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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: Keerthana Das × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardization of quality wine production from selected underexploited fruits
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2019) Keerthana Das; KAU; Mini, C
    The 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.