Thumbnail Image

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.

Browse

20081
Reset filters
Author: Anu, Mary Markose × End date: 2008 × Start date: 2008 × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Evaluation and value addition of watery rose apple (syzygium (Burm) Alston) and Malay apple (syzygium malaccense (L) mernil and perry)
    (College of Horticulture, Vellanikkara, 2008) Anu, Mary Markose; KAU; Pushpalatha, P B
    Watery rose apple and Malay apple belong to the family of Myrtaceae. The fruits are rich in vitamin C and have many medicinal properties. A major chunk of production of this crop is being wasted due to the lack of scientific handling and processing technologies. In this context, the present investigation “Evaluation and value addition of watery rose apple and Malay apple” was taken up to standardize technologies for processing and value addition of these fruits. The fruits were primarily classified into different groups based on their colour. The physico chemical attributes in relation to colour was not apparent. Difference was significant in quality attributes with respect to size of fruits in Malay apple. Big fruits possessed most of the desirable attributes for product development. Among the three different types weight of fruits and titrable acidity differed significantly. Accessions within each type recorded significant variation in most of the quality attributes studied. Based on this suitability of accessions for preparation of different value added products were fixed. Osmoextraction was selected as the ideal method for production of quality pulp/juice. A simple method for preparation of beverages and jam using osmoextracted pulp/juice was developed. The pulp and juice extracted through this method exhibited good storability and served as the basic material directly for the preparation of different beverages. Osmodehydrated product prepared by dipping fruit slices of pink watery rose apple and Malay apple in 60 °Brix solution followed by vacuum drying at 50 °C for 48 hours was found acceptable. In white watery rose apple dipping the fruit slices in 70 °Brix was found superior. The osmodehydrated product exhibited a shelf life of two months without any microbial contamination in both glass and plastic containers. The pickle prepared using fresh fruit slices in all the three types of fruits acquired highest score. When heat treatment was adopted for preparation of fruits for pickling, the material became very soft and consistency of the product was lost. Wine prepared using fruit slices, sugar and water in the ratio of 1:1:0.5 scored the maximum value in organoleptic evaluation. Crushing the fruits was not good for production of quality wine as it caused loss of clarity. Pulp and juice based products viz., squash, RTS beverage and jam prepared using the osmoextracted pulp/juice in conformation with FPO standards were scored good by the judges. Products prepared using pink watery rose apple was found to be the best compared to other types as it possessed attractive pink colour. Method for extracting the natural colour anthocyanin present in Malay apple flowers was standardized. The best treatment identified for extracting anthocyanin from Malay apple flowers was incubation in citric acid 4 % for twelve hours. For the fruits of pink watery rose apple, incubation in citric acid 5 % for six hours yielded maximum anthocyanin. The quantity of anthocyanin extract required to colour the various products were standardized. The retention of colour in the products during storage was very less.