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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 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 BInvestigation 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.ThesisItem Open 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, CThe 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.ThesisItem Open Access Portion packaging and storage of jackfruit (Artocarpus heterophyllus Lam.)(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Gana, K R; KAU; Mini, CThe investigation entitled “Portion packaging and storage of jackfruit (Artocarpus heterophyllus Lam.)” was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, during the year 2016-2018, with the objective to standardize portion packaging and storage techniques for extending shelf life of jackfruit types. Experiment was carried out independently for mature varikka, ripe varikka and mature koozha jack fruit types. Good quality jackfruit types were harvested, cleaned, outer spiny rind removed, cut in to portions of 200-250 g weight, pre-treated using 0.5% potassium meta bisulphite (KMS) and citric acid, surface drained and subjected to seven different packaging conditions, and stored under ambient and refrigerated storage conditions. The seven different packaging systems included use of polypropylene film with 5% ventilation, cling film wrapping, shrink wrapping, vacuum packaging in laminated pouches, modified atmospheric packaging (MAP) in laminated pouches with KMnO4, MAP with silica gel and unwrapped portions. Based on efficiency in maintaining physiological parameters, organoletic quality and marketability, portions under vacuum packaging in laminated pouches of PP/LDPE under refrigeration was selected as best treatment for further quality evaluation. MAP in laminated pouches with silica gel sachet was considered as the second best packaging treatment. Jackfruit portions stored under ambient condition were spoilt within a day in all types. Quality evaluation of jackfruit portions stored under refrigeration after vacuum packaging in laminated pouches of PP/LDPE revealed that mature varikka portions had 21 days shelf life with 2.34% physiological loss in weight and 80% marketability. Vacuum packed mature koozha portions under refrigeration exhibited 15.71 days shelf life with 2.89% PLW and 75% marketability. Ripe varikka portions had 12.28 days shelf life with 3.42% PLW and 70% marketability under similar packaging and storage. Unwrapped jack fruit portions under refrigeration were spoilt within 3 days after storage. Oxygen concentration gradually decreased and CO2 concentration gradually increased in all the vacuum packaged jackfruit portions, indicating high respiration rate of the fresh cut commodity. TSS, reducing sugars and total sugars increased during storage, where as vitamin C and acidity showed a decrease during storage. Vacuum packed refrigerated jackfruit portions had good sensory acceptability even at the end of shelf life, though there was reduction in firmness. Despite an increase in the carotenoid content, vacuum packed refrigerated jack fruit bulbs retained their natural colour, which stayed even during the storage period. The mature varikka bulbs held a cream colour while the ripe varikka ones were a deep yellow, and the mature koozha bulbs remained yellow even at the end of storage. Cost of production of vacuum packed jack fruit portion was calculated and the BC ratio was found to be 1.37. Vacuum packaging in laminated pouches of PP/LDPE and storage under refrigeration was standardized as the best packaging and storage treatment for all jack fruit portions. Adoption of the standardized technology may help to transform the current trend of total unhygienic marketing system into a totally different style, where hygienically packed quality jackfruit portions with sufficient prolonged shelf life can be marketed through the current retail outlets having refrigerated storage facility. The system has to be properly modified in future to suit the ambient storage system so as to reduce the cost of production.ThesisItem Open Access Postharvest treatments for delayed ripening in nendran banana (Musa spp.)(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2018) Athira, M Nair; KAU; Geetha Lekshmi, P RThe investigation entitled “Postharvest treatments for delayed ripening in Nendran banana (Musa spp.)” was conducted at the Department of Post Harvest Technology, College of Agriculture, Vellayani, during 2016-2018. The objective of the programme was to study the effect of postharvest application of different ethylene inhibitors and to standardize the optimum concentration for delayed ripening and extended shelf life of Nendran banana. Nendran banana bunches of uniform maturity were selected from Instructional Farm, College of Agriculture, Vellayani. De-handed banana fruits were treated with different ethylene inhibitors at various concentration viz. Benzyl Adenine (BA) (30 ppm, 50 ppm, 80 ppm - dipping for 10 minutes), Hexanal (0.5%, 1.0%, 1.5% - dipping for 10 minutes), Nitric Oxide (NO) (0.25 mM, 0.5 mM, 0.75 mM - dipping for 5 minutes), Salicylic Acid (SA) (1 mM, 1.5 mM, 2 mM - dipping for 10 minutes) along with distilled water, ethanol and absolute control (without any treatment). Treated banana fruits were air dried and stored under room temperature (30+20C, RH 80-85%) in Corrugated Fiber Board boxes till the end of shelf life. Effectiveness of different ethylene inhibitors for delayed ripening of Nendran banana was evaluated by analyzing physiological, biochemical, physical and sensory qualities. Nendran banana fruits treated with 50 ppm BA recorded a pulp percentage of 69.38%, peel percentage of 30.62% and pulp to peel ratio of 2.26 with the lowest physiological loss in weight (PLW) (13.01%) and respiration rate (97.55 mL CO2 kg-1 h-1) after 15 days of storage. Total sugar (20.82%), reducing sugar (17.55%), TSS (24.25 0B) and acidity (0.45%) increased with storage and highest retention of vitamin C (10.74 mg 100g-1) content and antioxidant activity (78.46%) were also observed at the end of storage. When fruit firmness, colour and sensory parameters were analyzed, BA 50 ppm treated banana fruits exhibited maximum fruit firmness of 10.55 N after 15 days of storage with optimum ripening (Stage VI). It also exhibited maximum mean score for sensory parameters viz. appearance, colour, flavour, taste, texture and overall acceptability and recorded a shelf life of 16.75 days. Nendran banana fruits treated with SA (2 mM) recorded a shelf life of 15.75 days next to BA (50 ppm) with 13.82 % PLW and respiration rate of 106.23 mL CO2 kg-1 h-1. When biochemical parameters were analyzed, SA 2 mM recorded a total sugar content of 21.50%, reducing sugar (18.05%), TSS (25.45 0B), acidity (0.48%), carotenoid (0.30 mg 100g-1), ascorbic acid content (9.84 mg 100g-1) and antioxidant activity (76.55%) after 15 days of storage with good fruit firmness, colour and sensory qualities. Nendran banana fruits without any postharvest treatment (absolute control) had a shelf life of 11.58 days with higher rate of physiological, biochemical and physical changes. They also exhibited the highest PLW of 19.94% and high rate of respiration (128.11 mL kg-1 h-1) which lead to short shelf life and lowest mean score for sensory attributes after 12 days of storage. Application of ethylene inhibitors as postharvest treatments reduced the rate of physiological activities and extended the shelf life of Nendran banana. Based on physiological, biochemical, physical and sensory analysis, dipping of Nendran banana hands in 50 ppm Benzyl Adenine for 10 minutes was standardized as the best postharvest treatment for delayed ripening and extended shelf life up to 16.75 days whereas Nendran banana without any treatment (absolute control) recorded a shelf life of 11.58 days under room temperature storage. Dipping of Nendran banana in 2 mM Salicylic Acid for 10 minutes recorded a shelf life of 15.75 days and was found cost effective as compared to BA (50 ppm).ThesisItem Open Access Development of novel value added products from tender coconut (cocos nucifera L.)(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Archana Unnikrishnan; KAU; Saji GomezThe study titled ‘Development of novel value added products from tender coconut (Cocos nucifera L.)’ was carried out in the Department of Post Harvest Technology, College of Horticulture, Vellanikkara during 2016-2018. The immature nut known as tender coconut, contains a sterile liquid which is the endosperm and it has got many health benefits and medicinal values. But the popularisation of tender coconut based products is limited because of the loss in natural freshness unless treated scientifically. Therefore, an attempt was made to prepare some novel value added products from tender coconut and to evaluate their quality and shelf life. Fresh tender coconut of about 7 months maturity (cv. COD) was procured from different localities of Thrissur district. In the first experiment, RTS beverage was prepared with tender coconut and the beverage was added with 100 ppm ascorbic or malic acid in combination with one of the three preservatives, viz. potassium metabisulphite, sodium benzoate and potassium sorbate at a concentration of 100 ppm. The RTS beverage stored under refrigerated condition gave significantly longer shelf life as compared to samples stored under ambient condition. The treatment T1 (tender coconut RTS beverage added with 100 ppm ascorbic acid and 100 ppm potassium metabisulphite) gave the maximum shelf life of 25 days under ambient condition and 50 days under refrigerated storage. The same treatment was also superior with regard to titratable acidity (0.217 %), ascorbic acid (53.00 mg 100g-1), protein content (0.053 %), non-enzymatic browning (0.03), overall acceptability score (7.4) and microbial load among the treatments under refrigerated condition. Tender coconut was blended with fruit juice/pulp of guava, pineapple and sweet orange in different proportions (90:10, 80:20, 70:30, 60:40, 50:50 v/v) and based on the organoleptic score obtained for each blend, best type of tender coconut- fruit juice blend was identified. Tender coconut blended with guava pulp in 80:20, tender coconut and pineapple in 50:50 and tender coconut with sweet orange in 60:40 proportion was selected for storage studies. Tender coconut RTS beverage blended with pineapple (T2) gave significantly longer shelf life (40 and 73 days) under ambient and refrigerated storage conditions respectively. The biochemical parameters such as highest TSS (14.23o brix) and total sugar content (14.58 %), lowest non-enzymatic browning (0.03) was observed in T2 (tender coconut RTS beverage blended with pineapple) and T3 (tender coconut RTS beverage blended with sweet orange) retained highest vitamin C content (47.66 mg 100 g-1), 30 days after storage, under refrigerated condition when compared to ambient condition. Sixty days after storage, the biochemical parameters such as TSS, sugars, pH, protein and overall acceptability score was highest in T2 (tender coconut RTS beverage blended with pineapple) under refrigerated condition. Tender coconut jelly was preapared from tender coconut by incorporating jellifying agents such as agaropectin, banana peel pectin, guava pectin and nutmeg rind pectin at different concentrations (0.5 %, 1.0 %, 1.5 % and 2 %). Treatments such as C3 (1.5 % agaropectin), C4 (2 % banana peel pectin), C3 (1.5 % guava pectin) and C4 (2 % nutmeg rind pectin) showed highest overall acceptability score of 7.5, 7.5, 7.2 and 7.5 respectively. Tender coconut jelly could be stored for 73 days under ambient condition whereas under refrigerated condition, the shelf life beyond 90 days. T4 (tender coconut jelly prepared from nutmeg rind pectin) showed lowest (0.75) water activity Highest vitamin C (11.93 mg 100 g-1) was observed in T3 (tender coconut from guava pectin) under both refrigerated storage conditions. Tender coconut jelly from nutmeg rind pectin (T4) showed highest overall acceptability value of 7.7 and 7.4, 2 months after storage under ambient condition and 3 months after storage under refrigerated condition respectively. The results of the study indicated that through scientific handling along with addition of preservatives, the tender coconut can be utilized as a potential source for the production of many novel value added and processed products.ThesisItem Open Access Standardisation of packaging and storage techniques for green chillies (capsicum spp.)(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2018) Geethu, M; KAU; Sheela, K BThe study entitled ‘Standardisation of packaging and storage techniques for green chillies (Capsicum spp.)’ was carried out in the Department of Post Harvest Technology, College of Horticulture, Vellanikkara during 2016-2018. The objectives of the study were standardisation of pre-storage treatments, packaging and storage methods for green chillies. Six accessions of green chillies belonging to three species of Capsicum viz C. annuum, C. frutescens and C. chinense were selected for the study. Variety Ujwala, belonging to the species Capsicum annuum was selected for the surface sanitisation studies. The fruits were surface sanitised with tap water, brine solution (2%), Veggie Wash (1%), sodium hypochlorite (100ppm) and ozone (2 ppm). Fruits sanitised with sodium hypochlorite (100 ppm) recorded the longest shelf life (15days) and lowest microbial load. Lowest Physiological Loss in Weight (PLW %) was observed in fruits sanitised with 2 ppm ozone, followed by sodium hypochlorite. Hence sodium hypochlorite was selected as the best surface sanitisation treatment for further studies. The effect of clipping of pedicel on shelf life of fruits was studied in six accessions of chillies. The accessions selected were Ujwala and Vellayani Athulya (Capsicum annuum) Vellayani Samrudhi and local accession Green Chuna (C. frutescens) and Vellayani Thejus and local accession CC65 (C. chinense). Significant differences were not observed for PLW between the clipped and non clipped fruits. Non clipped fruits in C. annuum accessions registered higher microbial count, comparatively lower shelf life and poor appearance. Packaging and storage studies were conducted in six chilli accessions by subjecting fruits to five methods of packaging viz. control (T0), packaging in micro ventilated polythene cover (T1), polystyrene tray overwrapped with cling film (T2), polypropylene punnets (T3) and shrink wrapping in polystyrene tray (T4). The storage conditions were, ambient (28-36 0C), refrigeration (4-7 0C) and cold storage (10-12 0C). In the varieties belonging to C. annuum and C. frutescens, shelf life could be extended to more than 30 days in shrink wrapped fruits under cold storage. Shelf life was longer in accessions of C. chinense (Vellayani Thejus and CC65) under refrigerated storage. Changes in respiration rate were not pronounced under ambient storage. The physiological loss in weight (PLW %) in all the accessions increased during storage irrespective of treatments and storage conditions and it was higher in unwrapped fruits. Unwrapped fruits had higher TSS under the three storage conditions in all the varieties, one week after storage. Significant variation was not observed in titrable acidity among the treatments except in Vellayani Samrudhi. Fruits of Vellayani Athulya and Vellayani Samrudhi packaged in polythene cover under refrigerated storage and shrink wrapped fruits of Ujwala and Vellayani Thejus under cold storage had high ascorbic acid content. Fruits of Vellayani Athulya and CC65 packaged in polypropylene punnets recorded high β carotene content under ambient conditions and Green Chuna under cold storage. Fruits under cold storage recorded higher capsaicin content in Ujwala, Vellayani Samrudhi, Green Chuna and Vellayani Thejus. Unwrapped fruits had highest total phenols in the three storage conditions in the varieties Vellayani Samrudhi and Green Chuna. Microbial load was analysed by recording the population of bacteria, yeast and fungi. Microbial load was found to increase towards the end of storage. Bacterial population was comparatively low under refrigeration and cold storage. Yeast population was not significant during the storage of green chillies. Population of fungi was found to be lesser under refrigerated conditions. Organoleptic scores were found to decrease in all the varieties, during storage, however the fruits were acceptable for consumption. Shrink wrapped fruits and fruits packaged in polythene cover had higher overall acceptability in all the varieties.ThesisItem Open Access Development of osmodehydrated bilimbi (Averrhoa bilimbi L.) and assessment of bioactive compounds(Department of Post Harvest Technology, College of Agriculture, Vellayani, 2017) Aparna, G S; KAU; Geetha Lekshmi, P RThe present study entitled “Development of osmodehydrated bilimbi (Averroha bilimbi L.) and assessment of bioactive compounds” was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellayani during 2015-17 with the objective to standardize the process variables for osmodehydrated bilimbi and to assess the retention of bioactive compounds. Harvested mature bilimbi fruits of uniform size were washed, surface dried, pricked and blanched in hot water for one minute. Blanched fruits were subjected to osmotic treatment, with sucrose solution of 40, 60 and 80⁰B for 60, 120 and 180 minutes. The osmodehydrated bilimbi fruits were analyzed for mass transfer, biochemical and sensory qualities. Mass transfer characters viz., solid gain, water loss, percentage weight reduction, yield and biochemical parameters such as reducing sugar and total sugar increased with increase in osmotic concentration and immersion time whereas free acids, ascorbic acid and antioxidant activity were decreased. The osmotic treatment of 80 0B for 180 minutes recorded the highest value for solid gain (5.10 %), water loss (16.72%), weight reduction (22.57%), ratio of water loss to solid gain (3.25%) and yield (21.13%) with a free acid content of 2.32 %, 21.66 mg/100g vitamin C, 47.81% antioxidant activity, 8.24% reducing sugar and 18.53% total sugar which exhibited superior sensory scores for taste (8.43), flavor (8.27), texture (8.46) and overall acceptability (8.43). The best three treatments selected based on sensory analysis (80 0B for 180 minutes, 80 0B for 120 minutes and 60 0B for 180 minutes) were subjected to storage stability studies under room temperature for four months. The stored osmodehydrated bilimbi fruits were analyzed for biochemical, sensory and microbial qualities at monthly intervals. During storage, reducing sugar and total sugar increased while ascorbic acid, antioxidant activity and free acids decreased. Osmodehydrated bilimbi in 800B for an immersion time of 180 minutes recorded 2.06 % free acid content, 19.55% total sugar, 8.75% reducing sugar, 19.29% vitamin C and 44.59% antioxidant activity at the end of four month storage with highest sensory score. All the osmodehydrated bilimbi fruits were microbiologically safe till the end of storage. Bioactive compounds viz. vitamin C, phenols, total flavonoids, antioxidant activity, carotenoids, free acids, and oxalate content of osmodehydrated, dried, hot water blanched, steam blanched and fresh bilimbi fruits were assessed. Osmodehydrated bilimbi fruits recorded the highest TSS (19.32 0B), total sugar (18.73 %), reducing sugar (8.22%), carotenoids (0.46 mg/100g) and lowest oxalate content (24.34 mg/g) whereas dried bilimbi showed highest ascorbic acid (43.18 mg/100g), total phenols (694.60 mg/100g), antioxidant activity (56.23%), total flavonoid content (338.03 µg g-1) and highest oxalate content of 31.78 mg/g. Blanching treatments was found to reduce TSS, free acids, vitamin C and oxalate content of fruits. Hot water blanched fruits exhibited lowest oxalate content (8.08 mg/g) and TSS (3.82 0B) whereas steam blanching recorded the highest antioxidant activity (74.83%) total phenol (1067.31 mg/100g) and total flavanoid (198.32 µg g-1) whereas fresh bilimbi recorded 975.67 mg/100g phenols, 134.38 µg g-1 total flavanoid with 68.35% antioxidant activity. Osmotic treatment at 80 0B for 180 minutes was found as the best treatment for development of osmodehydrated bilimbi. Bioactive compounds in primary processed bilimbi are greatly influenced by the processing methods.ThesisItem Open Access Development and evaluation of a seed extractor for ash gourd and cucumber(Department of Post harvest technology and agricultural processing,Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2011) Aneesh, Mohan; KAU; Santhi, Mary MathewA seed extractor was developed for ash gourd and cucumber. The important part of the machine is the extraction tool whose diameter can be varied (52 -160 mm) according to the placental diameter of the fruit and it can be maintained at that diameter for the required time. The principle of operation is to penetrate the rotating tool with handle, into the placental region after adjusting its diameter which helps in scraping out the seeds along with the pulp from the centre and surrounding mesocarp portion. The experiment was conducted as a completely randomized design with three factors. Two blade shapes (round edged and pointed edged), three blade thicknesses (1, 2 and 3 mm) and four rotational speeds (50, 80, 120 and 160 rpm) were chosen. For each experiment, the number of replications were three. Before loading the vegetables to the holder for seed extraction the top and bottom ends which do not contain the seeds were cut and removed for easy penetration of the tool. By adjusting the blade diameter to required size, the rotating tool is lowered through the central portion of the vegetable and it scraps out the seeds from the surrounding mesocarp. The seeds are discharged into the chute. The seed extraction of ash gourd was achieved by a mean time of 10.6 s/kg and that of cucumber with 16.6 s/kg. The seed extraction efficiencies of both these vegetables were in the range of 99 to 100%. The germination rates were 95% for ash gourd seeds and 96% for cucumber seeds. The capacity of the extractor for ash gourd is 350 kg/h and that of cucumber is 219 kg/h. The average energy consumption at loaded condition for seed extraction of ash gourd is 0.105 kWh and for cucumber is 0.102 kWh. The cost of seed extraction per kilogram for ash gourd is ` 0.15/- and for cucumber is ` 0.24/-. The cost of seed production per kilogram for ash gourd is ` 10.3 /- and for cucumber is ` 3.0/-.ThesisItem Open Access Development of process protocol for garcinia cambogia power(Department of postharvest technology and agricultural processing, Kelappaji College of Agricultural Engineering and Technology, Tavanur, 2012) Sunitha, C P; KAU; Santhi, Mary MathewThe major problem faced by the farmers regarding the processing of Garcinia cambogia is difficulty in drying of this fruit as the harvesting period coincides with the southwest monsoon also if not processed quickly fungal infection may takes place. And the currently adopted sun drying method takes long time and affects the quality of the product. Drying of Garcinia cambogia juice into powdered particles gives a considerable reduction in volume, easy to use and is an effective method for prolonging the shelf life. Therefore, a research study was conducted to develop a process protocol for Garcinia cambogia powder from the fresh fruit itself. Powder samples were obtained by drying the Garcinia cambogia juice using spray dryer (atomizer speeds 17000rpm and 22000rpm, inlet air temperature 175 and 180oC and feed flow rates 5, 5,5 and 6 l/h), tray drying (at 60, 70 and 80oC) and vacuum tray drying (40, 45 and 50oC) techniques. Garcinia cambogia juice at 120brix was used to prepare the fruit juice powder. In order to reduce the stickiness and also to increase the yield of the powder, maltodextrin (15% based on sensory evaluation, moisture content and solubility) the most widely used additive was used. The method of drying parameter was optimized on the basis of quality of the powder such as moisture content, total solids, colour, acid value, pH, bulk density solubility index and wettability. The quality of the powder obtained using spray dryer at an inlet air temperature of 1800 C, speed of the atomizer 22000 rpm and feed rate as 5.5 l/h (with an average particle size (8 μm), bulk density (0.412 3 g/cm ), moisture content (3.5939%wb) and total solids (96.407) was superior to those obtained by vacuum tray dried and tray dried product. So spray drying was selected as the best method for the production of Garcinia cambogia powder which have a storability of above 7 months with good reconstitution properties (wetting time, 80 S) and solubility index ,<0.1mm ).