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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: Processing Technology × Author: Aiswarya, T × End date: 2020 × Start date: 2013 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Shrink wrap packaging of selected Tropical fruits
    (College of Horticulture, Vellanikkara, 2016) Aiswarya, T; KAU; Saji, Gomez
    The present study titled “Shrink wrap packaging of selected tropical fruits” was carried out in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2015-2016. The objective was to extend shelf life and to maintain quality of mango, banana and pineapple during storage. The technique of shrink wrap packaging was adopted in three tropical fruits viz., mango, banana and pineapple. Each experiment consisted of 7 treatments wherein shrink wrap packaged fruits along with the unwrapped (control) samples were stored under ambient conditions. Observations on shelf life and PLW (physiological loss in weight) were recorded at an interval of three days and the biochemical characteristics were analysed at weekly intervals.Mature fruits of mango variety Prior, free of damage and bruises, were washed in plain tap water followed by surface sanitization with 100ppm chlorine for 15 minutes. The chlorinated fruits were spread out on blotting paper to remove excess surface moisture. Surface dried fruits were subjected to two forms of shrink wrapping i.e, individual fruit wrap and wrapping of 4-5 fruits in areca plates with polyolefin film of three densities viz., 15, 19 and 25 μ. Individually shrink wrapped mangoes in 25 μ polyolefin film had the longest shelf life (18 days) and the shrink wrapped fruits in areca plates with 19 μ polyolefin film had the shortest shelf life (8 days).An increasing trend in the PLW, TSS, total carotenoids, reducing, non- reducing and total sugars were noticed during storage whereas titratable acidity and vitamin C decreased. Individual shrink wrapping of mangoes with 25 μ polyolefin film was superior among all treatments with regard to quality retention. Banana, cv. Grand Naine was selected for shrink wrap packaging. Desapped banana hands were chlorinated and shrink wrapped with polyolefin film of three densities viz., 15, 19 and 25μ. Half of the shrink wrapped hands were further master packed in CFB boxes. All the shrink wrapped samples along with unwrapped (control) fruits were stored at ambient temperature. Unwrapped banana hands had the longest shelf life (7 days) as compared to shrink wrapped banana (4 to 5 days). Condensation of moisture inside the film resulted in microbial growth on the surface of banana hands and thus adversely affected the shelf life of samples. Retention of biochemical constituents was better in shrink wrapped fruits than the unwrapped ones. Off flavour was observed on the shrink wrapped banana hands during storage. Firm, ripe fruits of pineapple cv. Mauritius were cleaned dry, followed by removal of crown from these fruits. The cleaned fruits were shrink wrapped with polyolefin film of three densities. Half of the shrink wrapped fruits were enclosed in master packs of CFB boxes. The packaged fruits, along with the control samples were stored at ambient temperature. Individually shrink wrapped fruits with 25μ polyolefin film had longest shelf life (14- 16 days) and was the best treatment with regard to the retention of biochemical attributes PLW, TSS, reducing, non- reducing and total sugars increased during storage while titratable acidity and vitamin C decreased. The results of the present investigation revealed that individual shrink wrapping of mango and pineapple was superior with regard to shelf life and quality characteristics. Shrink wrap packaging was found ineffective in prolonging shelf life of banana under ambient conditions of storage. Polyolefin film of 25μ thickness was better as compared to 15 and 19μ thick films.