pht msc abstracts

8/14/2019 Pht Msc Abstracts

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DEPARTMENT OF

POST HARVEST TECHNOLOGY

M.Sc. THESIS ABSTRACTS

Name of the student : Rakesh (H-97-10-M)

Year of completion of degree : 1999

Title of thesis : Studies on preparation and evaluation of low

calorie plum appetizer

ABSTRACT

The present investigation entitled "Studies on preparation and evaluation of

low calorie plum appetizer", was carried out during the year 1998-99 in tlle

Department of Postharvest Technology, Dr. Y. S. Pannar University of Horticulture

and Forestry, Solan. Plum accounts for 60 per cent of tlle total stone fruit production

in Himachal Pradesh. Fruits are used for dessert as well as processing purposes. But

due to high acidity and astringency, their utilization in the preparation of products are

limited. Of late, seasoned (spice based) beverages are gaining importance in tlle

market. With changing life style and good living standards, a part of our society has

become sedentary, and excess calorie consumption is considered partially responsible

for obesity, diabetes and hypertension. Therefore, dietetic fruit products are in highdemand. In tlle present investigation, low calorie plum appetizer (healtll drink) was

developed using the extracts of spices, mint, ginger, salt and non-nutritive sweeteners

at different sweetness proportions at optimum fmit constituents without

compromising sensory qualities. The development efforts had successfully reduced

calorie value of appetizers up to 14 per cent per serving with saccharin and cyclamate

at 25 per cent sweetness level. The physico-chemical and organoleptic characteristics

were recorded at different intervals during storage period of 180 days under ambient

conditions. During storage tllere was an increase in total soluble solids, reducing

sugars&pH and decrease in titratable acidity, total sugars, ascorbic acid and taImins.

Despite tlle changes observed in various physico-chemical, sensory and microbial

attributes, tlle over view of quality parameters of appetizers remained acceptable.Cost of pr?duction of low calorie plum appetizers having similar quality and sensory

attributes with saccharin and cyclamate and 25 per cent sweetness level were Rs.

12.87 and Rs. 36.52 per 700 ml bottle. respectively and with sorbitol at 100per centsweetness level was Rs. 38.11 per 700 ml bottle.


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Name of the student : Devender Attri (H-96-38-M)


Title of thesis : Evaluation of ginger grwon in Himachal

Pradesh for proceeding

ABSTRACT

Suitability of ginger grown in low (900 m) mid (1400 m) and high hill (2500

m) evaluation of Himachal Pradesh was evaluated for the preparation of south by

using various pre-treatments. Peeling of soaked ginger rhizomes in abrasive peeler

was found optimum in comparison to conventional rnethod of socking ginger

rhizomes in abrasive peeler was found optimum in comparison to conventional

method of hand peeling, gunny bag and bamboo basket or peeling in lye solutin in

terms of peeling losses and ease of handling. Line treatment (2% Ca (OH)2) of peeled

ginger wholes or slices for 6 hours followed by sulphur fumigation (3 g/kg) for 4

hours prior to drying in mechanical dehydrator (552C) for 24 hours resulted in adried product (sonth) of excellent qualities. As expected the slicing of ginger prior to

drying caused about 4 times reduction in total drying time to a moisture content of 10-

12% fwb. Further the dried product obtained from ginger of different locations had

little difference in chemical composition. Chemically, the dried ginger contained

10.48-11.43% moisture; 0.81-1.51 % volatile oil; 3.42-.5.25% oleoresin; 4.71-6.32%

crude fibre: 44.56-45.50% starch; 10.33-10.75% crude protein; 5.10-5.61% water

soluble ash; 0.45-0.68% acid insoluble ash and 6.99-7.02% total ash (on dry weight

basis). The storage of dried ginger whole or ginger powder (obtained after grinding

the dried slices) up to 6 months though experienced little changes in chemical

composition yet these products remained well within the minimum specifications of

different constituents laid down under the Prevention of Food Adulteration Act.

Microbiologically both dried ginger wholes and ginger powder remained shelf stable

up to last period of storage. The ERH studies of dried ginger whole and ginger slices

indicated that these products can be best stored at relative humidities ranging between

60-75% and 50-65% respectively at room temperature while relative humidity of 48

to 64 per cent was found optimum for storage of dried ginger powder at ambient

conditions. The cost of production for dried whole ginger, ginger slices and ginger

powder has been found to be Rs. 101.87,86.94 and RS.9.5.81 per kg respectively

while the whole sale price for sonth and ginger powder prevalent in the market was as

high as Rs. 120.00 and Rs. 180.00 respectively. Thus drying of ginger in Himachal

Pradesh is a quite profitable venture and can successfully be utilized for export as wellas for domestic use.


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Name of the student : Satish Kumar (H-97-11-M)


Title of thesis : Studies on the concentratin of Galgal (Citrus

pseudolimon Tan.) juice and preparation powder

ABSTRACT

Suitability of Galgal (Citrus pseudolimon Tan.) fruits grown in Himachal Pradesh(lndia) was evaluated for the preparation of some value added products like concentrates,

juice powders and powdered RTS beverage. Galgal juice extracted through rosing machine

was utilized for the preparation of concentrates of different folds (I5, 30, 45, 60 and

70.5oB) in Bucchi type vacuum evaporator after enzymatic clarification. Evaporative

concentration of galgal juice up to 45~ was found optimum with maximum retention of

various physicochemical and sensory attributes. The storage of these concentrates at low

temperature (3-7C) brought about minimum changes in physico-chemical, microbiological

and sensory quality of the products up to six months, while at room temperature (13.3-

26.3C) the concentrates experienced excessive browning and consistent increase in

hydroxymethyl furfural (HMF) content thus adversely affecting the sensory quality of the

product. Among different combinations, lemon (galgal) juice powder prepared after foaming

45oB concentrate along with 2% carboxymethyl cellulose prior to drying was adjudged best in

terms of good foamability, foam stability, faster drying rate and complete solubility.

Chemically, the powder contained 58.92% (dwb) acidity and 187.67 mg/100 g (dwb) ascorbic

acid besides the presence of other constituents. For prevention of caking and maintaining the

free flowing character of highly hygroscopic galgaljuice powder, the addition of powdered

sugar @50% during grinding of dried foam was found more effective as compared to the use

of dicalcium phosphate (OCP) @2%. Humidity moisture equilibrium studies of dried

powders showed that both the powders containing either 50% powdered sugar or 2% OCP

could be stored successfully between relative humidities of 18-25% at room temperature.During six months storage at room temperature (I5.9-30.6C) both the juice powders packed

either in aluminium laminated pouches or polypropylene pouches experienced slight loss in

ascorbic acid (20.98% dwb) with a consistent increase in HMF content (15.46 times) and non-

enzymatic bro\'ming (2.86 times). However, the powders prepared after adding 50% sugar

and packed in aluminium laminated pouches exhibited minimum changes in various quality

attributes than those packed in polypropylene pouches. The prepared galgal juice powder was

found well suitable for the preparation of ready to serve (RTS) beverage. The optimized

recipe for the manufacture of I litre of RTS beverage contained 5 g galgaljuice powder, 130 g

sugar 4.9 mllemon essence, 2.6 ml Avon cloud and 1.5 mg coal tar dye (green) with no

exogenous addition of citric acid. The sensory evaluation of the prepared beverage indicated

its superiority over commercially available 'Rasna Nimbupani' beverage in various sensory

attributes. The cost of production of various products ti-om galgal juice were worked out tobe Rs.65.25/kg Guice concentrate, 45oB), Rs. 142.38/kg Guice powder) and Rs. 31.06/kg

(powdered RTS drink). Thus the sale price of powdered RTS drink to prepare I litre of

beverage was only Rs. 5.09 as against a market sale price of Rs. 6.16 tor commercially

available synthetic "Rasna Nimbupani' beverage. Thus, the manufacture of juice concentrate,

powder and powdered RTS drink from galgal juice seems to be a profitable proposition for

efficient utilization of galgal fruits grown in Himachal Pradesh. Preparation of galgal juice

powder also opens a new avenue for the substitution of commercial citric acid in food

industry' in preparation of various products.


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Name of the student : Manisha Kaushal (H-98-33-M)


Title of thesis : Studies on canning of peaches in fruit juice

ABSTRACT

Peach, an important temperate fruit of the world, is highly valued for its

dessert and canning qualities. With the target of exploring new technology for its

profitable utilization along with improved quality and shelf-life, investigations

entitled "Studies on canning of peaches in fruit juice" were carried out. The objective

was to determine a suitable substitute of tin cans and to incorporate juice instead of

sugar in canning of peach-halves.

Lye peeled fruits of the cultivar "July Elberta" canned in a covering syrup of

40"13 containing fruit pulp or enzymatically extracted fruit juice in a concentration of

10 to 40 per cent with and without ascorbic acid (@500 ppm) were compared with thecontrol (40"13 of sucrose syrup + 0.3% citric acid). Canning was done in a A2 cans

and glass jars which were stored at ambient temperature. The cut-out analyses were

carried upto a period of 6 months with 3 months interval. The results revealed that

both the containers had sufficient drained weight and vacuum throughout the storage.

There was a slight reduction in the total soluble solids, total sugars and titratable

acidity of the fruits as well as the covering media with the advancement in the storage

period. However, a significant increase in the reducing sugars was observed both in

cans and jars. The vitamin-C fortified treatments had a higher retention of ascorbic

acid in both cans and glass jars than the unfortified treatments. Cans had a better

retention of carotenoids than the jars although, an overall reduction in carotenoids was

observed during the storage interval of 3 and 6 months. Comparatively, a higher

increase in TSS/acid was observed in glass jars to that of cans due to more reduction

of acidity during the storage in the former. Higher non-enzymatic browning was

noticed in the peach halves canned in the plain sucrose syrup as compared to that

canned in pulp/juice with or without added ascorbic acid in the covering medium.

Treatments containing 40% peach pulp in a covering media of 400B was rated the best

followed by 30% peach pulp on the basis of physico-chemical, sensory and

microbiological evaluation at 3 and 6 months of storage intervals. No apparent

spoilage took place throughout the study period of 6 months both in cans and jars. It is

concluded that the peach fruits which are conventionally canned in the sucrose syrup,

can be canned in the covering medium containing 30-40% peach pulp. It will not onlyimprove the quality of the canned product but also increase its nutritive value along

with the economic utilization of the left-over covering medium in the form of RTS

beverage by the consumers.


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Name of the student : Mohammad Shamsher Ahmad (H-98-34-M)

Year of Completion of degree : 2000

Title of thesis : Effect of various postharvest treatment on the

storage quality of Kinnow fruit

ABSTRACT

The investigation entitled "Effect of various postharvest treatments on the

storage quality of Kinnow fruit" was canied out during the year 1999-2000 in the

Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture

and Forestry, Nauni, Solan, Himachal Pradesh. During the course of these

investigation the effect of various postharvest coatings/packaging treatments on the

storage quality of Kinnow fruit was evaluated under different storage systems at

fortnightly intervals by drawing rqndom samples from each treatment. On the basis of

physico-chemica] and sensory evaluation fruits stored under refrigerated conditions

were found to be better as compared to those stored under zero energy cool chamberand ambient conditions both after 60 and 135 days of storage. On the other hand

maximum deterioration in quality parameters was observed in fruits stored at ambient

conditions. Among the treatments, Tlo (0.05% Bavistin dip + PE packing of 4 fruits as

a unit) and T4 (Sta-Fresh 960, 100%) proved to be most efficaceous as these

treatments caused minimum physiological loss in weight and spoilage and exhibited

lower losses in biochemical quality characteristics such as TSS, sugars, ascorbic acid,

etc. These fruits were also rated most acceptable during entire storage periods. Other

treatments, viz. T3(Semperfresh, 1.5%); T5 (Sta-Fresh 960, 50%)and T2 Semperfresh,1.0%) were also quite effective in prolonging the shelf life of fruits by reducing

weight loss, spoilage and other changes.


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Name of the student : Somesh Sharma (H-98-36-M)


Title of thesis : Preparation and evaluation of strawberry wine

ABSTRACT

Strawberry (Fragaria ananassa), a highly perishable fruit grown in Himachal

Pradesh. The fruit is bestowed with an attractive colour, flavour and taste and can be

to utilized in preparation of alcoholic beverages. The objectives of present

investigations were to standardize the technique for quality strawberry wine

preparation, to screen the variety suitable for strawberry wine, to study the changes

occuring in wine during maturation and to work out the economics of products. Fruits

of three cultivars Camarosa, Chandler and Doughlas were employed. Wines were

prepared by four methods, control, thermovinification, fermented on the skin and

carbonic maceration. Amongst the cultivars evaluated, cultivar Camarosa and

Chandler can successfully be used for wine preparation as the wines from thesecultivars had better physico-chemical and sensory quality characteristics than

Doughlas. Among the treatments, thermovinification was best followed by carbonic

maceration. Flavour profiling of wines of different treatments and cultivars revealed

that out of 14 descriptors, 6 had very high intensity (strawberry like, alcoholic,

bitterness, astringency, phenolic and higher alcoholic). Presence of different phenolic

compounds such as ellagic acid, quercitin and catachin could provide antioxidant

property to the wines. Maturation studies of strawberry wines revealed that maturation

of minimum 9 months should be given to the strawberry wine for improvement in

quality and the changes occurring during maturation, considered desirable for

improvement. Cost of production of strawberry wine was found to be higher than

other fruit wines. But in comparison to prevailing market rates, the strawberry wines

are still cheaper. It can be concluded that strawberry fruits hold promise for

preparation of quality wine by the variety evaluated and the method standardized.


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Name of the student : Anju Bala (H-98-32-M)


Title of thesis : Development and Evaluation of Tomato Based

Sauces

ABSTRACT

Tomato (Lycopersicon esculentum), a member of family Solanaceae is one ofthe most important vegetable crop used for processing world over. It is processed in

many forms as juice, puree, paste, soup, sauce, ketchup, pickle, preserve etc. The

objectives of present investigations were to standardize a technology for the

preparation of tomato sauce partly blended with plum, apricot pumpkin or kulthe, to

study the physico-chemical and sensory evaluation of new products developed and

their storage behaviour in different packings and to find out the cost of finished

products. Fruits of tomato, plum, apricot, pumpkin and kulthe were employed. Sauces

were prepared and tomato sauce (I 00% tomato) was found highly acceptable in allrespects, whereas, among other treatmerits plum and apricot addition resulted in

improving the taste, colour and flavour of tomato sauce. Pumpkin helped to improve

the consistency and fat content and kulthe slurry resulted in high protein content

thereby, improving nutritional quality of tomato sauce. Composite scoring of sauces

revealed that tomato-kulthe sauce was rated the best followed by pure tomato sauce.

Cost of production of sauces was found to be lower than the pure tomato ketchup

(except tomato-apricot sauce which is slightly higher). It can be conclud6d that all the

treatments selected for storage studies were found suitable after 6 months storage on

the basis of physico-chemical characteristics ( ) sensory attributes and

microbiological aspects ( ) Pulp of plum, apricot, pumpkin and kulthe-slurry prepared showed good compatibility with tomato puree/juice for preparation of

sauces and their storability.


8/47

Name of the student : Rajinder Singh (H-98-35-M)


Title of thesis : Studies on Preservation of Cauliflower by Hurdle

Technology

ABSTRACT

Cauliflower(Brassica o/eracea var. Botrytis), a member of crucifercae family is a

major and pop ular vegetable among cole crops grow n in North India. Cauliflower is a single stem plant, the edible portion or which is the compact white curd l ike mass composed of close

aggregation of flowers. This flowery head is used as a food in different forms. Owing to i tsperishable nature and short harvest period, a glut is created, resulting in non-remunerative price

for growers and considerable wastage.Thus, present investigation, "Studies on preservation of

cauliflower by hurdle technology", was carried out to utilize surplus production for ensuring itsavailability throughout the year without losing its freshness, nutritive value and palatbility, Low

cost and low energy processing technologies were used involving different concentration andcombination of salt viz., 5, 10, 15 per cent, KMS (0.25), alH.1 CA (1.0%) with blanched andunbalanced cauliflower packed ill glass and plastic containers. Physico-chcmical, sensory and

microbial observations w ere recorded on the preparation day and subsequently after 15, 45, 90and 180 days or storage interval. The steeped cauliflower expericnced slight increase in tota

soluble solids and pH and decrease in titratable acidity, S02 and drain weight during storage

period of 180 days. Sensory profile or steeped cauliflower after reconstitution, and also opreparation of pickle and pakoras, were rankcd abo ve acceptable range by the panel or judgcs fo

various quality attributes. The c auliflower steeped in 10 and 15 per cent salt solutions containin0.2 per cent K MS in glass jars w ere adjudged close to fresh and remained acceptable during th

entire period of storage. The cost per jar of steeped cauliflower having higher quality attribute

was w orked out to be Rs. 4.03 and 4.15 when packed in glass containers containing 10 and 15 pecent brine along with KMS 0.2 per cent. When compared to prevalent market price of fresh

cauliflower, the preserved cauliflower are quite cheap and are in a affordable range to a commonconsumer.

This low cost, low energy processing technology has considerable scope for adoption because this intermediate technology is easy to follow, economical, saves valuable nutrients

utilizes market surplus, promotes preservation industry and seems to be a profitable propositionfor efficient utilization of cauliflower and provides rem unerative prices to growers d uring glut.


9/47

Name of the student : Alkesh (H-99-27-M)


Title of thesis : Evaluation of some low chilling apple cultivars

for dehydration and development of dehydrated

fruit based products

ABSTRACT

Apple is an important fruit crop of temperate areas of India. The fruits grown

at lower elevations are poor in quality and hence, not much palatable for table

purpose. With the objective of exploring new techniques for its profitable utilization

with improved quality and shelf-life, investigation entitled Evaluation of some low

chilling apple cultivars for dehydration and development of dehydration and

development of dehydrated fruit based products were carried out.

Fruits of apple cultivars viz., Aziza, Michal, Chahla, EC-161286, EC-38727, Parlinss Beauty, Red Baron, Coxs Orange Pippin and Tropical Beauty were

peeled, cored, sliced and subjected to steamed blanching for 3 min followed by SO 2(2500 ppm) dip as pre-drying treatment for 60 min and then dried in mechanical

dehydrator at 60+2oC to a moisture content ranging form 11.31 to 14.18 per cent. The

powder was prepared by further drying the rings to 3-4 per cent moisture at 70+2oC

and then grinding. Dried apple rings and powder packed in polyethylene pouches and

laminated pouches was stored upto 6 months at ambient temperature (17-38oC). The

results revealed that there was increase in moisture reducing sugars, non-enzymatic

browing and sugar-acid ratio and decrease in total sugars, titratable acidity, ascorbic

acid, sulphur dioxide and rehydration ratio in rings as well as in apple powder.

Dehydrated rings and powders in laminated pouches retained overall better quality

than polyethylene pouches. Dehydrated rings had 15.25 per cent equilibrium moisture

content whereas for powder this value was 6.52 per cent. No apparent spoilage took

place throughout the study period of 6 months in rings and powder packed in

polyethylene and laminated pouches. Pickle prepared from dried rings after

reconstitution with water and mixing powdered species, salt, sugar etc. and the RTS

chutney acceptance. It was concluded that variety Coxs Orange Pippin and Red

Baron were found best for drying as well as for the preparation of dehydrated fruit

based products among the different varieties grown at lower elevations.


10/47

Name of the student : Sandeep Kumar Chauhan (H-99-30-M)


Title of thesis : Effect of various postharvest coating on the

storage quality of Starking Delicious apples

ABSTRACT

The investigation entitled "Effect of various postharvest coatings on the

storage quality of Starking Delicious apples" was carried out in the Department of

Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry,

Nauni-Solan (H.P.) during 2000-2001. The objectives of the investigation were to

find out the most effective coating treatment for storage of Starking Delicious apples

under refrigerated (2+1C) and zero energy cool chamber storage conditions, to

observe the qualitative changes in Starking Delicious apples during storage and to

evaluate the cost of coating material.

After harvest at proper maturity the fruits were treated with various coating

materials viz., Semperfresh, Sta Fresh-960, Waxol and Rice Starch with some

additives, as soon as possible after harvest. Sample fruits were analysed for different

physical (PL W, firmness, juice yield, spoilage), bio-chemical (TSS, acidity, pH,

sugar, pectin, starch iodine rating and polygalacturonase activity) and physiological

(respiration rate) characteristics at one month intervals during the seven months

storage duration by drawing random samples from each treatment. On the basis of

physico-chemical and sensory evaluation fruits stored under refrigerated condition

were found to be better as compared to those stored under zero energy cool chamber

after 210 days of storage. Among the treatments T4 (Sta Fresh-960, 100%) proved tobe most effective in retaining overall quality as it caused minimum changes in most of

the physical and biochemical quality characteristics under both the storage conditions,

although fruit spoilage was minimum under Semperfresh (T3) treatment. These fruits

were also rated as most acceptable during entire storage periods. Other treatments viz.

T3 (Semperfresh, 1.5%); Ts (Sta Fresh-960, 50%) and T9 (Rice starch with additives)

were also quite effective in prolonging the shelf life of fruits by reducing physical and

biochemical changes. Among the various coating materials used, the maximum cost

of coating a single fruit was observed under Sta Fresh-960 (T 4), whereas, the lowest

cost was incurred in treatments containing 0.5 per cent Semperfresh followed by 3 per

cent rice starch.


11/47

Name of the student : Chaynika Garg (H-2K-12-M)


Title of thesis : Effect of various pre and postharvest treatments

on the storage quality of peach cv. July Elberta

ABSTRACT

The investigation entitled Effect of various pre and postharvest treatments on

the storage quality of peach cv. July Elberta was carried out during the year 2000-

2001 in the Department of Postharvest Technology, Dr. Y.S. Parmar University of

Horticulture and Forestry, Nauni, Solan (H.P.). During the course of these

investigations, the effect of various pre and postharvest treatments on the storage

quality of peach cv. July Elberta fruit was evaluated under cold storage conditions

(3+1oC). Among the preharvest treatment in retaining chloride (1.0%) 10-12 days

before the expected date of harvest proved to be the most effective treatment in

retaining fruit quality during the 28 days storage period. Such fruits exhibitedminimum loss in weight, maximum retention of firmness, highest pectin content,

lowest respiration rate and minimum spoilage on each sampling date. However, fruits,

treated with superzyme (0.15%) were found to maintain highest total soluble solids,

reducing sugar and total sugar contents. The CaCl2 (1.0%) treated fruits were rated to

be the most acceptable after 28 days of storage. Among the postharvest treatments

precooling, combined with wax coating was found to be best in retaining fruit quality.

The treatments T4 (precooling + waxing with 100% Sta Fresh-960) followed by T 3(precooling + waxing with 1.5% Semperfresh) proved to be most effective treatments

in retaining fruit quality during storage as they caused minimum physiological loss in

weight as spoilage and also exhibited lower losses in physical and biochemical quality

characteristics such as firmness, TSS, sugars, ascorbic acid etc. These fruits were

rated to be the most accepatable during the entire storage period of 28 days. Other

treatments, viz., T5 (Precooling + waxing with 50% Sta Fresh-960) and T2 (precooling

+ waxing with 1.0% Semperfresh) were also effective in prolonging the shelf life of

peach fruits by reducing weight loss, spoilage and other biochemical as compared to

the control fruits.


12/47

Name of the student : Ranjan Sharma (H-2K-14-M)


Title of thesis : Development and evaluation of dehydrated stone

fruit based products

ABSTRACT

Peach plum and apricot are the important stone fruits of the world. Due to

their short shelf life. even under refrigerated conditions, the fruits are required to be

utilized immediately after harvest to prevent spoilage and to ensure good returns to

the growers. With the objective of exploring new products for its profitable utilization

with improved quality and shelf-life, investigations entitled "Development and

evaluation of dehydrated stone fruit based products" were carried out. Peach fruit (cv.

July Elberta), plum fruit (cv. Santa Rosa) and apricot fruit (cv. New Castle) were

washed, sorted and lye peeled. Lye peeled peach and apricot fruits were halved and

de-stoned, while plum li'uits as a whole were dippcd in potassium mcta-bisulphitc(KMS) solution (0.5%) for 30 minutes and thcn dried in a mechanical dehydrator to a

moisture content of 10-12 per cent at 60+2C. Plum fruits were halved and de-stoned

when they attained moisture content of 40-50 per cent. The powder was prepared by

further drying the fruit halves to about 3-4 per cent moisture fit 70+2C and then

grinding. From the dried fruit halves, pickle was prepared by reconstituting the dried

fruit halves and mixing with the powdered spices, salt. jaggery, etc. Dehydrated fruit

chutney mix and dehydrated fruit RTS drink mix were developed from different fruit

powders. All the developed products were of good quality and showed good

consumer acceptance. However, among dehydrated fruit chutney mix, apricot chutney

was rated to be the best whereas among dehydrated fruit pickle, plum pickle was

adjudged hest and among dehydrated fruits RTS drink mix, apricot drink scored the

maximum points for overall acceptability. Dried products packed in laminated

pouches and stored up to 6 months at ambient temperature (13-28C) revealed that

there was increase in moisture (except for dehydrated pickle), reducing sugars. non-

enzymatic browning and sugar-acid ratio and decrease in total sugars, titratable

acidity. ascorbic acid, sulphur dioxide and rehydration ratio. No apparent spoilage

took place throughout the study period and all the products were acceptable.

Equilibrium moisture content of different products varied from 4.44 to 6.95 per cent.

Cost of production of different products revealed that the developed products were

with in the affordable range of a common man. It was concluded that the dehydrated

apricot and plum fruits are comparatively more suitable for the preparation ofdifferent products and developed technology can commercially be explored at

industry level for efficient and profitable utilization of stone fruits thereby ensuring

better returns to the growers.


13/47

Name of the student : Tuhin Kumar Singh (H-2K-15-M)


Title of thesis : Processing the bittergourd for the production of

dietetuc beverages

ABSTRACT

The present investigatin entitled Processing of bittergourd for the production

of dietetic beverages, was carried out during the year 2000-2002 in the Development

of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry,

Nauni, Solan (H.P.). Fruit of the bittergourd is though bitter is consumed as vegetable

and is consumed as vegetable and is considered anti-diabetic. The fruit products,

which are available in the Indian fruits having medicinal properties with non-nutritive

sweeteners (reduced calorie), as a part of our society has become sedentary and excess

sugar consumption is considered partially responsible for obesity, diabetes and

hypertension, bittergourd juice extracted by Basket press after grating gave highestyield. Bittergourd juice was successfully preserved with SO2 @ 1000 ppm for 180

days in glass bottles. Acceptable and palatable RTS and squash were developed with

10% juice at 12.500B and 25% juice at 40.00oB with S2 spice recipe on the basis of

sensory scores. Dieteic RTS and spiced squashes were prepared by replacing sugar

sweetness with non-nutritive sweeteners viz., sorbtol and saccharin at 25, 50, 75 and

100% level, respectively. The development effort has successfully reduced calorie

value of the developed products were recorded at different intervals during storage

period of 180 days under ambient conditions. During storage, there was increase in

total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and

ascorbic acid. Despite the changes observed in various attributes, the overview of

quality parameters of RTS and spiced squash were found microbiologically stable.

Cost of production of dietetic bittergourd RTS and spiced squash having 100%

sweetness level of sorbitol and saccharin and saccharin were Rs. 8.12 and Rs. 4.47 per

200 ml bottles and Rs. 55.58 and Rs. 16.29 per 70 ml bottles, respectively.


14/47


15/47

Name of the student : Mukesh Parmar (H-2001-52-M)


Title of thesis : Utilization of apple pomace for production and

evaluation of pectinass(s)

ABSTRACT

Evaluation of apple pomace (a left-over residue after juice extraction) for

pectinase (pectin methylesterase) production was undertaken so as to produce value

added by product and as a mean to reduce pollution. During the study, 10 strains of

Aspergillus nigerwere isolated from different sources. The activity of all the strainswas compared with references strain NCDC O55. Among these isolates, strain no.

UHF 111 (soil) and UHF 121 (apple pomace) gave the higher pectin methylesterase

(PME) activity and were selected to optimize the fermentation process. For solid state

fermentation (SSF), 1:3 dilution of apple pomace, pH value of 4.0, incubation

temperature of 25oC and time of 96 hours were found optimum. Out of differentnitrogen sources and additives evaluated, ammonium sulphate @ 0.2 per cent and

sodium chloride @ 0.5 per cent gave the highest PME production. For submerged

fermentation (SmF), 1:6 dilution, 4.0 pH, incubation temperature of 25 oC and 96

hours as time of incubation were optimized. Diammonium hydrogen phosphate @ 0.2

per cent and manganese sulphate @ 2 per cent gave the higher PME production. A

positive correlation except pH was found between PME activity, titratable acidity and

total carbohydrate consumption in various strains ofAspergillus niger. The SSF gave2.3 times higher PME production than SmF and SSF in tray was found better than

flask. The PME activity increased from 8.25 to 21.50 U/g (160.6% increase) using 20-

80 per cent ammonium sulphate fractionation. At 4oC, crude enzyme and partially

purified enzyme were stable upto 32 days and 60 days, respectively. The enzyme

remained stable upto 50oC after that the activity declined and almost complete

inactivation of PME took place at 90oC. Evaluation of partially purified pectinases in

plum, peach, pear and apricot revealed that the juice recovery increased from 52 per

cent (plum), 38 per cent (peach), 60 per cent (pear) and 50 per cent (apricot) to 78 per

cent (plum), 63 per cent (peach), 72 per cent (pear) and 80 per cent (apricot). Addition

of pectinases increased significantly the colour (TCU), TSS, titratable acidity and

total sugar of the treated juices, whereas pH, brix-acid ratio and relative viscosity of

the enzymatically treated juices decreased, while, ascorbic acid content remained

unaffected. The overall sensory evaluation showed an increase in colour and clarity of

the treated juices, but their flavour remained unaffected. The optimum concentrationof enzyme for juice extraction was 2.5 per cent and for clarification of apple and pear

juices was 1.0 per cent and 0.5 per cent, respectively. The estimated cost of pectinase

production in SSF was found 2.38 times lower than SmF. Thus it is concluded that

apple pomace can be used to produce low bulk, high value product i.e. pectinase and

the simple SSF with optimized parameters and their performance leave no doubt for

its commercialization.


16/47

Name of the student : Vivek Garg (H-2001-54-M)


Title of thesis : Development and evaluation of aonla based fruit

drink and mouth freshner

ABSTRACT

The present investigation entitled "Development and evaluation of aonla based

fruit drink and mouth freshner" was carried out during the year 2002-2003 in the

Department of Postharvest Technology, Dr. YS. Parmar University of Horticulture

and Forestry, Nauni-Solan (HP). Aonla fruits are generally used for medicinal as well

as for processing purposes. But due to high acidity and astringency, their utilization in

the preparation of acceptable products is limited. With changing life style and

improved living conditions, a part of our society has become more health conscious

and prefers antioxidants from natural sources in their daily diet. Therefore, fruit drinks

are in high demand. In the present investigation, fruit drink was developed from stock juices prepared from Desi and Banarsi cultivars of aonla juice, ginger extract, and

apple and pear concentrates. The development efforts had successfully screened out

20 per cent juice at 15B aonla based fruit drink of both Desi and Banarsi cultivars.

Under this study, aonla: apple: ginger 80:15:5 combination in Desi cultivar and

70:25:5 combination in Banarsi cultivar were adjudged best with regard to

acceptability and storability. A nutritive and acceptable mouth freshner recipe (R3)

from dehydrated aonla pulp of both Desi and Banarsi cultivars was found best on the

basis of sensory overall acceptability scores. The physico-chemical and organoleptic

characteristics were recorded at different storage intervals during period of 180 days

under ambient conditions. During storage, there was an increase in TSS, reducing

sugars and total sugars and decrease in titratable acidity, ascorbic acid and tannins in

aonla based fruit drink. Similarly, there was an increase in moisture while ascorbic

acid content decreased in aonla mouth freshner. The ERH was found 49 per cent and

53 per cent in Desi and Banarsi cultivar of aonla mouth freshner, respectively. Despite

the changes observed in various physico-chemical, sensory and microbial attributes,

the over view of quality parameters of aonla juice, pilip, fruit drink and mouth

freshner remained acceptable. Cost of production of aonla fruit drink was Rs 3.43 and

Rs 3.78 per 200 1111 bottle whereas for abnla mouth freslmer, it was Rs 3.19 and Rs

3.91 per 20 g polyethylene package, respectively.


17/47

Name of the student : L. Sophia Devi (H-2002-37-M)


Title of thesis : Studies on extraction and evaluation of oil from

walnuts

ABSTRACT

Suitability of utilizing hard and medium shelled walnuts grown in Himachal

Pradesh was evaluated for extraction of oil at semi commercial scale. Mean nut

weight in both types of walnuts ranged between 9.64 to 13.27 g (medium shelled

walnuts) and 9.47 to 23.50g (hard shelled walnuts) with respective hardness value of

0.39 to 0.65 KN (medium shelled) and 0.80 to 3.16 KN (hard shelled walnuts). Kernel

recovery in these nuts ranged between 29 to 45.96% (medium) and 20.32 to 39.34%

in hard shelled walnuts. However, oil yield in both types of nuts was almost the same

(62.0 to70.7%). Thus hard shelled walnuts not otherwise fit for table purposes due to

high hardness value can be utilized for extraction of oil. Further, the use ofmechanical decorticator was found optimum for crushing of nuts with crushing

efficiency of 13 to 17Kg of hard shelled walnuts/hour against manual crushing of only

2 to 6Kg/hour. Among different methods of kernel separation, dipping of crushed

mass of shells and kernels in 7.5% salt solution having specific gravity of 1.059

brought about good separation of kernels from the crushed mass with a separation

efficiency of 78.03 to 88.68%. Thus use of oil expeller for extraction of kernel oil was

optimized for its use as semi-commercial scale with an oil yield of 58.3-62.50% in

hard and medium shelled walnuts. Further, walnut oil extracted through either oil

expeller or Soxtec Oil Extractor did not exhibit any significant difference in its quality

characteristics. The walnut press cake left after extraction of oil contained good

proportion of crude protein (29.5-30.7%), ash (4.5-4.7%) and residual fat (8.9-10.4%)

and thus can be utilized in preparation of different types of value added products.

Walnut oil packed in amber coloured glass bottles alongwith 0.02% TBHQ (tert-

Butylhydroquinone) as antioxidant remained shelf stable upto six month of storage at

both ambient (16-25.1oC) and low temperature (3-7oC) without any significant change

in its physico-chemical characteristics. Further, on the basis of lipid profiling, the

walnut oil contained appreciably higher proportion of unsaturated fatty acids

consisting of oleic (31.0%), linoleic (45.60%) and linolenic acid (15.94%) besides

other constituents thus this oil posses good nutritional and pharmaceutical

significance. Broadly, the quality of oil from both medium and hard shelled walnuts

remained well within the minimum specification prescribed under English Walnut OilStandards. However, keeping in view the easy availability and cost of production of

oil, the use of hard shelled walnuts has been found to be most economical for

extraction of oil. Therefore, establishment of walnut oil extraction unit seems to be a

profitable proposition for efficient utilisation of hard shelled walnuts grown

extensively as wild plantations in many areas of Himachal Pradesh, Uttaranchal, J&K

and some northeastern states.


18/47

Name of the student : Sanjay Kumar Shrera (H-2001-53-M)


Title of thesis : Utilization of Hill lemon (Citrus pseudolimonTan.) and Tulsi (Ocimun sanctum L.) for the

development of RTS and appetizer

ABSTRACT

The present investigation entitled Utilization of Hill lemon (Citrus

pseudolimon Tan.) and Tulsi (Ocimun sanctum L.) for the development of RTS and

appetizer was carried out in the Department of Postharvest Technology, Dr. Y.S.

Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.) during 2002-

2004. Hill lemon fruits extracted through Screw type juice extractor yielded highest

juice content (44.28%) as compared to other methods of juice extraction. Tulsi extract

recovered by cold method had higher yield (50%) and better sensory attributes than

that of hot method extraction. Hill lemon juice preserved for 6 months with potassiummetabisulphite was found better than the juice preserved with sodium benzoate and

pastuerization. RTS beverages were prepared from 5% Hill lemon juice, 10% Tulsi

extract at 14oB TSS were found better than RTS beverages prepared from other

combinations. Appetizer prepared from 30% Hill Lemon juice, 10% Tulsi extract at

45oB TSS with S2 spices had better physico-chemical and sensory characteristics than

appetizers prepared from other combinations. Fruits beverages prepared from Hill

lemon juice and Tulsi extract showed good storage stability for a period of six months

on the basis of nutritional, microbiological and sensory attributes.


19/47

Name of the student : Manish Kumar Kranti (H-2002-38-M)


Title of thesis : Effect of various pre and post-harvest treatments

on storage behaviour of litchi ( Litchi chinensis

Sonn.)

ABSTRACT

The present studies entitled Effect of various pre- and post-harvest treatments

on storage behaviour of Litchi (Litchi chinensis Sonn.) were conducted during 2004-

2005. The whole programme of work was divided into two separate experiments. In

the first experiment pre-harvest treatments of calcium nitrate (0.5, 1.0 and 1.5%),

Naphthalene acetic acid (10, 25 and 50 ppm) and mancozeb (1000, 2000 and 3000

ppm) were applied to bearing litchi trees with adequate fruit, approximately two

weeks before the expected date of harvest in the Experimental Orchard of the

Horticulture Regional Research Station of the University at Dhaulakuan, District-Sirmour, Himachal Pradesh. In the second experiment fresh fruits, harvested from

uniformly maintained trees, were divided into two lots with one lot being subjected to

precooling (Hydrocooling) whereas the other lot was not precooled. Both these lots

were given similar post-harvest treatments consisting of semperfresh coating, sulphur

dioxide (SO2) fumigation followed by citric acid dip and carbendazim dips. Fruits

from both the experiment were stored at 5+1oC and physico-chemical analysis of

fruits was done at weekly intervals during the 28 days storage period.

Among pre-harvest treatments the application of 25 ppm NAA proved to be

the most effective treatment in improving the quality of fruits at harvest as the fruits

under this treatment had better size, weight, volume, pulp/stone ratio, TSS, reducing

sugar and total sugar contents and therefore these fruits were rated to have better

overall acceptability. However after 28 days of storage calcium nitrate treatment

generally resulted in retention of better quality characteristics. Among these 1.5 per

cent Ca(NO3)2 was the most effective as it caused increases in TSS, sugars, titratable

acidity and ascorbic acid contents and decreases in physiological weight loss (PLW)

and polyphenol oxidase PPO activity, and therefore resulted in maximum overall

acceptability of stored fruits. However mancozeb treatments were most effective in

minimizing spoilage during storage. Among post-harvest treatments 1.5 per cent SO2fumigation + 10 per cent citric acid dip in combination with precooling helped in

retention of higher sugar contents, titratable acidity, ascorbic acid, simultaneouslyresulting in decrease of PPO activity after 28 days of storage. However, fruits treated

with 1.5 per cent semperfresh also resulted in lowering PLW in addition to being

almost equally effective in retaining these and some other quality characteristics on

the basis of which fruits from this treatment were rated to be most acceptable. The

most effective treatment in reducing spoilage during storage was 1000 ppm

carbendazim.


20/47

Name of the student : Shreshtha Gaur (H-2003-39-M)

Year of completion of Degree : 2005

Title of thesis : Standardization and evaluation of value-added

products from white button mushroom (Agaricus

bisporus)

ABSTRACT

The present studies entitled, "Sandardization and evaluation of value-added

products from white button mushroom (Agaricus bisporus)" were conducted during

2003-2004 and 2004-2005 in the department of Post Harvest Technology, Dr. Y. S.

Parmar University of Horticulture and Forestry, Nauni-Solan, 173 230, (H.P.) and

Post Harvest Technology laboratory, National Research Centre for Mushroom,

containing about 90 per cent moisture and are a rich source of protein having most of

the essential amino acid in good proportions. These are also rich in minerals and

vitamins. Because of their high moisture content they are highly perishable andcannot be stored for more than twenty four hours at ambient conditions. Therefore

present study was conducted to develop the value added products from white button

mushroom. Mushrooms have very delicate texture and aroma and as such they require

special precautions during dehydration process. So, to enhance the quality of

dried/dehydrated products, among various pre-treatments and drying methods, water

blanching + 0.05 per cent KMS + 0.1 per cent citric acid + 125 ppm EDTA + cabinet

drier (60 + 2oC, 8 hours)/dehumidified drier (50 + 2oC, 7 hours) were found suitable.

The white button mushroom flour was used to standardize different value-added

products like mushroom noodles, instant mushroom soup powder and mushroom tikki

mix. The value added products were prepared successfully with standardized recipe

and functional properties. Polythene pouches (40-78 gsm) and aluminium pouches

(52.25 gsm) were found suitable for the storage of these value added products at

ambient temperature (1.7-28.1oC); one month for mushroom noodles and two months

for instant mushroom soup powder and mushroom tikki mix. During storage, there

was increase in moisture content. NEB, decrease in total solids, crude fat and crude

fibre content in all the value added products of the packages after one month of

storage. The value-added products were adjudged nutritionally protein enriched and

economically at par with commercially available instant food products of same type

i.e. noodles, soup powder etc.


21/47

Name of the student : Yugesh Sharma (H-88-8-M)


Title of thesis : Studies on maturity standards of and processing

of carrot (Dacous carotal)

Abstract

The studies on maturity standards of and processing of carrot (Dacous carotal)

were carried out in the department of Postharvest Technology, Dr. Y.S. Parmar

Universirty of Horticulture and Forestry, Nauni-Solan during the years 1998 and 1990

and different methods of preserve making were evaluated to sdandardize the optimum

time of carrot harvest. Kanjit concentrate was available to standardize its recept:

1. The harvest period from 9th January to 4th January yielded the carrots with the

best physicochemical characteristics as compared with other dates of harvest.

2. The preserve made from the harvest of 9th and 14 January had overall

consumer acceptability with comparatively better physico chemical

characteristics signify, thereby, these may be proposed as optimum maturity

standard for harvesting carrots as compared to other dates of harvest.

3. The slow method of preserve preparation was Tiore acceptable to the penalists

than the fast method. It is recommended to follow slow sugar impregnation

methods for obtaining desirable texture colour and sugar acid blend.

4. Kanji prepared from black carrots was organoleptically rated better than the

Kanji gormed carrots particularly when prepared in earthern containers.

5. The standardized

Recipe for the Kanji concentrate included 3 per cent common salt + 0.8 per

cent rock salt + 1 per cent rye + 1 per cent cumin + 0.2 per cent large

cardemum + 0.2 per cent fenugreek + 0.2 per cent red chillies.


22/47

Name of the student : Nardev Kumar Thakur (H-88-7-M)


Title of thesis : Effect of some plant growth bioregulators and

fungicides on ripening and storability of apple

(Malus domestica Borkh.) cv. Red Delicious

Abstract

The investigations on the "Effect of some plant growth bioregulators and.

fungicides on ripening and storability of apple (Malus domestica Borkh.) cv. Red

Delicious" were conducted in two experiments. Experiment 1 related to the effect of

preharvest sprays of growth bioregulators viz., AgrosteminJ BiozymeJ Protozle, Paras

and Euphorbia royleana latex given 6 and 3 weeks before harvestJ whereasExperiment II related to the effect of preharvest spray of fungicides viz., BavistinJTopsiri-M and Rovral given 3 weeks before harvest. The harvested fruits were stored

in Walk-in-Cold.Chambers of the Department of Postharvest Technology maintainedat a temperature of 0+1oC and relative humidity 10-95%.

Preharvest application of Paras @ 2000 ppm yielded fruits with the largest

size and specific gravity at harvest. The rhsiologicalloss in weight CPLW) I volume

and specific gravity during 210 days storage at O+loC were however, recorded to be

the lowest in fruits treated-with Euphorbia royleana latex 500 ppm or Paras 1000

ppm, and the highest in contra 1 fruits. Fruits with the highest flesh firmness at

harvest and at the end of storage were obtained from Protozyme 500 ppm or B3vistiu

500 ppm treatments. Biozyme @ 500 ppm and Protozyme @ 1000 ppm were also

quite effective in reducing the loss of fruit firmness during storage.

The metabolic activity of the fruits as appraised by their respiratition and

ethylene evo11tion rates was significantly slowed down and steadied with the

application of Agrostemin 500 ppm orE. royleanalatex 500 ppm.

The content of total soluble solids (TSS), total sugars, ands reducing as well as

non reducing as well as non reducing sugars increased with the advancement in

storage period registering a decline towards the close of sampling. The highest TSS

contents at the end of 210 d3Ys stor3ge were recorded in fruits treated with E.royleana latex 250 ppm, Protozyme 500 ppm and Agrostemin 100 ppm in descendingorder. The decrease in titratable acid content in storage was significantly slowed down

by E. royleana latex 500 ppm and Protozyme 500 ppm treatments. The values forelectrical conductivity (EC), total phenolics, extractable juice and calcium content

were recorded to be the highest in fruits treated with E. rovleana latex 500 ppm.

Fruits treated with Agrostemin 500 ppm or 250 ppm andE. rovleana latex 500

ppm were adjudged ~o be of the best quality on the basis of sensory evaluatiun whiL~

the rot percentage during storage was recorded to be the' lowest in fruits treated with

Bavistin 1500 ppm.

Preharvest application ofE. rovleana latex 500 ppm, Agrostemin 500 ppm and

Bavistin 1500 ppm were found to be the most effective treatments for quality

maintenance by preventing deterioration and cutting down postharvest losses andthereby increasing the storability of Red Delicious apples up to 7 months.


23/47

Name of the student : Bhukhan Ram (H-89-7-M)


Title of thesis : Comparative efficacy of various debittering

techniques in kinnow juice

Abstract

The present studies "Comparative efficacy of v3rious debittering techniques in

kinnow juice were carried out in the department of Post-harvest Technology, Dr. Y.S.

Parmar, UHF, Solan during the years 1990 and 1991 to evaluate various methods of

debitterjng in

kinnow juice.

The physico-chemical characteristics of the fruit were recorded. The highest

limonin and margin in content were found in seed and peel, respectively. The periods

of developmewnt of limonin bitterness was recorded 4 ands 4 hours at roomtemperature (12.5 + 1oC) and controlled conditions (25+loC) respectively. Among the

methods tried, column bebittering with XAD-16 gave the highest reduction in limonin

ands maringin content and the column was regenerated after drawing 4 4 fractions.

This treatment has appreciably higher retention of ascorbic acid. A little loss of

titratable acidity and tintometer colour units was observed. The debittered juice was

adjudged to be the best in extent of debitterness, taste, body and overall quality by a

pannel of seven judges compared to control, The cost of production was increased in

all treatments, however, the cost was the lowest in XAL-10 debittering among the

methods.


24/47

Name of the student : Ashwani Kumar Sharma (H-89-6-M)


Title of thesis : Studies on storage and dehydration of white button

mushrooms,Agaricus bisporus (Lange) Sing.

ABSTRACT

The present investigations the "Studies on storage and dehydration of white buttonmushrooms Agaricus bisporus (Lange) Sing" were conducted in the Department of PostharvestTechnology, Dr Y.S.Parmar University of Horticulture and Forestry, Solan (H.P.) during 1990- 91.

The study was divided into two experiments. Experiment I related to 'the effects of preharvest

chemical sprays on the shelf life of fresh button mushrooms and Experiment II to the effect of

predrying preatments on the quality and storability of dehydrated button mushrooms. Experiment I,

preharvestage aqeous sprays were applied to the developing button mushrooms 12-18 hrs before

harvest, which were then stored at 21C in Utra Low temperature cabinet freezer.

The physiological loss in weight (PLW) and/or water loss were recorded to be the lowest in

mushrooms treated pre harvest with honey (0.5%) control mushrooms, on the other hand recorded the

highest loss in weight and moisture content.

Preharvest application of benzyl adenine (BA 10 ppm) or honey(0.5%) proved most effectivein slowing down the maturating and deterirrative processes (as indicated by veil pening cap expansion

and stem elongation) during storage, in contrast to controls which recorded the highest values.

The ash content in general increased with the advance in storage period and the CaCl3 treated

mushrooms recorded the highest values, while the controls lowest.

The crude and soluble protein contents declined with the advance in storage, but preharvest

application of BA (10 and 15 ppm) or honey (0.5%) slowed down the decline and slowed down the

decline and improved retention. Whereas, the application of CaCl2 at high concentration controls

recorded the lowest values for crude proteins.

Thew polyphenol oxidase (PPO) activity in general, increased with the advance in storage

period. However, preharvest treatment of honey (0.5%) or BA (10 ppm) proved highly effective inreducing the enzymatic browning. The organoleptic score was recorded to be the highest in honey

(0.5%) and BA (10 ppm) treated mushrooms throughout the storage period of 3 weeks and lowest in

controls.

In general, the preharvest application of honey (0.5%) or BA(10 ppm) proved quite effective

in extending the shelf life of button mushrooms by about a week over the controls.

Experiment II,-

Washing mushrooms in plain water resulted in weight gain, which was reversible during

blanching with additional loss. Steeping or soaking of blanched and unbianched mushroom slices in

KMS (0.5%) + Citric acid (0.2%) solution resulted in addition weight gain that was directly

proportional time of soaking.

The dehydration of mushroom slices to a constant weight at 6060oC about 9 hours in almost

all the treatments. Steeping mushroom unblanched for 12 hours gave higher yield than blanching and

steeping. A fluctuating trend for moisture content at ambient room conditions was noticed for dried

product in all the treatments. Steeping unblanched mushrooms for 12 hours in KMS 0.5 per cent +

citric acid 0.2 per cent resulted in' the lowest browning and the highest residual SO 2 titrable acids,

crude proteins, rehydration ratio, ash content and organoleptic score.

Non-enzymatic browning showed an upward trend while the, residual 32, titratable acids,

crude proteins rehydration ratio and mean organoleptic scores declined with the advance in storage

period.

Thus a predrying steeping treatment of unblanched mushrooms slices in KMS0.5 per cent + citric acid 0.2 per cent for 12 hours proved quite effective in improving


25/47

the quality and extending the shelf life of dehydrated mushrooms by more than six

months over the control.


26/47

Name of the student : Vishal Singh Barwal (H-89-10-M)


Title of thesis : Biochemical changes in relation to Enzymaticbrowning inAgaricus-bisporus.

Abstract

The present investigation "Biochemical changes in relation to enzymatic

browning in Agaicus bisporus" was carried out in the Department of PostharvestTechnelogy, Dr Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan (H.P.).

The study comprised of two experiments, one relating t. the effect of pre-harvest

applications, of different antibrowning avents on chemical composition of composition ofA. bisporus and second on effect of preharvest dip of different chemicals on chemical

constituents. Citric acid, ascorbic acid and Sodium bisulphite were used to study their,

antibrowning effects. These chemicals were sprayed after 3, 4 and 6 days of pinhead

stage and were analyzed for different physical ands biochemical parameters.

Pre-harvest spray of different chemicals resulted in little Dr no effect on physical:characteristics, Observations recorded on colour of mushroom after treating with

different chemicals indicated that most of chemicals improved the colour and ascorbic

acid(2%) was the best and effective chemical to improve colour, whereas, citric acid

treatments were ineffective. Browning was significantly reduced by pre-harvest sprays ofchemicals. Amonochemicals, ascorbic acid (2%) was found to be the best treatment in

inhibiting polyphenoloxidase activity. Second spray of chemicals resulted in maximum

inhibition of polyphenoloxidase activity., With the reduction of enzyme activity, totalphenol content was increased over control indicating lesser utilization of substrate. Total

phenols were recorded to be highest (2.0 mg/fresh weight) with 2 per cent ascorbic acid

treatment when spray was given after 4 days of pinhead stage while control samplesresulted in lowest phenol content. Moisture percentage and total proteins were increased

by different chemical sprays over control.

Postharvest dip of mushroom in different chemicals for' 10, 20 and 30 minutes

resulted in significant reduction of polyphenol-oxidase and enzymatic browning. Among

all chemicals, ascorbic acid (l%) proved to be the best and gave minimum

polyphenoloxidase activity and enzymatic browning. Maximum inhibition in enzymaticbrowning was noticed in 20 minutes dip as compared with 10 and 30 minutes dip.

Accordingly total phenols were increased and highest phenol content (2.35mg/g fresh

weight) was noticed in mushrooms dipped in 1 per cent ascorbic acid for 20 minutes,however, postharvest dip in different chemicals had no effect on moisture content and

total protein content.


27/47

Name of the student : Vishal Singh Barwal (H-89-10-M)

Year of completion of Degree : 1992Title of thesis : Biochemical changes in relation to Enzymatic

browning in Agaricus-bisporus

Abstract

The present investigation "Biochemical changes in relation to enzymatic browning in "Agaricus bisporus" was carried out in the Department of Postharvest

Technology Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan

(H.P.)

The study comprised of two experiments, one relating to the effect of pre-harvest

applications of different antibrowning agents on chemical composition of A. bisporus and

second on effect of postharvest dip of different chemical on cemical constituents. Citric

acid, ascorbic acid and Sodium bisulphite were use to study their antibrowning effects.These chemicals were sprayed after 3, 4 and 6 days of pinhead stage and were analysed

for different physical and biochemical parameters.

Pre-harvest sprays of different chemicals resulted in little or no effect on physical

characteristics. Observations recorded on colour of mushroom after treating with

different chemicals indicated that most of chemicals improved the colour and ascorbicacid (2%) was the best and effective chemical to improve colour, whereas citric acid

treatments were ineffective. Browning was significantly reduced by pre-harvest sprays of

chemicals. Among chemicals, ascorbic acid (2%) wa found to be the best treatments ininhibiting polyphenoloxidase activity. Second spray of chemicals resulted in maximum

inhibition of polyphenoloxidase activity. With the reduction of enzyme activity, total

phenol content was increased over control indicating lesser utilization of substrate. Totalphenols were recorded to be highest (2.96mg/g fresh weight) with 2 per cent ascorbic

acid treatment when spray was given after 4 days of pinhead stage while control samples

resulted in lowest phenol content. Moisture percentage and total proteins were increasedby different chemical sprays over control.

Postharvest dip of mushroom in different chemicals for 10, 20 and 30 minutes

resulted in significant reduction of polyphenol-oxidase and enzymatic browning. Amongall gave minimum polyphenoloxidase activity and enzymatic browning. Maximum

inhibition in enzymatic browning was noticed in 20 minutes dip as compared with 10 and

30 minutes dip. Accordingly total phenols were increased and highest phenol content(2.35 mg/g fresh weight) was noticed in nushrooms dipped in 1 per cent ascorbic acid for

20 minutes, however, post harvest dip in different chemicals had no effect on moisture

content and total protein content.


28/47

Name of the student : Narotam Kumar (H-89-9-M)

Year of completion of Degree : 1992Title of thesis : Apple pomace utilization for edible products

AbstractThe present investigations "Apple Pomace - Utilization for Edible Products",

were carried out in the Department of Postharvest Technology, Dr Y S Parmar University

of Horticulture and Forestry, Nauni-Solan (H.P.) and Department of Food Science andTechnology, Punjab Agriculture University, Ludhiana during 1990-91.

Apple pomace was collected at three different stages viz., August, September and

October, directly from the plant outlet (Fruit Processing Plant HPMC, Parwanoo (HP)and converted into apple pomace pulp, separately within 2-3 hours ~f its collection. For

the preparation of pulp, out of 5 different ratios of pulp to water evaluated a ratio of 1:3

gave the best results. A part of fresh apple pomace was dried in a dehydrator and

converted into powder by grinding and sieving. Apple pomace pulp was used in thepreparation of different edible products viz., jam, sauce, papper and toffees while the

apple pomace powder was utilized by partly substituting wheat-flour in the preparationof bread and cookies. The products were stored at room temperature and evaluated

based on physico-chemical, microbiological, sensory and storage studies.

Apple pomace jam was prepared using 3 different ratios of pulp and sugar viz.,1:1 (T1), 1:1.25(12) and 1:1:5(13). Based on organoleptic evaluation and storage studies

under various, physicochemical parameters, treatment T2 was adjudged to be the best

while stage II was the most suitable among the 3 stages tried. In case of apple pomacesauce, three levels of sugar viz., 90 g (T1) , 120 g(T2) and 150 g (T3) per kg of pulp

alongwith similar quantities of other ingredients were studied and 1'2 gave toe best

results. Stage II was identified to be best resulted for the preparation of sauce fromapple pomace. Similarly, apple pomace papper (leatner) was, prepared using different

concentrations of sugar in the pulp viz. 10% (T1) 11 % (T2) and 20% (T3) before drying.

Treatment T1 was found to be the best while among stages, stage II was adjudged to bethe best. In case of apple pomace toffees, treatment containing sugar and pulp in the

ratio of 1:1:5 (T2) gave the best product among 3 treatments studied viz., T1 (1:1), T2(1:1.2.5) and T3 (1:1.5). In this case also, stage II was the best suited for the preparation

of toffees from pomace.

Among the various treatments studied for bakery products (bread and cookie)

viz., T1, T2, T3, T4, T5 and T6 containing 0, 10, 20, 30, 40 and 50% apple pomace powder,respectively none of the treatments gave acceptable bread while cooked could be

prepared by substituting wheat-flour by apple pomace powder upto 30% without altering

the organoleptic qualities, considerably.

Based on the cost of production calculated for all the products (except bread)

individually, the results indicating that all these products could be prepared economically

with adequate profit margins of 36.9 to 69.78%.


29/47

Name of the student : Rajesh Kinge (H-89-8-M)


Title of thesis : Standardization of maturity indices of peach( Prunus persica Batsch) in relation to canning

and table purpose.

Abstract

Peach, an important fruit of the world is highly valued for its dessert and canningqualities. The yellow fleshed varieties of peaches are most common and preferred for

both canning and table purpose. For canning purpose. For peaches need to be harvested at

appropriate stage of maturity to ensure that the canned product last longer and give

proper taste. The present studies were undertaken to standardize maturity indices ofpeach in relation to canning and table purpose. Physicochemical analyses were carried

out, from 102 to 129 and 99 to 126 days after full bloom with three days interval in the

cultivars July Elberta and Shimizu Hakut, respectively.

In the studies it was observed that fruit size, weight volume, pulp to stone ratio,

total soluble solids, total sugars, reducing sugars and non-reducing sugars increased,whereas titratable acidity ascorbic acid and firmness decreased. Sensory evaluation of

fruits showed that harvesting of fruits after 117 and 111 days after full bloom were the

best harvesting stages in the cultivars July Elberta and Shimizu Lakuto, respectively for

table purpose. Fruits of both the cultivars were canned with sugar syrup of 40oBrix + 0.1per cent citric acid, 35oBrix + 0.1 per cent citric acid. Cans (401 x 411 size) were stored

at ambient temperature and cut-out analyses were carried out upto 200 days with 50 days

interval. It was observed that, with an increase in storage period reducing and total sugarsincreased and ascorbic acid decreased. In the cultivar July Elberta and Shimizu Hakuto

120 and III days after full bloom were found reliable maturity stages for canning.

Treatments with citric acid were found better than treatments without citric acid From thestudies it was observed that days after full bloom combined with total soluble solids and

firmness are reliable maturity indices for canning and table purpose.


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Name of the student : Rakesh Kumar (H-90-14-M)Year of completion of Degree : 1993

Title of thesis : Quality estimation of pectin extracted from

apple pomace

Abstract

The present investigation on "Quality estim8tion of pectin extracted from apple

pomace" was conducted with a view to suggest appropriate technology for pectin

extraction and quality evaluation of extracted pectin from the apple pomace collected

from different processing units of Himachal Pradesh viz., Fruit Canning Unit, Shimla,Fruit Canning Unit Shamshi, NAFED, Jabli and Himachal Pradesh Horticultural Produce

Marketing and Processing Corporation (HPMC), Parwanoo. Yield as well as quality of

pectin extracted with 0.75 per cent ammonium oxalate-oxalic acid (1:1) was found

comparatively higher than those extracted with hydrochloric acid, nitric acid and sodiumhexametaphosphate. Yield of pectin extracted from apple pomace of Kullu region was

higher as compared to other regions. Pectin extracted from the pomace of Shimla areawas found to be qualitatively superior. The cost of production for pectin extraction was

found to be minimum with 0.75 per cent ammonium oxalate oxalic acid. The chemical

treatment 0.75 per cent ammommonium oxalate oxlaic acid was considered desirable

for pectin extraction from apple pomace.


31/47

Name of the student : Purushottam Hendre (H-90-13-M)

Year of completion of Degree : 1993Title of thesis : Storage behaviour of plums cv. Santa Rosa in

relation to pre and postharvest treatments of

CaCl2, growth regulators and fungicides

Abstract

The present investigation on "Storage Behavourr of Plum cv. Santa Rosa in

relation to Pre and Postharvest treatments of CaCl2, Growth Regulators and Fungicides

was conducted with a view to prolong the shelf life of plum using refrigerated storagecondsitions and by various growth regulators and fungicide treatments. In addition,

studies on maturity indices were also conducted to ascertain the optimum time of harvest.

Based on the respiration rate, ethylene evolution, firmness and TSS, the optimum time of

maturity for Santa Rosa plum under mid hills of Himachal Pradesh was computed to be98 2 DAFB. Among the preharvest sprays of various substances CaCl2 and Paras 200

ppm proved to be efficacious in minimizing weight loss, respication rate and ethyleneevolution and maintaining maximum firmness upto 28 days at 41C. In the experiment

on postharvest treatments, CaCl 2%, Euphorbia royleana latex 100 ppm and Biozyme

1000 ppm were judged best as compared to other treatments in maintaining firmness and

lowering respiration rate and ethylene evolution of plum during storage at 41C. Thetreatments CaC12 1% as preharvest spray and CaCl2 2% as Postharvest were considered

best from the point of view of retention of marketable quality.


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Name of the student : Sanjeev Kumar Sharma (H-90-16-M)

Year of completion of Degree : 1993Title of thesis : Studies on the preparation and evaluation of

sparkling plum wine

Abstract

Plum (Prunus salicina), a perishable stone fruit, is extensively grown in HimachalPradesh. The fruit is bestowed with an attractive colour, flavour and taste and can be

utilized in preparation of alcoholic beverages including sparkling wines, famous world-

over. The sparkling wines are surcharged with carbon-dioxide. The objectives of present

investigations were to prepare base wine of suitable composition for secondaryfermentation and acclimatization of yeast in base wine at low temperature and high

ethanol concentration followed by parameter optimization for secondary fermentation of

plum base wine and standardization of technique for preparation of sparkling plum wine

by different methods and its evaluation.

The type of preservative affected the physico-chemical characteristics and the rateof fermentation was found to be higher in KMS treated wine than that of sodium

benzoate treated wine which was rated. better in sensory qualities than the former one.

During yeast acclimatization, yeast strain UCD-595 was found to have higher survival

rate than that of UCD-505 in different ethanol concentrations and at differenttemperatures.

For sparkling wine production, 1.5 per cent sugar and 0.2 per cent DAHP gave thehighest pressure and artificially carbonated plum wine at 30 Ibs/square inch pressure

scored the highest in extent of carbonation & overall quality in both type of wines.

Pressure was affected-by the methods used and bottle fermented wine contained thehighest pressure arid among wine types KMS treated wine had higher pressure than the

sodium benzoate, treated wine. In secondary fermented wines, the physico-chemical

characteristics were affected as compared to base wines. These secondary fermentedwines were lower in aldehyde contents and higher in esters total anthocyanins, crude

proteins and minerals than the base wines. The bottle fermented wine scored the highest

and was found to be best in all the sensory qualities except sweetness and body and the

sparkling wine prepared from sodium benzoate base wine was adjusted to be the best.


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Name of the student : Anil Kumar Verma (H-90-12-M)

Year of completion of Degree : 1994Title of thesis : Extraction and evaluation of essential oils of rose

and marigold

Abstract

Rose and Marigold were two very important flower crops which occur eitherwidely or under cultivation in Himachal Pradesh. Since time immemorial, bose has seed

known to be used for loose flowers, cut flowers and essential oils while Marigold for the

loose flowers and essential oils. The objectives of present investigation were to ascertain

the efficacy of methods of oil extraction along with the desired sensory qualities and physico-chemical characteristics followed by parameter optimization viz., harvesting

time and stage and to work out the distillation cost on Pilot Plant.

In general, oil yield was higher from hydro-distillation method as compared tosteam distillation method while for commercial purpose steam distillation has been

recommended as hydro-distillation method is more time consuming and uneconomic.Data on specific gravity, optimal rotation, refractive index, acid value, ester value, ester

value after acetylation and carbonyl value of oil showed the desired values, in all the

species viz., Rosa damascena, Tagetes minuta and Tagetes erecta and methods of

extraction. Variations in the oil yield and quality depends upon the locality of production,species used, weather conditions, stage and time of harvesting and method of extraction.Tegetes minuta showed highest carbonyl value which reflects the quality of oil.

Studies carried out revealed that Rosa damascena flowers yielded highest oil

content when harvested at half opened flowers stage between 4.00-8.00 AM. WhileTagetes minuta flowers yielded highest oil content when harvested at flower sheddingstage followed by seed maturation ands full blooming stage. In the Tagetes minuta, both

flowers and leaves contain essential oil, therefore, the crop should be harvested at full

blooming stage for getting maximum herb and oil yield. Operational cost calculationshave also been made on Pilot Plant of capacity 250 kg flowers/batch forRosa damascena

(Rs. 10421.2/1) and 1000 kg flowers/batch for Tegetes mintua (Rs. 202.99/1) andTagetes erecta (Rs. 338.33/1).


34/47

Name of the student : Anju Bhat (H-93-6-M)

Year of completion of Degree : 1995Title of thesis : Effect of pulsing packaging and storage

treatments on vase life of chrysanthemum cut

flowers

Abstract

The effect of pulsing packaging storage treatments and holding solution on vase

life of cut flowers of chrysanthemum (cultivars Mountaineer and Kaudan) was studied

under Solan conditions. Vase life was maximum in all cut flowers in a holding solution

with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The flower diameter wasmaximum with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The final pH of

controls was maximum as compared to other holding solutions. Maximum loss in fresh

weight was observed in controls whereas it was minimum with 8-hydroxyquinoline (250

ppm) and sucrose (1.5%). Maximum total sugar content was observed in cut flowers heldin 8-hydroxyquinoline (200 ppm) and sucrose (2%). Freshness was improved with all the

holding treatments with 250 ppm 8-hydroxyquinoline and sucrose (1.5%) giving the besteffect. The original colour was maintained in all the treatments.

Pulsing with 6-benzyladenine (0.025 mM), silverthiosulphate (0.4 mM) and 8-

hydroxyquinoline (0.65 mM) with 5 per cent sucrose for 16 hours have the longest vaselife in all cut flowers ands retained freshness for maximum time. There was no noticeable

change in colour of cut flowers in any of the treatments.

The vase life was also influenced by duration and conditions of storage. The

maximum vase life was obtained in case of flowers stored under refrigeration (4+1 oC) for

24 hours wrapped with cellophane. Maximum total sugar content was observed incellophane wrapped cut flowers and stored in cold storage for 214 hours. Cold stored

flowers (24 hours) appeared fresh as compared to other treatments. There was no change

in colour of cut flowers stored under different conditions.


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Name of the student : Parmod Kumar (H-93-7-M)

Year of completion of Degree : 1996Title of thesis : Evaluation of Peach varieties for preparation of

peach wine and brandy

Abstract

Peach fruit is bestowed. with an attractive colour, flavour and taste but highlyperishable crop. The evaluation of peach varieties for preparation of peach wine and

brandy was carried out in the department of Postharvest Technology, Dr. Y.S. Parmar

University of Horticulture and Forestry, Solan during 1994-1995.

Eight varieties of peach fruit viz., Bichahaven J H Hale, Redhaven, Flavorcrest,

Sunhaven, Stark carly Giant, Kateroo and Julky Elberta were used to prepare the wine./

Based on the physico-chem,ical characteristics of fruit, the cvs like July Elberta,

Redhaven, Flavorcrest, J H Hale ands Stark early Giant pessessed more desirablecharacteristics for wine preparation than others.

Thew must of cvs. Kateroo, Sunhaven and Flavorcrest gave the highest rate of

fermentation and ethanol content. From the physico-chemical and sensory quality point

of view, the wines of Red haven, Sunhaven, Flavorcrest, J H Hale and July Elberta were

rated better than others. Three wood viz., Quercus, Bombex and Albizia were tried fortheir effect on physico-chemical ands sensory qualities of wine. The treated wines had

higher tannin, total esters, volatile and titrata le acidity than the control (withjout wood

chips). Peach wines aged with Quercus wood were found superior in all the physico-chemical and sensory qualities than other woods during maturation.

Peach brandies were prepared with different sources of sugar viz., sugar,mallasses ands jaggery as a base for fermentation from July Elberta a commercial

cultivar. Quercus treated sugar based peach brandy was rated superior to other due to its

higher ethanol, total esters, tannins, aldehydes higher alcohol contents and better sensoryattributes. During maturation increase of total esters, aldehyde, furfural, fursel oil and

ethanol were found to be increased. Cost of production of peach wine and brandy was

found to be similar to others fruit wines and brandies, holding promise for

commercialization.


36/47

Name of the student : Manoj Kumar Chauhan (H-92-8-M)

Year of completion of Degree : 1996Title of thesis : Studies on storage of ginger (Zingiber officinale

Rosc.)

Abstract

The Present investigation on studies on storage of ginger ( Zingiber officinale

Rosc.) was carried out in the Departments of Postharvest Techno]ogy and Vegetable

Crops, Dr Y.S. Parmar University, Solan, during 1995. Storage studies o. Ginger were

conducted with three chemical treatments and five storage systems. The physico-

chemical analysis was carried out keeping in view the following characters, viz. size,weight Joss, volume. appearance, rotting, sprouting, oil, oleoresin, moisture, ash, nitrogen

and crude fibre. Among the treatments bavistin (0.1%) + Dithane M-45 (0.25%) gave the

best results in extending the storage life with minimum rotting. Similarly, modified pit

storage system gave the best result among the various storage systems. oleoresin, crudefibre, nitrogen, rotting, sprouting & weight Joss increased. Whereas size, volume,

moisture & ash decreased in a]] the storage systems with advance in storage period.Maximum shelf life upto 5 months was recorded in ginger rhizomes treated with Bavistin

+ Dithane M-45 and stored in modi1ied pit system, preserving the best quality.


37/47

Name of the student : Vikas Gupta (H-93-8-M)

Year of completion of Degree : 1997Title of thesis : Standardization of technology for carbonated

pome fruit juice beverages

Abstract

The investigation entitled Standardization of technology for carbonated pomefruit juice beverages was postharvest Technology, Dr. Y.S. Parmar University of

Horticulture and Forestry, Nauni-Solan (H.P.). For the preparation of carbonated pome

fruit juice beverages, pure fruit juices (apple, pear, apple pear (1:1) juice) as well as their

evaluated. To maintain the quqality of carbonated pome fruit juice beverages, differentlevels (60 psi, 80 psi, 100 psi and 120 psi) of carbonation pressure as well as different

concentrations of blends of juices and synthetic concentrates (0% juice 25% sunthetic

concentrate) we4re also examined. The carbonated beverages were prepared by pre-mix

method. Under this study, carbonated pure apple juice at 100 with syntyheticconcentrates, 10 per cent juice (apple/pear/apple-pear (1:1) juice) + 15 per cent synthetic

concentrate (Cola/lemon) ands 15 per cent juice (apple/apple-pear (1:1) juice) with 10 percent synthetic cola concentrate at 100 psi ands 120 psi pressure of carbonation were

adjusted the best as these had highest physico-chemical and sensory quality

characteristics as well as better storage life for a period of six months. Economically,

carbonated apple pear (1:1) juice based beverages of reasonable quality attributes werefound viable.


38/47

Name of the student : Mala Sharma (H-94-7-M)Year of completion of Degree : 1997

Title of thesis : Studies on the preparation and evaluation of plum-

soya products.

Abstract

The investigation entitled Studies on the preparation and evaluation of plum-

soya products was carried out in the year 1995-96 in the department of Postharvest

Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan. For

pht msc abstracts

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