on cooking quality, nutritional and sensory attributes revealed that there was no significant change in qualities during storage and no microbial load was found till the end of storage period of four months.ThesisItem Open Access Characterization and value addition of male buds of banana cultivars(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2019) Thanzeela Hoorlin, K A; KAU; Meagle Joseph, PIndia is the largest producer of banana in the world and Kerala is rich with wide array of banana varieties. The banana plant in whole is useful for its fruits, peel, fibre, corm, male bud and pseudo stem. Banana inflorescence also known as navels is removed in commercial banana cultivation, by a practice called denavelling, for quality assurance of fruits. These male buds loaded with lots of nutrients are used as vegetable and also for the preparation of nutraceuticals. The stages of harvest after bunch emergence influence the quality of the male bud. Hence the study was carried out in the Department of Post-Harvest Technology, during 2017-2019,with the objectives to characterize the male buds of banana cultivars and to standardize their harvesting stage, packaging and storage methods and minimal processing techniques . Palayankodan, Grand naine, Njalipoovan and Nendran varieties of banana were selected for the first experiment. They were harvested at 15, 20 and 25 days after full bunch emergence (DAB) and characterized based on physico-morphological and biochemical parameters. Palayankodan and Grand naine had the highest bud weight, length and diameter when harvested at 20 DAB and Nendran at 25 DAB. The recovery and firmness was found to be highest when harvested at 25 DAB in Palayankodan and at 15 DAB in Grand naine and Nendran. However, Njalipoovan had the highest value for all the four parameters (275 g weight, 19.8 cm length, 20.4 cm diameter, 87.2 % recovery) when harvested at 15 DAB. Considering the biochemical parameters, in all the four varieties the desirable constituents like carbohydrate, protein, dietary fibre, potassium etc. were found to be highest when harvested at 15 DAB. When subjected to organoleptic evaluation, Palayankodan had the overall consumer acceptance and highest total score under all the three stages of harvest. Also due to its popularity and easy availability, Palayankodan variety was selected for the packaging and storage studies. In the second experiment, banana male buds were given different packaging treatments (wrapping in shrink film, cling film and perforated polyethylene cover) and stored under ambient, cold storage and refrigerated conditions. Physico chemical changes and organoleptic quality were observed. The studies revealed that banana male buds packed in polyethylene cover of 150 gauge and stored under refrigerated condition had the highest shelf life (43 days) and lower physiological loss in weight along with biochemical parameters like ascorbic acid (11.9 mg/ 100g) and total phenols (0.648 mg/ 100 g). Also it had scored highest in organoleptic evaluation with a total of 36.07. Third experiment consisted of standardizing minimal processing techniques for banana male bud. An attempt was made by adopting different pre-treatments (0.2 % ascorbic acid, 0.2 % citric acid, 0.2 % turmeric + salt) and packaging methods ( paper plate overwrapped with cling film, polystyrene trays overwrapped with cling film, polyethylene punnets) to enhance the shelf life and to improve the market value of sliced banana buds. Minimal processed buds with 0.2 % citric acid pretreatment packed in polystyrene trays had a shelf life of one week and microbial load within the permissible limit along with better retention of ascorbic acid (6.81 mg/ 100g) and total phenols (0.276 mg/ 100 g). The present study found that the harvesting stage of buds in Palayankodan and Grand naine was 20 days after full bunch emergence and in Njalipoovan and Nendran it was 15 and 25 days after full bunch emergence respectively. The buds of all four varieties are nutrient rich and organoleptically acceptable with mean rank scores above 6. Packaging in perforated polyethylene cover and storage under refrigerated condition increases the shelf life of whole male bud with retention of desirable qualities. Also 0.2% citric acid pretreatment and packaging in polystyrene trays enhance the market value of minimal processed buds.ThesisItem Open Access Standardization of quality wine production from selected underexploited fruits(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2019) Keerthana Das; KAU; Mini, CThe study entitled “Standardization of quality wine production from selected underexploited fruits” was conducted at Department of Post Harvest Technology, College of Agriculture, Vellayani, Thiruvananthapuram, during the year 2017-2019 with the objective to standardize quality wine production technology from selected underexploited fruits of Kerala. Fruit wines were prepared from four different underexploited fruits viz., carambola, papaya, jamun and rose apple independently by varying three process parameters viz., fruit: water ratio, yeast concentration and clarification methods. Fruit: water ratio was tried at 1:0.75, 1:1 and 1:2; yeast concentration at 0.5, 0.75 and 1% and clarification by pectinase enzyme and by settling, thus formed 18 different wines in each fruit. The experiment was conducted as four continuous steps viz., production of fruit wines, quality evaluation, selection of the best wine and studying the storage potential of wines. Among the four underexploited fruits, carambola, papaya and rose apple produced wines of acceptable quality. No significant difference was noticed in the TSS content of different wines. All the prepared wines were “dry” due to absence of residual sugar content. Carambola wines were golden yellow, brilliant to cloudy with a predominant astringent taste and 7.2 to 12.3% alcohol content. Papaya wines were light yellowish with a characteristic papaya odour and their alcohol content ranged from 6.15 to 17.28%, whereas rose apple wines were light pinkish, brilliant with 5.27% to 12.01% alcohol. The wine with high antioxidant potential and high overall acceptability was selected from each fruit for conducting storage trials. The highest mean overall acceptability score (6.1) was obtained for the carambola wine prepared using 1:2 fruit: water ratio, 0.75% yeast and clarified by pectinase. This wine was brilliant, had 4.60 TSS, 0.5% acidity, 8.9% alcohol, 183.63 mgg-1 polyphenol and the highest antioxidant activity (64.9 %). Papaya wine prepared using 1:2 fruit: water ratio, 1% yeast and clarified by pectinase had the highest antioxidant activity and high polyphenol content with an overall acceptability score of 4.6. This brilliant wine had 30 TSS, 0.46% acidity, 6.15% alcohol, 201.57 mgg-1 polyphenol and 79.46 % antioxidant activity. The highest mean overall acceptability score (5.4) was obtained for the rose apple wine prepared using 1:2 fruit: water ratio, 0.75% yeast and clarified by settling. It was brilliant, with 5.60 B, 0.44% acidity, 9.08% alcohol, 97.79 mgg-1 polyphenol and the highest antioxidant activity (91.56 %). The processing variables tried in the present experiment resulted in a dark purple attractive but unacceptable beverage from jamun with high alcohol (6.44 to 24 %) and acidity (0.69 to 5.42%), pungent smell and vinegary taste; hence could not be subjected to sensory analysis and further storage studies. In general, wines prepared from 1: 2 fruit: water ratio had superior quality, acceptability and highest antioxidant activity. Addition of 0.5% yeast was not sufficient for producing quality wines. When yeast concentration was increased to 0.75%, the brilliancy and acceptability of the wines increased and at 1%, cloudiness enhanced resulting in reduced acceptability. Use of pectinase enzyme was essential for clarifying papaya and carambola wines where as clarification by settling could give a brilliant quality wine from rose apple. The best wine selected from each fruit was stored under ambient condition for a period of three months in plain and amber coloured glass bottles for analysing their storage stability. The polyphenol content of the wines decreased during storage in both the containers and the percentage reduction was less in amber containers indicating better retention of quality parameters. The alcohol content increased during storage and the percentage increase was more in amber containers. There was no significant difference in the microbial load of wines stored in different bottles or different storage periods. The present study highlighted the fermentation capabilities of three underutilized fruits of Kerala and standardized quality wine production from them. It was proved that the wine processing parameters should be formulated for different raw materials based on their initial characteristics for production of acceptable quality wines.
