M. Sc Abstracts - Dr. Y.S. Parmar University of Horticulture & Forestry

M. Sc AbstractsName of the studentYear of completion of DegreeName of Major AdvisorTitle of thesis: Yugesh Sharma (H-88-8-M): 1990Dr S P S Guleria: Studies on maturity standards of and processingof carrot (Dacous carota)AbstractThe studies on maturity standards of and processing of carrot (Dacous carotal) werecarried out in the department of Postharvest Technology, Dr. Y.S. Parmar University ofHorticulture and Forestry, Nauni-Solan during the years 1998 and 1990 and different methods ofpreserve making were evaluated to standardize the optimum time of carrot harvest. Kanjiconcentrate was available to standardize its recipe:1. The harvest period from 9 th January to 4 th January yielded the carrots with the bestphysicochemical characteristics as compared with other dates of harvest.2. The preserve made from the harvest of 9 th and 14 January had overall consumeracceptability with comparatively better physico chemical characteristics signify, thereby,these may be proposed as optimum maturity standard for harvesting carrots as comparedto other dates of harvest.3. The slow method of preserve preparation was acceptable to the panelists than the fastmethod. It is recommended to follow slow sugar impregnation methods for obtainingdesirable texture colour and sugar acid blend.4. Kanji prepared from black carrots was organoleptically rated better than the Kanji formedcarrots particularly when prepared in earthen containers.5. The standardized recipe for the Kanji concentrate included 3 per cent common salt + 0.8per cent rock salt + 1 per cent rye + 1 per cent cumin + 0.2 per cent large cardamom + 0.2per cent fenugreek + 0.2 per cent red chilies.Name of the student : Nardev Kumar Thakur (H-88-7-M)Year of completion of DegreeName of Major Advisor::1991Dr S K ChopraTitle of thesis : Effect of some plant growth bioregulators andfungicides on ripening and storability of apple(Malus domestica Borkh.) cv. Red DeliciousAbstract

The investigations on the "Effect of some plant growth bioregulators and. fungicides onripening and storability of apple (Malus domestica Borkh.) cv. Red Delicious" were conducted intwo experiments. Experiment 1 related to the effect of preharvest sprays of growth bioregulatorsviz., Agrostemin J Biozyme J Protozle, Paras and Euphorbia royleana latex given 6 and 3 weeksbefore harvest J whereas Experiment II related to the effect of preharvest spray· of fungicides viz.,Bavistin J Topsiri-M and Rovral given 3 weeks before harvest. The harvested fruits were stored inWalk-in-Cold.Chambers of the Department of Postharvest Technology maintained at atemperature of 0+1 o C and relative humidity 10-95%. Preharvest application of Paras @ 2000ppm yielded fruits with the largest size and specific gravity at harvest. The rhsiologicalloss inweight CPLW) I volume and specific gravity during 210 days storage at O+l o C were however,recorded to be the lowest in fruits treated-with Euphorbia royleana latex 500 ppm or Paras 1000ppm, and the highest in contra 1 fruits. Fruits with the highest flesh firmness at harvest and at theend 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 lossof fruit firmness during storage. The metabolic activity of the fruits as appraised by theirrespiratition and ethylene evo11tion rates was significantly slowed down and steadied with theapplication of Agrostemin 500 ppm or E. royleanalatex 500 ppm. The content of total solublesolids (TSS), total sugars, ands reducing as well as non reducing as well as non reducing sugarsincreased with the advancement in storage period registering a decline towards the close ofsampling. The highest TSS contents at the end of 210 d3Ys stor3ge were recorded in fruitstreated with E. royleana latex 250 ppm, Protozyme 500 ppm and Agrostemin 100 ppm indescending order. The decrease in titratable acid content in storage was significantly sloweddown by E. royleana latex 500 ppm and Protozyme 500 ppm treatments. The values forelectrical conductivity (EC), total phenolics, extractable juice and calcium content were recordedto be the highest in fruits treated with E. rovleana latex 500 ppm. Fruits treated with Agrostemin500 ppm or 250 ppm and E. rovleana latex 500 ppm were adjudged ~o be of the best quality onthe 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 of E. rovleana latex 500ppm, Agrostemin 500 ppm and Bavistin 1500 ppm were found to be the most effectivetreatments for quality maintenance by preventing deterioration and cutting down postharvestlosses and thereby increasing the storability of Red Delicious apples up to 7 months.Name of the student : Bhukhan Ram (H-89-7-M)Year of completion of DegreeName of Major Advisor::1991Dr B B Lal KaushalTitle of thesis : Comparative efficacy of various debitteringtechniques in kinnow juiceAbstractThe present studies "Comparative efficacy of v3rious debittering techniques in kinnowjuice 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 limoninbitterness was recorded 4 ands 4 hours at room temperature (12.5 + 1 o C) and controlledconditions (25+l o C) respectively. Among the methods tried, column bebittering with XAD-16gave the highest reduction in limonin ands maringin content and the column was regeneratedafter drawing 4 4 fractions. This treatment has appreciably higher retention of ascorbic acid. Alittle loss of titratable acidity and tintometer colour units was observed. The debittered juice wasadjudged to be the best in extent of debitterness, taste, body and overall quality by a pannel ofseven 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.Name of the student : Ashwani Kumar Sharma (H-89-6-M)Year of completion of DegreeName of Major Advisor::1992Dr K S ThakurTitle of thesis : Studies on storage and dehydration of whitebutton mushrooms, Agaricus bisporus (Lange)Sing.AbstractThe 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 preharvestchemical sprays on the shelf life of fresh button mushrooms and Experiment II to the effect ofpredrying preatments on the quality and storability of dehydrated button mushrooms. ExperimentI, preharvestage aqeous sprays were applied to the developing button mushrooms 12-18 hrsbefore harvest, which were then stored at 2±1°C in Utra Low temperature cabinet freezer. Thephysiological loss in weight (PLW) and/or water loss were recorded to be the lowest inmushrooms treated pre harvest with honey (0.5%) control mushrooms, on the other handrecorded the highest loss in weight and moisture content. Preharvest application of benzyladenine (BA 10 ppm) or honey(0.5%) proved most effective in slowing down the maturating anddeterirrative processes (as indicated by veil pening cap expansion and stem elongation) duringstorage, in contrast to controls which recorded the highest values. The ash content in generalincreased with the advance in storage period and the CaCl 3 treated mushrooms recorded thehighest values, while the controls lowest.The crude and soluble protein contents declined withthe 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, theapplication of CaCl 2 at high concentration controls recorded the lowest values for crude proteins.The 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 inhoney (0.5%) and BA (10 ppm) treated mushrooms throughout the storage period of 3 weeks andlowest in controls. In general, the preharvest application of honey (0.5%) or BA(10 ppm) provedquite effective in extending the shelf life of button mushrooms by about a week over thecontrols.Experiment II,-

Washing mushrooms in plain water resulted in weight gain, which was reversible duringblanching with additional loss. Steeping or soaking of blanched and unbianched mushroom slicesin KMS (0.5%) + Citric acid (0.2%) solution resulted in addition weight gain that was directlyproportional time of soaking. The dehydration of mushroom slices to a constant weight at6060 o C about 9 hours in almost all the treatments. Steeping mushroom unblanched for 12 hoursgave higher yield than blanching and steeping. A fluctuating trend for moisture content atambient room conditions was noticed for dried product in all the treatments. Steepingunblanched 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 3° 2 , titratable acids, crude proteins rehydration ratio and mean organoleptic scoresdeclined with the advance in storage period. Thus a predrying steeping treatment ofunblanched mushrooms slices in KMS 0.5 per cent + citric acid 0.2 per cent for 12 hours provedquite effective in improving the quality and extending the shelf life of dehydrated mushrooms bymore than six months over the control.Name of the student : Vishal Singh Barwal (H-89-10-M)Year of completion of DegreeName of Major Advisor::1992Dr K S ThakurTitle of thesis : Biochemical changes in relation to Enzymaticbrowning in Agaricus-bisporus.AbstractThe present investigation "Biochemical changes in relation to enzymatic browning inAgaicus bisporus" was carried out in the Department of Postharvest Technology, Dr Y.S. ParmarUniversity of Horticulture & Forestry, Nauni, Solan (H.P.). The study comprised of twoexperiments, one relating to the effect of pre-harvest applications, of different antibrowningavents on chemical composition of composition of A. bisporus and second on effect ofpreharvest dip of different chemicals on chemical constituents. Citric acid, ascorbic acid andSodium bisulphite were used to study their, antibrowning effects. These chemicals were sprayedafter 3, 4 and 6 days of pinhead stage and were analyzed for different physical ands biochemicalparameters. Pre-harvest spray of different chemicals resulted in little Dr no effect on physical:characteristics, Observations recorded on colour of mushroom after treating with differentchemicals indicated that most of chemicals improved the colour and ascorbic acid(2%) was thebest and effective chemical to improve colour, whereas, citric acid treatments were ineffective.Browning was significantly reduced by pre-harvest sprays of chemicals. 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., Withthe reduction of enzyme activity, total phenol content was increased over control indicatinglesser 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 whilecontrol samples resulted in lowest phenol content. Moisture percentage and total proteins wereincreased by different chemical sprays over control. Postharvest dip of mushroom in differentchemicals 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 gaveminimum polyphenoloxidase activity and enzymatic browning. Maximum inhibition inenzymatic browning was noticed in 20 minutes dip as compared with 10 and 30 minutes dip.Accordingly total phenols were increased and highest phenol content (2.35mg/g fresh weight)was noticed in mushrooms dipped in 1 per cent ascorbic acid for 20 minutes, however, postharvestdip in different chemicals had no effect on moisture content and total protein content.Name of the student : Narotam Kumar (H-89-9-M)Year of completion of DegreeName of Major Advisor::1992Dr V K JoshiTitle of thesis : Apple pomace – utilization for edible productsAbstractThe present investigations "Apple Pomace - Utilization for Edible Products", werecarried out in the Department of Postharvest Technology, Dr Y S Parmar University ofHorticulture and Forestry, Nauni-Solan (H.P.) and Department of Food Science and Technology,Punjab Agriculture University, Ludhiana during 1990-91. Apple pomace was collected at threedifferent stages viz., August, September and October, directly from the plant outlet (FruitProcessing Plant HPMC, Parwanoo (HP) and converted into apple pomace pulp, separatelywithin 2-3 hours ~f its collection. For the preparation of pulp, out of 5 different ratios of pulp towater evaluated a ratio of 1:3 gave the best results. A part of fresh apple pomace was dried in adehydrator and converted into powder by grinding and sieving. Apple pomace pulp was used inthe preparation of different edible products viz., jam, sauce, papper and toffees while the applepomace powder was utilized by partly substituting wheat-flour in the preparation of bread andcookies. The products were stored at room temperature and evaluated based on physicochemical,microbiological, sensory and storage studies.Apple pomace jam was prepared using 3different ratios of pulp and sugar viz., 1:1 (T 1 ), 1:1.25(1 2 ) and 1:1:5(1 3 ). Based on organolepticevaluation and storage studies under various, physicochemical parameters, treatment T 2 wasadjudged to be the best while stage II was the most suitable among the 3 stages tried. In case ofapple pomace sauce, three levels of sugar viz., 90 g (T 1 ) , 120 g(T 2 ) and 150 g (T 3 ) per kg of pulpalongwith similar quantities of other ingredients were studied and 1'2 gave toe best results. StageII was identified to be best resulted for the preparation of sauce from apple pomace. Similarly,apple pomace papper (leatner) was, prepared using different concentrations of sugar in the pulpviz. 10% (T 1 ) 11 % (T 2 ) and 20% (T 3 ) before drying. Treatment T 1 was found to be the bestwhile among stages, stage II was adjudged to be the best. In case of apple pomace toffees,treatment containing sugar and pulp in the ratio of 1:1:5 (T 2 ) gave the best product among 3treatments studied viz., T 1 (1:1), T 2 (1:1.2.5) and T 3 (1:1.5). In this case also, stage II was thebest suited for the preparation of toffees from pomace. Among the various treatments studied forbakery products (bread and cookie) viz., T 1 , T 2, T 3 , T 4 , T 5 and T 6 containing 0, 10, 20, 30, 40 and50% apple pomace powder, respectively none of the treatments gave acceptable bread whilecooked could be prepared by substituting wheat-flour by apple pomace powder upto 30%without altering the organoleptic qualities, considerably.Based on the cost of productioncalculated 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%.Name of the student : Rajesh Kinge (H-89-8-M)Year of completion of DegreeName of Major Advisor::1993Dr R P DharrTitle of thesis : Standardization of maturity indices of peach(Prunus persica Batsch) in relation to canningand table purpose.AbstractPeach, 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 bothcanning and table purpose. For canning purpose. For peaches need to be harvested at appropriatestage of maturity to ensure that the canned product last longer and give proper taste. The presentstudies were undertaken to standardize maturity indices of peach in relation to canning and tablepurpose. Physicochemical analyses were carried out, from 102 to 129 and 99 to 126 days afterfull 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 solublesolids, total sugars, reducing sugars and non-reducing sugars increased, whereas titratable acidityascorbic acid and firmness decreased. Sensory evaluation of fruits showed that harvesting offruits after 117 and 111 days after full bloom were the best harvesting stages in the cultivars JulyElberta and Shimizu Lakuto, respectively for table purpose. Fruits of both the cultivars werecanned with sugar syrup of 40 o Brix + 0.1 per cent citric acid, 35 o Brix + 0.1 per cent citric acid.Cans (401 x 411 size) were stored at ambient temperature and cut-out analyses were carried outupto 200 days with 50 days interval. It was observed that, with an increase in storage periodreducing and total sugars increased and ascorbic acid decreased. In the cultivar July Elberta andShimizu Hakuto 120 and III days after full bloom were found reliable maturity stages forcanning. Treatments with citric acid were found better than treatments without citric acid Fromthe studies it was observed that days after full bloom combined with total soluble solids andfirmness are reliable maturity indices for canning and table purpose.Name of the student : Rakesh Kumar (H-90-14-M)Year of completion of DegreeName of Major Advisor::1993Dr T R SharmaTitle of thesis : Quality estimation of pectin extracted fromapple pomaceAbstract

The present investigation on "Quality estim8tion of pectin extracted from apple pomace" wasconducted with a view to suggest appropriate technology for pectin extraction and qualityevaluation of extracted pectin from the apple pomace collected from different processing units ofHimachal Pradesh viz., Fruit Canning Unit, Shimla, Fruit Canning Unit Shamshi, NAFED, Jabliand Himachal Pradesh Horticultural Produce Marketing and Processing Corporation (HPMC),Parwanoo. Yield as well as quality of pectin extracted with 0.75 per cent ammonium oxalateoxalicacid (1:1) was found comparatively higher than those extracted with hydrochloric acid,nitric acid and sodium hexametaphosphate. Yield of pectin extracted from apple pomace ofKullu region was higher as compared to other regions. Pectin extracted from the pomace ofShimla area was found to be qualitatively superior. The cost of production for pectin extractionwas found to be minimum with 0.75 per cent ammonium oxalate – oxalic acid. The chemicaltreatment 0.75 per cent ammommonium oxalate – oxlaic acid was considered desirable for pectinextraction from apple pomace.Name of the student : Purushottam Hendre (H-90-13-M)Year of completion of DegreeName of Major Advisor::1993Dr R P DharrTitle of thesis : Storage behaviour of plums cv. Santa Rosa inrelation to pre and postharvest treatments ofCaCl 2 , growth regulators and fungicidesAbstractThe present investigation on "Storage Behavourr of Plum cv. Santa Rosa in relation toPre and Postharvest treatments of CaCl 2 , Growth Regulators and Fungicides” was conductedwith a view to prolong the shelf life of plum using refrigerated storage condsitions and byvarious growth regulators and fungicide treatments. In addition, studies on maturity indices werealso conducted to ascertain the optimum time of harvest. Based on the respiration rate, ethyleneevolution, firmness and TSS, the optimum time of maturity for Santa Rosa plum under mid hillsof Himachal Pradesh was computed to be 98 ± 2 DAFB. Among the preharvest sprays of varioussubstances CaCl 2 and Paras 200 ppm proved to be efficacious in minimizing weight loss,respication rate and ethylene evolution and maintaining maximum firmness upto 28 days at4±1°C. In the experiment on postharvest treatments, CaCl 2%, Euphorbia royleana latex 100ppm and Biozyme 1000 ppm were judged best as compared to other treatments in maintainingfirmness and lowering respiration rate and ethylene evolution of plum during storage at 4±1°C.The treatments CaC1 2 1% as preharvest spray and CaCl 2 2% as Postharvest were considered bestfrom the point of view of retention of marketable quality.Name of the student : Sanjeev Kumar Sharma (H-90-16-M)Year of completion of Degree : 1993

Name of Major Advisor : Dr V K JoshiTitle of thesis : Studies on the preparation and evaluation ofsparkling plum wineAbstractPlum (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 inpreparation of alcoholic beverages including sparkling wines, famous world-over. The sparklingwines are surcharged with carbon-dioxide. The objectives of present investigations were toprepare base wine of suitable composition for secondary fermentation and acclimatization ofyeast in base wine at low temperature and high ethanol concentration followed by parameteroptimization for secondary fermentation of plum base wine and standardization of technique forpreparation of sparkling plum wine by different methods and its evaluation. The type ofpreservative affected the physico-chemical characteristics and the rate of fermentation was foundto 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 ethanolconcentrations and at different temperatures. For sparkling wine production, 1.5 per cent sugarand 0.2 per cent DAHP gave the highest pressure and artificially carbonated plum wine at 30Ibs/square inch pressure scored the highest in extent of carbonation & overall quality in bothtype of wines. Pressure was affected-by the methods used and bottle fermented wine containedthe highest pressure arid among wine types KMS treated wine had higher pressure than thesodium benzoate, treated wine. In secondary fermented wines, the physico-chemicalcharacteristics were affected as compared to base wines. These secondary fermented wines werelower in aldehyde contents and higher in esters total anthocyanins, crude proteins and mineralsthan the base wines. The bottle fermented wine scored the highest and was found to be best inall the sensory qualities except sweetness and body and the sparkling wine prepared from sodiumbenzoate base wine was adjusted to be the best.Name of the student : Anil Kumar Verma (H-90-12-M)Year of completion of DegreeName of Major AdvisorTitle of thesis:::1994Dr B B Lal KaushalExtraction and evaluation of essential oils of roseand marigoldAbstractRose and Marigold were two very important flower crops which occur either widely orunder cultivation in Himachal Pradesh. Since time immemorial, bose has seed known to be usedfor loose flowers, cut flowers and essential oils while Marigold for the loose flowers andessential oils. The objectives of present investigation were to ascertain the efficacy of methods ofoil extraction along with the desired sensory qualities and physico-chemical characteristicsfollowed 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 ascompared to steam distillation method while for commercial purpose steam distillation has beenrecommended as hydro-distillation method is more time consuming and uneconomic. Data onspecific gravity, optimal rotation, refractive index, acid value, ester value, ester value afteracetylation and carbonyl value of oil showed the desired values, in all the species viz., Rosadamascena, Tagetes minuta and Tagetes erecta and methods of extraction. Variations in the oilyield and quality depends upon the locality of production, species used, weather conditions, stageand time of harvesting and method of extraction. Tegetes minuta showed highest carbonyl valuewhich reflects the quality of oil. Studies carried out revealed that Rosa damascena flowersyielded highest oil content when harvested at half opened flowers stage between 4.00-8.00 AM.While Tagetes minuta flowers yielded highest oil content when harvested at flower sheddingstage followed by seed maturation ands full blooming stage. In the Tagetes minuta, both flowersand leaves contain essential oil, therefore, the crop should be harvested at full blooming stage forgetting maximum herb and oil yield. Operational cost calculations have also been made on PilotPlant of capacity 250 kg flowers/batch for Rosa damascena (Rs. 10421.2/1) and 1000 kgflowers/batch for Tegetes mintua (Rs. 202.99/1) and Tagetes erecta (Rs. 338.33/1).Name of the student : Anju Bhat (H-93-6-M)Year of completion of DegreeName of Major Advisor::1995Dr S N TripathiTitle of thesis : Effect of pulsing packaging and storagetreatments on vase life of chrysanthemum cutflowersAbstractThe effect of pulsing packaging storage treatments and holding solution on vase life ofcut flowers of chrysanthemum (cultivars Mountaineer and Kaudan) was studied under Solanconditions. Vase life was maximum in all cut flowers in a holding solution with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The flower diameter was maximum with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The final pH of controls was maximum ascompared to other holding solutions. Maximum loss in fresh weight was observed in controlswhereas it was minimum with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). Maximumtotal sugar content was observed in cut flowers held in 8-hydroxyquinoline (200 ppm) andsucrose (2%). Freshness was improved with all the holding treatments with 250 ppm 8-hydroxyquinoline and sucrose (1.5%) giving the best effect. The original colour was maintainedin all the treatments. Pulsing with 6-benzyladenine (0.025 mM), silverthiosulphate (0.4 mM) and8-hydroxyquinoline (0.65 mM) with 5 per cent sucrose for 16 hours have the longest vase life inall cut flowers ands retained freshness for maximum time. There was no noticeable change incolour of cut flowers in any of the treatments. The vase life was also influenced by duration andconditions of storage. The maximum vase life was obtained in case of flowers stored underrefrigeration (4+1 o C) for 24 hours wrapped with cellophane. Maximum total sugar content wasobserved in cellophane wrapped cut flowers and stored in cold storage for 214 hours. Cold storedflowers (24 hours) appeared fresh as compared to other treatments. There was no change in

colour of cut flowers stored under different conditions.Name of the student : Parmod Kumar (H-93-7-M)Year of completion of DegreeName of Major Advisor::1996Dr V K JoshiTitle of thesis : Evaluation of Peach varieties for preparation ofpeach wine and brandyAbstractPeach fruit is bestowed. with an attractive colour, flavour and taste but highly perishablecrop. The evaluation of peach varieties for preparation of peach wine and brandy was carried outin the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture andForestry, 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 toprepare the wine./ Based on the physico-chem,ical characteristics of fruit, the cvs like JulyElberta, Redhaven, Flavorcrest, J H Hale ands Stark early Giant pessessed more desirablecharacteristics for wine preparation than others. Thew must of cvs. Kateroo, Sunhaven andFlavorcrest gave the highest rate of fermentation and ethanol content. From the physico-chemicaland sensory quality point of view, the wines of Red haven, Sunhaven, Flavorcrest, J H Hale andJuly Elberta were rated better than others. Three wood viz., Quercus, Bombex and Albizia weretried for their effect on physico-chemical ands sensory qualities of wine. The treated wines hadhigher 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 andsensory qualities than other woods during maturation. Peach brandies were prepared withdifferent sources of sugar viz., sugar, mallasses ands jaggery as a base for fermentation from JulyElberta a commercial cultivar. Quercus treated sugar based peach brandy was rated superior toother due to its higher ethanol, total esters, tannins, aldehydes higher alcohol contents and bettersensory attributes. During maturation increase of total esters, aldehyde, furfural, fursel oil andethanol were found to be increased. Cost of production of peach wine and brandy was found tobe similar to others fruit wines and brandies, holding promise for commercialization.Name of the student : Manoj Kumar Chauhan (H-92-8-M)Year of completion of DegreeName of Major Advisor::1996Dr S N TripathiTitle of thesis : Studies on storage of ginger (Zingiber officinaleRosc.)AbstractThe present investigation on “Studies on storage of ginger (Zingiber officinale Rosc.) wascarried out in the Departments of Postharvest Techno]ogy and Vegetable Crops, Dr Y.S. ParmarUniversity, Solan, during 1995. Storage studies of Ginger were conducted with three chemicaltreatments and five storage systems. The physico-chemical analysis was carried out keeping in

view the following characters, viz. size, weight loss, 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, crude fibre, 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 modified pit system, preserving the best quality.Name of the student : Vikas Gupta (H-93-8-M)Year of completion of DegreeName of Major Advisor::1997Dr B B Lal KaushalTitle of thesis : Standardization of technology for carbonatedpome fruit juice beveragesAbstractThe investigation entitled “Standardization of technology for carbonated pome fruit juicebeverages 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 fruitjuices (apple, pear, apple pear (1:1) juice) as well as their evaluated. To maintain the quqality ofcarbonated pome fruit juice beverages, different levels (60 psi, 80 psi, 100 psi and 120 psi) ofcarbonation pressure as well as different concentrations of blends of juices and syntheticconcentrates (0% juice –25% sunthetic concentrate) we4re also examined. The carbonatedbeverages were prepared by pre-mix method. Under this study, carbonated pure apple juice at100 with syntyhetic concentrates, 10 per cent juice (apple/pear/apple-pear (1:1) juice) + 15 percent synthetic concentrate (Cola/lemon) ands 15 per cent juice (apple/apple-pear (1:1) juice) with10 per cent synthetic cola concentrate at 100 psi ands 120 psi pressure of carbonation wereadjusted the best as these had highest physico-chemical and sensory quality characteristics aswell as better storage life for a period of six months. Economically, carbonated apple pear (1:1)juice based beverages of reasonable quality attributes were found viable.Name of the student : Mala Sharma (H-94-7-M)Year of completion of DegreeName of Major Advisor::1997Dr B B Lal KaushalTitle of thesis : Studies on the preparation and evaluation of plumsoyaproducts.AbstractThe investigation entitled “Studies on the preparation and evaluation of plum-soyaproducts” 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 the preparation of plum-

soya products viz., ber, toffee and nectar, different combination of plum and soya products (soyaslyurry/soya protein isolate/soya milk) were tried. The products were prepared as per thestandard recipes and were stored for six months to ascertain changes in physico-chemical andsensory characteristics. In general there was an increase in TSS, acidity, sugars and moisture butdecrease in pH, protein, fat and ascorbic acid contents and all sensory attributes during sixmonths storage. Under this study plum pulp and soya slurry bars/toffees of 85:15 ratio and plumjuice ands soya milk nectar of 80:20 ratio were adjudged the best with regard to acceptabilityand storability. Such protein fortified fruit products were found to be rich in protein and fat ascompared to the unforified fruit products. The products were found to be nutritionally andeconomically sound and can be marketed at a higher premium than the plum fruit as such.Name of the student : Shashi Bhushan (H-94-8-M)Year of completion of DegreeName of Major Advisor::1997Dr SN TripathiTitle of thesis : Effect of modified atmosphere packaging andpostharvest chemical treatments on the shelf lifeof kiwifruitAbstractThe investigation entitled "Effect of modified atmosphere packaging and postharvestchemical treatments on the shelf life of kiwifruit" was carried out in the department ofPostharvest Techgnology, Dr.Y.S. Parmar University of Horticulture & Forestry,Nauni,Solan(H.P) during 1995-1996.The main objective was to study the storage behaviour ofkiwifruit (cv. Allison) with respect to modified atmosphere packaging (MAP), postharvestchemical treatments and different storage systems. Fruits were analysed for different qualityattributes viz. physical (fruit firmness, physiological loss in weight (PlW), shrivelling androtting) and chemical{total soluble solids, sugars, acidity, pH and ascobic acid) at differentstorage intervals. Fruits packed in 200 gauge MA packs with 0.5 per cent ventilation retainedmaximum firmness compared to other treatments irrespective of storage systems. These packswere also found effective in reducing PLW and shrivelling of the fruits. At the same time fruitswere ranked highest for their sensory characteristics and most of the chemical attributes in thesepackages. The fruits were acceptable upto 8, 16 and 24 weeks under ambient conditions, ZeroEnergy Cool Chamber and cold storage respectively in these packages.Among differentpostharvest chemical treatments tried, purafil sachets(2&4) were found better to retain most ofthe quality characteristics of the fruits in cold storage. But the fruits during storage were mostlyaffected by Phomopsis rot and Penicillium rot and also slightly affected by Botrytis andAlternaria rots. Cold storage system was found to be the best in extending the shelf life ofkiwifruit followed by ice which is found to be more economical than cold storage.Name of the student : Suresh Kumar (H-94-9-M)Year of completion of Degree : 1997

Name of Major Advisor : Dr B B Lal KaushalTitle of thesis : Standardization of technology and evaluation ofcarbonated citrus fruit juices ands their blendswith synthetic beveragesAbstractThe investigation entitled, “'Standardization of the technology and evaluation of"carbonated citrus fruit juices and their blends with synthetic beverages" was carried out in theyear 1996-97 in the department of Postharvest Technology, Dr. Y.S. Parmar University ofHorticulture & Forestry, Nauni, Solan. Present investigations was carried out to, evaluate thecitrus fruit juices (Mandarin and Galgal) and their blends with synthetic concentrates (Orangeand Lemon) in different proportions (0, 5, 7.5, 10% Mandarin juice-25, 20, 17.5; 15% syntheticconcentrate and 0, 2.5. 5; 7.5,% galgal juice - 25, 22.5, 20,17.5% synthetic concentrate for thepreparation of carboneted. Citrus fruit juice bnased beverages at different pressure levels ofcarbonation (80, 100 and 120 psi). The carbonated beverages were prepared by pre-mix method.Under this study carbonated pure mandarin juice at 100 psi pressure of carbonation and in caseof blends of juices with synthetic concentrates, 5 per cent mandarin juice – 20 per cent syntheticconcentrate and 2.5 per cent galgal juice – 22.5 per cent synthetic orange concentrate blends at100 psi pressure were adjudged the best having highest sensory quality characteristics as well asacceptable storage life for the period of 6 months. Economically citrus fruit juice basedcarbonated beverages of reasonable quality attributes were found viable.Name of the student : Neena Thakur (H-95-16-M)Year of completion of DegreeName of Major Advisor::1997Dr B B Lal KaushalTitle of thesis : Development of Apricot-Soya products and theirquality evaluationAbstractThe investigation entitled "Development of apricot-soya products and their quality,evaluation was carried in the Department of Postharvest Technology, Dr. Y.S. Parmar Universityof Horticulture and Forestry, Nauni-Solan (H.P.) for the preparation of apricot-soya productsviz., bar, toffee and nectar, different combinations of apricot pulp and soya products (soyaslurry/soya protein isolate/soya milk) were tried. The products were prepared as per the standardreceipts and were stored for six months to ascertain changes in physico-chemical and sensorycharacteristics. In general there was an increase in TSS, acidity and sugars and decrease inmoisture, pH, protein, fat and ascorbic acid contents and all sensory attributes during six monthsstorage,. Under this study, apricot pulp and soya-slurry bars/toffees of 85:15 ratio and apricotjuice and soya milk nectar of 80:200 ratio were adjusted the best with regard to acceptability andstorability. Such protein fortified fruit products were found to be rich in protein and fat ascompared to the plain fruit products. The products were found to be nutritionally andeconomically sound and can be marketed at a higher premium than the apricot fruit as such.Name of the student : V. Chandra Mohana Reddy (H-95-19-M)

Year of completion of DegreeName of Major Advisor::1997Dr K S ThakurTitle of thesis : Studies on Extension of shelf life of apples (cv.Starking Delicious) during Transportation andstorageAbstractConsiderable deterioration in quality occurred during the two weeks handling periodrequired for transportation of fruits from the orchard site to the terminal market at Delhi, as thishandling is usually done at high ambient temperatures. This shortened their subsequent coldstorage life as evidenced by fruit quality changes taking place within this short period as can beseen from the loss in fruit firmness which dropped by a value of 3.72 Ibs during transportation.The use of PE-liners and ethylene absorbents were effective in reducing this deterioration inquality, but even then it is very important to reduce this time gap so that the fruits are transportedto the market or storage in the quickest possible time. Fruits from the packaging treatmentsconstituting of CFB cartons with PE liners and ethylene absorbents (ethysorb, purafil, greenkeeper)proved to be quite effective in extending the shelf life of Starking Delicious apple bothduring transportation and storage. Among the ethylene absorbents tried, ethysorb has given bestresults followed by purafil and green-keeper with respect to retention of storage quality. Fruitsfrom these treatments were not only better on the basis of their biochemical constituents but werealso adjudged to retain better sensory qualities during storage. Therefore, the use of perforatedPE-liners and ethylene absorbents, particularly, ethysorb and purafil, in CFB cartons can be suedeffectively for reducing deterioration in quality of Starking Delicious apples duringtransportation and storage.Name of the student : Shiwali Thakur (H-96-39-M)Year of completion of DegreeName of Major Advisor::1999Dr B B Lal KaushalTitle of thesis : Standardization and evaluation of blends of applejuice concentrate with stone fruit juiceconcentratesAbstractThe investigation entitled, "Standardization and evaluation of blends of apple juiceconcentrate with stone fruit juice concentrates" was carried out in the year 1998-99 in thedepartment of Postharvest Teclmology, Dr. YS Pannar University of Horticulture and Forestry,Nauni-Solan (HP). For the preparation of apple juice concentrate blends (viz., apple-plum andapple-apricot juice concentrate) apple, plum and apricot juice concentrates were procured fromHPMC, Parwanoo. Different combinations of apple-plum and apple-apricot juice concentrates(up to 75% of plum/apricot) were tried. The blends of acceptable quality were stored for sixmonths at two different storage conditions (refrigerated and room temperature) to ascertainchanges in physico-chemical and sensory characteristics. In general, there was decrease in TSS,acidity, total sugars, pectin content, total phenols, relative viscosity and different sensoryattributes during six months storage. These changes were lesser in the blends stored atrefrigerated condition tl1M at room temperature. Under this study, apple-plum and apple-apricotjuice concentrate blends of 90: 10 ratios each were adjudged the best witl1 regard toacceptability and storability. Thus, by preparing blends of apple juice concentrate, the processing

industry can fulfil the dual purpose of better use of highly acidic juice concentrates and moreconsumer acceptability for such apple-plum and apple-apricot juice concentrate blends.Name of the student : Pradyumna Raj Agrahari (H-95-17-M)Year of completion of DegreeName of Major Advisor::1998Dr K S ThakurTitle of thesis : Effect of various pre- and postharvest treatmentson the storage qualityoi strawberry cv. ChandlerAbstractThe present investigations entitled "Effect of various pre- and postharvest treatments onthe storage qualityoi strawberry cv. Chandler" were carried out during the year 1996-97 in theDepartment of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry,Nauni, Solan. During the course of investigations the effect of various pre- and postharvestchemical treatments on the storage behaviour of strawberry fruits was evaluated at 3 dayintervals during the 12 day storage period at 4±1°C. In another experiment, the performance ofvarious packaging materials for the storage of strawberry fruits was evaluated at three dayintervals under refrigerated and zero energy cool chamber (ZECC) storage conditions. Atharvest, the amount of TSS, sugars, acidity, ascorbic acid and anthocyanin content was highest infruits that were treated with 100 ppm N AA, 20 and 10 days prior to their harvest. Of the variouspre- and postharvest treatments the application of CaC1 2 (1.0%) proved to be the mostefficacious treatment to improve fruit quality during the course of 12 days storage at 4±1 DC.The fruits treated with CaC1 2 exhibited minimum losses in weight and retained the maximumamount of TSS, sugars, acidity, ascorbic acid and anthocyanin contents almost during the entirestorage period. The CaC1 2 (1.0%) treated fruits were rated to be the most acceptable after 12days of storage. The different packaging materials under refrigerated and ZECC storageconditions significantly influenced fruit quality. The use of 200 gauge LDPE resulted in thelowest physiological loss in weight of fruits under both the systems of storage. However,retention of quality was better when fruits were packed in plastic punnets and stored underrefrigerated (4±1 DC) conditions as such fruits were found to be most acceptable after 12 days ofstorage. The spoilage of fruits due to rots during storage was lowest with pre- or postharvestBavistin (500 or 250 ppm) treatments, whereas, among packaging treatments it was lowest whenplastic punnets wer used to pack the fruits especially under refrigerated storage conditions.Name of the student : Devarajan A. (H-95-15-M)Year of completion of DegreeName of Major Advisor::1998Dr V K JoshiTitle of thesis : Solid state fermentation of apple pomace methodsof ethanol recovery, physico-chemical evaluationand acceptability of animal feed producedAbstract

Apple pomace is a left-over by-product from juice extraction. It is a rich source of severalnutrients except proteins. Being highly biodegradable, its direct disposal, to the environmentcreateslot of pollution besides, loss of precious sources. At the same time the rich carbohydratecontent of the apple pomace can serve as a good substrate for solid state fermentation. Thus,there is a strong need to devise the techniques to utilize apple pomace in economical andeffective way and to avoid the environmental pollution. Keeping in view, the present studieswere carried out and the salient findings are summarized here. Concentration of additives (10%molasses and 1.8% AMS) were optimised for solid state fermentation of apple pomace using fivedifferent yeast species viz., Saccharomyces cerevisiae, Candida urilis, Torula utilis.Schizosaccharomyces pombe and Kloeckera spp. The highest ethanol production was observed inSaccharomyces cerevisiae fermented apple pomace, whereas, the highest crude protein contentwas recorded in Kloeckera spp. fermented apple pomace. Amongst the sequential interactionbetween yeast species Saccharomyces cerevisiae alone gave the highest ethanol production. Useof interactive co-culture considerably increased the crude and soluble protein content of applepomace. The highest crude and soluble protein content was observed in Candida uti/is andKloeckera spp. as sequential interactive co-culture. The sequential interactive co-culture ofCandida utilis and Kloeckera spp. interaction increased the crude protein content by more than 5times soluble protein content 2.55 times, crude fat 3.13 times and Vitamin-C 2 times ascompared to the control. The best method of ethanol recovery was by steam distillation since ithad highest separation efficiency coupled with least changes in the composition of left-over driedapple pomace, for use as animal feed. Feeding of this fermented apple pomace to white ratsindicated that the either fermcnted or unfermented apple pomace as such is least acceptable inboth choice and no choice study. Its incorporation into standard rat feed in the ratio of I: I wasfound to be acceptable in choice study. However, in no choice study negative growth parametersof white rats were observed. Fermented apple pomace reconstituted with 10% jaggery, 2'%groundnut oil, 0.0 I % mixed flavour and I % salt was found to be most acceptable and highestgrowth parameters were recorded in white rats with respect to this feed. The ethanol extractedapple pomace by reconstitution as mentioned above was brought to the level of acceptability ofthat standard rat feed. The mortality rate, post-mortem examination and biochemical analysiswhats serum suggested to undertake more elaborated study for extended period of time.Suitability of the feed for other animals especially those of economical importance also need tobe ascertained for effective utilization of apple pomace.Name of the student : Rajesh Kumar (H-97-9-M)Year of completion of DegreeName of Major Advisor::1999Dr K D SharmaTitle of thesis : Dehydration studies in apricot (Prunus armeniacaL.) grown under mid hill conditions of HimachalPradeshAbstractThe present investigations entitled "Dehydration studies in apricot (Prunus armeniacaL.) grown under mid hill conditions of Himachal Pradesh" were carried out during the year1998-99, in the Department of Postharvest Technology, Dr. Y. S. Parmar University ofHorticulture and Forestry, Solan. Five apricot cultivars nom mid hills of Himachal Pradesh wereselected to study their suitability for drying and to make improvement in the quality of the driedproduct. The lye peeled fruits were osmotically treated for different periods of time (0,1.5,3.0,4.5 and 6.0 h) in 70° Brix hypertonic sucrose solution prior to mechanical dehydration tostandardize the osmotic dip time. Six hour osmotic treatment of fruits resulted in desirable sugaracidblend with a better colour, texture and flavour as compared to conventionally dried fruits.The dried fruits were packed in polyethylene pouches, glass jars and laminated pouches and

stored at ambient (1328°C) as well as refrigerated temperature (4-7°C) to observe the effect ofpackaging and storage temperature on their quality and shelf-life. The critical point for thestorage was at 60 per cent relative humidity with 12.5 per cent equilibrium moisture content (EMC) whereas, the optimum equilibrium relative humidity (ERH) was found to be 48 per cent at8.51 per cent EMC. The quality of dried fruits deteriorated significantly in polyethylene pouchesand glass jars during storage study period of 6 months however, a minimum change in chemicalcomposition and sensory attributes was observed in laminated pouches. On the other hand,refrigerated temperature stored dried fruits had better retention of different quality parameters.The cost of production of osmotically dehydrated fruits was little higher (Rs. 41.34/kg) ascompared to conventionally dehydrated (Rs. 38.70/kg) fruits however, the quality of the fom1erproduct was far better.Name of the student : Siby John (H-95-18-M)Year of completion of DegreeName of Major Advisor::1998Dr V K JoshiTitle of thesis : Development and evaluation of apple based lowalcoholic flavoured beverage with medicinalpropertiesAbstractApple is one of the mujor temperate table fruit of the world, but during glut seasonpoor postharvest infrastructure results in huge loss of the crop. The investigations entitled,development and evaluatiopn of apple based low alcoholic flavoured beverage with medicinalproperties were carried out during the year 1996-97 in the department of PostharvestTechnology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan during theinvestigations, different wines were made with the addition of spice/herb extract and withdifferent sugar sources. In general, above 5 per cent of ginger, garlic, mentha and hops extractinhibited the fermentability of the apple must, while aonla even above 5 per cent did not effectthe fermentability. The maximum inhibition in fermentability was observed in the case of garlicextract. The concentration of 5 per cent extract of different spices and herbs was found to besuitable for fermentation with different sugar sources like honey, jaggery, cane sugar and applejuive concentrate. The wines with extract were higher in esters,. Aldehyde and phenols incomparison to the control apple wine. The addition of spices and herbs improved the physicochemicaland sensory attrributes of the wines as compared to the control apple wine (withoutextract addition). Maturation improved the physico-chemical and sensory qualities of the wines.Application of PCA to the flavour profiling data revealed that honey based concentrate andjaggery based wines were characterized by attributes like bitterness and astringency. The controlapple wine was intense in attributes like apple flavour and sqeetness. Sugar based wine washigher in ginger and garlic attributes. Among the different wines made, honey based wineshowed the maximum score for all the attributes. Ciders made from the wines also showed that40 per cent juice blended cider was more acceptable than 30 per cent juive blended cider.Different wines showed significant antimicrobial activity against Candida utiliz, Aspergillusniger, S. aureus, E. coli and B. subtilis. Even 25 per cent of wine was found enough to inhibit thegrowth of these microorganisms. Addition of extract further improved the antimicrobial activity'of the wine. Medicinally important phenolic compounds viz. caffeic acid, gallic acid, quercetin,tannic acid, and catechin were identifiecl in extract treated wines while the contyrol wine lackedin gallic acid and catechin. Thus, apple wine and cider with addition of spices extract hold agreat potential for commercialization as a tool to utilize the cull apple fruits in a profitablemanner. The presence of phenols and the evidence of antimicrobial activity of wine has profoundhealth implications.

Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Rakesh (H-97-10-M): 1999: Dr V S Barwal: Studies on preparation and evaluation of lowcalorie plum appetizerAbstractThe present investigation entitled "Studies on preparation and evaluation of low calorieplum appetizer", was carried out during the year 1998-99 in the Department of PostharvestTechnology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan. Plum accounts for60 per cent of the total stone fruit production in Himachal Pradesh. Fruits are used for dessert aswell as processing purposes. But due to high acidity and astringency, their utilization in thepreparation of products are limited. Of late, seasoned (spice based) beverages are gainingimportance in the market. With changing life style and good living standards, a part of oursociety has become sedentary, and excess calorie consumption is considered partially responsiblefor obesity, diabetes and hypertension. Therefore, dietetic fruit products are in high demand. Inthe present investigation, low calorie plum appetizer (health drink) was developed using theextracts of spices, mint, ginger, salt and non-nutritive sweeteners at different sweetnessproportions at optimum fruit constituents without compromising sensory qualities. Thedevelopment efforts had successfully reduced calorie value of appetizers up to 14 per cent perserving with saccharin and cyclamate at 25 per cent sweetness level. The physico-chemical andorganoleptic characteristics were recorded at different intervals during storage period of 180 daysunder ambient conditions. During storage there was an increase in total soluble solids, reducingsugars & pH and decrease in titratable acidity, total sugars, ascorbic acid and tannins. Despitethe changes observed in various physico-chemical, sensory and microbial attributes, the overview of quality parameters of appetizers remained acceptable. Cost of production of low calorieplum appetizers having similar quality and sensory attributes with saccharin and cyclamate and25 per cent sweetness level were Rs. 12.87 and Rs. 36.52 per 700 ml bottle, respectively andwith sorbitol at 100 per cent sweetness level was Rs. 38.11 per 700 ml bottle.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Devender Attri (H-96-38-M): 1999: Dr P C Sharma: Evaluation of ginger grown in HimachalPradesh for processing

AbstractSuitability 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 pretreatments.Peeling of soaked ginger rhizomes in abrasive peeler was found optimum incomparison to conventional rnethod of socking ginger rhizomes in abrasive peeler was foundoptimum in comparison to conventional method of hand peeling, gunny bag and bamboo basketor 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) for4 hours prior to drying in mechanical dehydrator (55±2°C) for 24 hours resulted in a driedproduct (sonth) of excellent qualities. As expected the slicing of ginger prior to drying causedabout 4 times reduction in total drying time to a moisture content of 10-12% fwb. Further thedried product obtained from ginger of different locations had little difference in chemicalcomposition. 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% totalash (on dry weight basis). The storage of dried ginger whole or ginger powder (obtained aftergrinding the dried slices) up to 6 months though experienced little changes in chemicalcomposition yet these products remained well within the minimum specifications of differentconstituents laid down under the Prevention of Food Adulteration Act. Microbiologically bothdried ginger wholes and ginger powder remained shelf stable up to last period of storage. TheERH studies of dried ginger whole and ginger slices indicated that these products can be beststored at relative humidities ranging between 60-75% and 50-65% respectively at roomtemperature while relative humidity of 48 to 64 per cent was found optimum for storage of driedginger powder at ambient conditions. The cost of production for dried whole ginger, ginger slicesand ginger powder has been found to be Rs. 101.87,86.94 and RS.9.5.81 per kg respectivelywhile the whole sale price for sonth and ginger powder prevalent in the market was as high asRs. 120.00 and Rs. 180.00 respectively. Thus drying of ginger in Himachal Pradesh is a quiteprofitable venture and can successfully be utilized for export as well as for domestic use.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Satish Kumar (H-97-11-M): 1999: Dr P C Sharma: Studies on the concentratin of Galgal (Citruspseudolimon Tan.) juice and preparation powderAbstractSuitability of Galgal (Citrus pseudolimon Tan.) fruits grown in Himachal Pradesh (lndia)was evaluated for the preparation of some value added products like concentrates, juice powdersand powdered RTS beverage. Galgal juice extracted through rosing machine was utilized for the

preparation of concentrates of different folds (I5°, 30°, 45°, 60° and 70.5 o B) in Bucchi typevacuum evaporator after enzymatic clarification. Evaporative concentration of galgal juice up to45~ was found optimum with maximum retention of various physicochemical and sensoryattributes. The storage of these concentrates at low temperature (3-7°C) brought about minimumchanges in physico-chemical, microbiological and sensory quality of the products up to sixmonths, while at room temperature (13.3-26.3°C) the concentrates experienced excessivebrowning and consistent increase in hydroxymethyl furfural (HMF) content thus adverselyaffecting the sensory quality of the product. Among different combinations, lemon (galgal) juicepowder prepared after foaming 45 o B concentrate along with 2% carboxymethyl cellulose prior todrying was adjudged best in terms of good foamability, foam stability, faster drying rate andcomplete solubility. Chemically, the powder contained 58.92% (dwb) acidity and 187.67 mg/100g (dwb) ascorbic acid besides the presence of other constituents. For prevention of caking andmaintaining the free flowing character of highly hygroscopic galgaljuice powder, the addition ofpowdered sugar @50% during grinding of dried foam was found more effective as compared tothe use of dicalcium phosphate (OCP) @2%. Humidity moisture equilibrium studies of driedpowders showed that both the powders containing either 50% powdered sugar or 2% OCP couldbe stored successfully between relative humidities of 18-25% at room temperature. During sixmonths storage at room temperature (I5.9-30.6°C) both the juice powders packed either inaluminium 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-enzymaticbro\'ming (2.86 times). However, the powders prepared after adding 50% sugar and packed inaluminium laminated pouches exhibited minimum changes in various quality attributes thanthose packed in polypropylene pouches. The prepared galgal juice powder was found wellsuitable for the preparation of ready to serve (RTS) beverage. The optimized recipe for themanufacture of I litre of RTS beverage contained 5 g galgaljuice powder, 130 g sugar 4.9mllemon essence, 2.6 ml Avon cloud and 1.5 mg coal tar dye (green) with no exogenous additionof citric acid. The sensory evaluation of the prepared beverage indicated its superiority overcommercially available 'Rasna Nimbupani' beverage in various sensory attributes. The cost ofproduction of various products ti-om galgal juice were worked out to be Rs.65.25/kg Guiceconcentrate, 45 o B), Rs. 142.38/kg juice powder) and Rs. 31.06/kg (powdered RTS drink). Thusthe sale price of powdered RTS drink to prepare I litre of beverage was only Rs. 5.09 as against amarket 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 juiceseems to be a profitable proposition for efficient utilization of galgal fruits grown in HimachalPradesh. Preparation of galgal juice powder also opens a new avenue for the substitution ofcommercial citric acid in food industry' in preparation of various products.

Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Manisha Kaushal (H-98-33-M): 2000: Dr K D Sharma: Studies on canning of peaches in fruit juiceAbstractPeach, an important temperate fruit of the world, is highly valued for its dessert andcanning qualities. With the target of exploring new technology for its profitable utilization alongwith improved quality and shelf-life, investigations entitled "Studies on canning of peaches infruit juice" were carried out. The objective was to determine a suitable substitute of tin cans andto 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 enzymaticallyextracted fruit juice in a concentration of 10 to 40 per cent with and without ascorbic acid (@500ppm) were compared with the control (40 o B of sucrose syrup + 0.3% citric acid). Canning wasdone in a A2 ½ cans and glass jars which were stored at ambient temperature. The cut-outanalyses were carried upto a period of 6 months with 3 months interval. The results revealed thatboth the containers had sufficient drained weight and vacuum throughout the storage. There wasa slight reduction in the total soluble solids, total sugars and titratable acidity of the fruits as wellas the covering media with the advancement in the storage period. However, a significantincrease in the reducing sugars was observed both in cans and jars. The vitamin-C fortifiedtreatments had a higher retention of ascorbic acid in both cans and glass jars than the unfortifiedtreatments. Cans had a better retention of carotenoids than the jars although, an overall reductionin carotenoids was observed during the storage interval of 3 and 6 months. Comparatively, ahigher increase in TSS/acid was observed in glass jars to that of cans due to more reduction ofacidity during the storage in the former. Higher non-enzymatic browning was noticed in thepeach halves canned in the plain sucrose syrup as compared to that canned in pulp/juice with orwithout added ascorbic acid in the covering medium. Treatments containing 40% peach pulp in acovering media of 40 0 B was rated the best followed by 30% peach pulp on the basis of physicochemical,sensory and microbiological evaluation at 3 and 6 months of storage intervals. Noapparent spoilage took place throughout the study period of 6 months both in cans and jars. It isconcluded that the peach fruits which are conventionally canned in the sucrose syrup, can becanned in the covering medium containing 30-40% peach pulp. It will not only improve thequality of the canned product but also increase its nutritive value along with the economicutilization of the left-over covering medium in the form of RTS beverage by the consumers.Name of the studentYear of Completion of degreeName of Major AdvisorTitle of thesis: Mohammad Shamsher Ahmad (H-98-34-M): 2000: Dr K S Thakur: Effect of various postharvest treatment on the

storage quality of Kinnow fruitAbstractThe investigation entitled "Effect of various postharvest treatments on the storage qualityof Kinnow fruit" was canied out during the year 1999-2000 in the Department of PostharvestTechnology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, HimachalPradesh. During the course of these investigations the effect of various postharvestcoatings/packaging treatments on the storage quality of Kinnow fruit was evaluated underdifferent storage systems at fortnightly intervals by drawing rqndom samples from eachtreatment. On the basis of physico-chemica] and sensory evaluation fruits stored underrefrigerated conditions were found to be better as compared to those stored under zero energycool chamber and ambient conditions both after 60 and 135 days of storage. On the other handmaximum deterioration in quality parameters was observed in fruits stored at ambient conditions.Among the treatments, T lo (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 minimumphysiological loss in weight and spoilage and exhibited lower losses in biochemical qualitycharacteristics such as TSS, sugars, ascorbic acid, etc. These fruits were also rated mostacceptable during entire storage periods. Other treatments, viz. T 3 (Semperfresh, 1.5%); T 5 (Sta-Fresh 960, 50%) and T 2 Semperfresh, 1.0%) were also quite effective in prolonging the shelf lifeof fruits by reducing weight loss, spoilage and other changes.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Somesh Sharma (H-98-36-M): 2000: Dr V K Joshi: Preparation and evaluation of strawberry wineAbstractStrawberry (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 inpreparation of alcoholic beverages. The objectives of present investigations were to standardizethe technique for quality strawberry wine preparation, to screen the variety suitable forstrawberry wine, to study the changes occuring in wine during maturation and to work out theeconomics of products. Fruits of three cultivars Camarosa, Chandler and Doughlas wereemployed. Wines were prepared by four methods, control, thermovinification, fermented on theskin and carbonic maceration. Amongst the cultivars evaluated, cultivar Camarosa and Chandlercan successfully be used for wine preparation as the wines from these cultivars had betterphysico-chemical and sensory quality characteristics than Doughlas. Among the treatments,thermovinification was best followed by carbonic maceration. Flavour profiling of wines ofdifferent treatments and cultivars revealed that out of 14 descriptors, 6 had very high intensity

(strawberry like, alcoholic, bitterness, astringency, phenolic and higher alcoholic). Presence ofdifferent phenolic compounds such as ellagic acid, quercitin and catachin could provideantioxidant property to the wines. Maturation studies of strawberry wines revealed thatmaturation of minimum 9 months should be given to the strawberry wine for improvement inquality and the changes occurring during maturation, considered desirable for improvement. Costof production of strawberry wine was found to be higher than other fruit wines. But incomparison to prevailing market rates, the strawberry wines are still cheaper. It can be concludedthat strawberry fruits hold promise for preparation of quality wine by the variety evaluated andthe method standardized.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Anju Bala (H-98-32-M): 2000: Dr B B Lal Kaushal: Development and Evaluation of Tomato BasedSaucesAbstractTomato (Lycopersicon esculentum), a member of family Solanaceae is one of the mostimportant 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 investigationswere 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 productsdeveloped and their storage behaviour in different packings and to find out the cost of finishedproducts. Fruits of tomato, plum, apricot, pumpkin and kulthe were employed. Sauces wereprepared and tomato sauce (100% tomato) was found highly acceptable in all respects, whereas,among other treatmerits plum and apricot addition resulted in improving the taste, colour andflavour of tomato sauce. Pumpkin helped to improve the consistency and fat content and kultheslurry 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 bypure tomato sauce. Cost of production of sauces was found to be lower than the pure tomatoketchup (except tomato-apricot sauce which is slightly higher). It can be concluded that all thetreatments selected for storage studies were found suitable after 6 months storage on the basis ofphysico-chemical characteristics, sensory attributes and microbiological aspects. Pulp of plum,apricot, pumpkin and kulthe-slurry prepared showed good compatibility with tomato puree/juicefor preparation of sauces and their storability.Name of the student: Rajinder Singh (H-98-35-M)

Year of completion of degreeName of Major AdvisorTitle of thesis: 2001: Dr V S Barwal: Studies on Preservation of Cauliflower by HurdleTechnologyAbstractCauliflower (Brassica oleracea var. Botrytis), a member of crucifercae family is a major andpopular vegetable among cole crops grown in North India. Cauliflower is a single stem plant, the edibleportion or which is the compact white curd like mass composed of close aggregation of flowers. This floweryhead is used as a food in different forms. Owing to its perishable nature and short harvest period, a glut iscreated, resulting in non-remunerative prices for growers and considerable wastage. Thus, presentinvestigation, "Studies on preservation of cauliflower by hurdle technology", was carried out to utilize surplusproduction for ensuring its availability throughout the year without losing its freshness, nutritive value andpalatbility, 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 and unbalancedcauliflower packed ill glass and plastic containers. Physico-chcmical, sensory and microbial observations wererecorded on the preparation day and subsequently after 15, 45, 90 and 180 days or storage interval. Thesteeped cauliflower expericnced slight increase in total soluble solids and pH and decrease in titratable acidity,S0 2 and drain weight during storage period of 180 days. Sensory profile or steeped cauliflower afterreconstitution, and also on preparation of pickle and pakoras, were rankcd above acceptable range by the panelor judgcs for various quality attributes. The cauliflower steeped in 10 and 15 per cent salt solutions containing0.2 per cent KMS in glass jars were adjudged close to fresh and remained acceptable during the entire periodof storage. The cost per jar of steeped cauliflower having higher quality attributes was worked out to be Rs.4.03 and 4.15 when packed in glass containers containing 10 and 15 per cent brine along with KMS 0.2 percent. When compared to prevalent market price of fresh cauliflower, the preserved cauliflower are quite cheapand are in a affordable range to a common consumer.This low cost, low energy processing technology hasconsiderable scope for adoption because this intermediate technology is easy to follow, economical, savesvaluable nutrients, utilizes market surplus, promotes preservation industry and seems to be a profitableproposition for efficient utilization of cauliflower and provides remunerative prices to growers during glut.Name of the student : Alkesh (H-99-27-M)Year of completion of degreeName of Major Advisor::2002Dr K D SharmaTitle of thesis : Evaluation of some low chilling apple cultivarsfor dehydration and development of dehydratedfruit based products

AbstractApple is an important fruit crop of temperate areas of India. The fruits grown at lowerelevations are poor in quality and hence, not much palatable for table purpose. With the objectiveof exploring new techniques for its profitable utilization with improved quality and shelf-life,investigation entitled “Evaluation of some low chilling apple cultivars for dehydration anddevelopment of dehydration and development of dehydrated fruit based products” were carriedout.Fruits of apple cultivars viz., ‘Aziza, Michal, Chahla’, ‘EC-161286, EC-38727’, Parlins’sBeauty, Red Baron, Cox’s Orange Pippin and Tropical Beauty’ were peeled, cored, sliced andsubjected to steamed blanching for 3 min followed by SO 2 (2500 ppm) dip as pre-dryingtreatment for 60 min and then dried in mechanical dehydrator at 60+2 o C to a moisture contentranging form 11.31 to 14.18 per cent. The powder was prepared by further drying the rings to 3-4per cent moisture at 70+2 o C and then grinding. Dried apple rings and powder packed inpolyethylene pouches and laminated pouches was stored upto 6 months at ambient temperature(17-38 o C). The results revealed that there was increase in moisture reducing sugars, nonenzymaticbrowing and sugar-acid ratio and decrease in total sugars, titratable acidity, ascorbicacid, sulphur dioxide and rehydration ratio in rings as well as in apple powder. Dehydrated ringsand 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 valuewas 6.52 per cent. No apparent spoilage took place throughout the study period of 6 months inrings and powder packed in polyethylene and laminated pouches. Pickle prepared from driedrings after reconstitution with water and mixing powdered species, salt, sugar etc. and the RTSchutney acceptance. It was concluded that variety ‘Cox’s Orange Pippin’ and ‘Red Baron’ werefound best for drying as well as for the preparation of dehydrated fruit based products among thedifferent varieties grown at lower elevations.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Sandeep Kumar Chauhan (H-99-30-M): 2002: Dr K S Thakur: Effect of various postharvest coating on thestorage quality of Starking Delicious applesAbstractThe investigation entitled "Effect of various postharvest coatings on the storage quality ofStarking Delicious apples" was carried out in the Department of Postharvest Technology, Dr YSParmar University of Horticulture and Forestry, Nauni-Solan (H.P.) during 2000-2001. Theobjectives of the investigation were to find out the most effective coating treatment for storage ofStarking Delicious apples under refrigerated (2+1°C) and zero energy cool chamber storage

conditions, to observe the qualitative changes in Starking Delicious apples during storage and toevaluate the cost of coating material. After harvest at proper maturity the fruits were treated withvarious coating materials viz., Semperfresh, Sta Fresh-960, Waxol and Rice Starch with someadditives, 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, starchiodine rating and polygalacturonase activity) and physiological (respiration rate) characteristicsat one month intervals during the seven months storage duration by drawing random samplesfrom each treatment. On the basis of physico-chemical and sensory evaluation fruits stored underrefrigerated condition were found to be better as compared to those stored under zero energycool chamber after 210 days of storage. Among the treatments T 4 (Sta Fresh-960, 100%) provedto be most effective in retaining overall quality as it caused minimum changes in most of thephysical and biochemical quality characteristics under both the storage conditions, although fruitspoilage was minimum under Semperfresh (T 3 ) treatment. These fruits were also rated as mostacceptable during entire storage periods. Other treatments viz. T 3 (Semperfresh, 1.5%); Ts (StaFresh-960, 50%) and T 9 (Rice starch with additives) were also quite effective in prolonging theshelf life of fruits by reducing physical and biochemical changes. Among the various coatingmaterials 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 Semperfreshfollowed by 3 per cent rice starch.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Chaynika Garg (H-2K-12-M): 2002: Dr K S Thakur: Effect of various pre and postharvest treatmentson the storage quality of peach cv. July ElbertaAbstractThe investigation entitled “Effect of various pre and postharvest treatments on the storagequality of peach cv. July Elberta” was carried out during the year 2000-2001 in the Departmentof 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 postharvesttreatments on the storage quality of peach cv. July Elberta fruit was evaluated under cold storageconditions (3+1 o C). Among the preharvest treatment in retaining chloride (1.0%) 10-12 daysbefore the expected date of harvest proved to be the most effective treatment in retaining fruitquality during the 28 days storage period. Such fruits exhibited minimum loss in weight,maximum retention of firmness, highest pectin content, lowest respiration rate and minimumspoilage on each sampling date. However, fruits, treated with superzyme (0.15%) were found tomaintain highest total soluble solids, reducing sugar and total sugar contents. The CaCl 2 (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 retainingfruit quality. The treatments T 4 (precooling + waxing with 100% Sta Fresh-960) followed by T 3(precooling + waxing with 1.5% Semperfresh) proved to be most effective treatments inretaining fruit quality during storage as they caused minimum physiological loss in weight asspoilage and also exhibited lower losses in physical and biochemical quality characteristics suchas firmness, TSS, sugars, ascorbic acid etc. These fruits were rated to be the most accepatableduring the entire storage period of 28 days. Other treatments, viz., T 5 (Precooling + waxing with50% Sta Fresh-960) and T 2 (precooling + waxing with 1.0% Semperfresh) were also effective inprolonging the shelf life of peach fruits by reducing weight loss, spoilage and other biochemicalas compared to the control fruits.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Ranjan Sharma (H-2K-14-M): 2002: Dr K D Sharma: Development and evaluation of dehydrated stonefruit based productsAbstractPeach plum and apricot are the important stone fruits of the world. Due to their shortshelf life. even under refrigerated conditions, the fruits are required to be utilized immediatelyafter harvest to prevent spoilage and to ensure good returns to the growers. With the objective ofexploring 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 werehalved 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 moisturecontent of 10-12 per cent at 60+2°C. Plum fruits were halved and de-stoned when they attainedmoisture content of 40-50 per cent. The powder was prepared by further drying the fruit halvesto about 3-4 per cent moisture fit 70+2°C and then grinding. From the dried fruit halves, picklewas 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 developedfrom different fruit powders. All the developed products were of good quality and showed goodconsumer acceptance. However, among dehydrated fruit chutney mix, apricot chutney was ratedto be the best whereas among dehydrated fruit pickle, plum pickle was adjudged hest and amongdehydrated fruits RTS drink mix, apricot drink scored the maximum points for overallacceptability. Dried products packed in laminated pouches and stored up to 6 months at ambienttemperature (13-28°C) revealed that there was increase in moisture (except for dehydratedpickle), reducing sugars. non-enzymatic browning and sugar-acid ratio and decrease in total

sugars, titratable acidity. ascorbic acid, sulphur dioxide and rehydration ratio. No apparentspoilage 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 ofproduction of different products revealed that the developed products were with in the affordablerange of a common man. It was concluded that the dehydrated apricot and plum fruits arecomparatively more suitable for the preparation of different products and developed technologycan commercially be explored at industry level for efficient and profitable utilization of stonefruits thereby ensuring better returns to the growers.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Tuhin Kumar Singh (H-2K-15-M): 2002: Dr V S Barwal: Processing the bittergourd for the production ofdietetic beveragesAbstractThe present investigatin entitled “Processing of bittergourd for the production of dieteticbeverages”, was carried out during the year 2000-2002 in the Development of PostharvestTechnology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.). Fruitof the bittergourd is though bitter is consumed as vegetable and is consumed as vegetable and isconsidered anti-diabetic. The fruit products, which are available in the Indian fruits havingmedicinal properties with non-nutritive sweeteners (reduced calorie), as a part of our society hasbecome 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 SO 2 @ 1000 ppm for 180 days in glassbottles. Acceptable and palatable RTS and squash were developed with 10% juice at 12.50 0 B and25% juice at 40.0 o B with S 2 spice recipe on the basis of sensory scores. Dietetic RTS and spicedsquashes were prepared by replacing sugar sweetness with non-nutritive sweeteners viz., sorbitoland saccharin at 25, 50, 75 and 100% level, respectively. The development effort hassuccessfully reduced calorie value of the developed products were recorded at different intervalsduring storage period of 180 days under ambient conditions. During storage, there was increasein total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and ascorbicacid. Despite the changes observed in various attributes, the overview of quality parameters ofRTS and spiced squash were found microbiologically stable. Cost of production of dieteticbittergourd RTS and spiced squash having 100% sweetness level of sorbitol and saccharin andsaccharin were Rs. 8.12 and Rs. 4.47 per 200 ml bottles and Rs. 55.58 and Rs. 16.29 per 70 mlbottles, respectively.

Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Prashant Kamboj (H-2K-13-M): 2002: Dr P C Sharma: Extraction and evaluation of stone fruit kernel oilsAbstractThe stone fruits including peach, plum and apricot when used for processing purpose yieldpits/stones which are usually thrown away as a waste, but possess a great potential for extractionof edible and non-edible oils. The maximum recovery of oils by solvent extraction ranged from39.73 per cent in prunes to 51.08 per cent in peaches var. July Elberta. The oil extracted fromvarious stone fruits contained 90 per cent of monounsaturated as well as polyunsaturated fattyacids. The mechanical decorticator developed by Division of Agriculture Engineering, IARI,New Delhi was found to be suitable for crushing of stones whereas 20 per cent salt solutionhaving specific gravity of 1.158 was found optimum for separation of kernels fromcrushed/decorticated mass. The use of oil press for extraction of oil from separated kernels afterdrying resulted in an oil yield of 33.07 to 36.61 per cent in various stone fruit kernels, whereasHCN which is the main toxic component ranged between 6.4 7 to 41.16 mgll 00 g oil, indifferent oils. The kernels were completely detoxified by all the methods, however, 20 per centsalt solution was optimized as it can be clubbed with separation process. The oils were found tobe shelf stable after a storage period of six months. The cost of production of all the oils werefound to be far less as compared to the local market. Thus, preparation of such oils may open aprofitable avenue for their use in pharmaceutical, cosmetic and food industry. Moreover,establishment of oil extraction unit along with fruit processing unit will also supplement theprocessor's income and also check the environmental pollution.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Mukesh Parmar (H-2001-52-M): 2004: Dr V K Joshi: Utilization of apple pomace for production andevaluation of pectinasesAbstractEvaluation 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 andas a mean to reduce pollution. During the study, 10 strains of Aspergillus niger were isolatedfrom different sources. The activity of all the strains was compared with references strain NCDCO55. Among these isolates, strain no. UHF 111 (soil) and UHF 121 (apple pomace) gave thehigher 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 25 o C and time of 96 hours were found optimum. Out of differentnitrogen sources and additives evaluated, ammonium sulphate @ 0.2 per cent and sodiumchloride @ 0.5 per cent gave the highest PME production. For submerged fermentation (SmF),1:6 dilution, 4.0 pH, incubation temperature of 25 o C and 96 hours as time of incubation wereoptimized. Diammonium hydrogen phosphate @ 0.2 per cent and manganese sulphate @ 2 percent gave the higher PME production. A positive correlation except pH was found between PMEactivity, titratable acidity and total carbohydrate consumption in various strains of Aspergillusniger. The SSF gave 2.3 times higher PME production than SmF and SSF in tray was foundbetter than flask. The PME activity increased from 8.25 to 21.50 U/g (160.6% increase) using20-80 per cent ammonium sulphate fractionation. At 4 o C, crude enzyme and partially purifiedenzyme were stable upto 32 days and 60 days, respectively. The enzyme remained stable upto50 o C after that the activity declined and almost complete inactivation of PME took place at90 o C. Evaluation of partially purified pectinases in plum, peach, pear and apricot revealed thatthe juice recovery increased from 52 per cent (plum), 38 per cent (peach), 60 per cent (pear) and50 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 acidityand total sugar of the treated juices, whereas pH, brix-acid ratio and relative viscosity of theenzymatically treated juices decreased, while, ascorbic acid content remained unaffected. Theoverall sensory evaluation showed an increase in colour and clarity of the treated juices, but theirflavour remained unaffected. The optimum concentration of enzyme for juice extraction was 2.5per 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 thanSmF. Thus it is concluded that apple pomace can be used to produce low bulk, high valueproduct i.e. pectinase and the simple SSF with optimized parameters and their performance leaveno doubt for its commercialization.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Vivek Garg (H-2001-54-M): 2004: Dr V S Barwal: Development and evaluation of aonla based fruitdrink and mouth freshnerAbstractThe present investigation entitled "Development and evaluation of aonla based fruit drinkand mouth freshner" was carried out during the year 2002-2003 in the Department of PostharvestTechnology, Dr. YS. Parmar University of Horticulture and Forestry, Nauni-Solan (HP). Aonlafruits 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. Withchanging life style and improved living conditions, a part of our society has become more healthconscious and prefers antioxidants from natural sources in their daily diet. Therefore, fruit drinksare in high demand. In the present investigation, fruit drink was developed from stock juicesprepared from Desi and Banarsi cultivars of aonla juice, ginger extract, and apple and pearconcentrates. The development efforts had successfully screened out 20 per cent juice at 15°Baonla based fruit drink of both Desi and Banarsi cultivars. Under this study, aonla: apple: ginger80:15:5 combination in Desi cultivar and 70:25:5 combination in Banarsi cultivar were adjudgedbest with regard to acceptability and storability. A nutritive and acceptable mouth freshner recipe(R 3 ) from dehydrated aonla pulp of both Desi and Banarsi cultivars was found best on the basisof sensory overall acceptability scores. The physico-chemical and organoleptic characteristicswere 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 intitratable acidity, ascorbic acid and tannins in aonla based fruit drink. Similarly, there was anincrease in moisture while ascorbic acid content decreased in aonla mouth freshner. The ERHwas 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 microbialattributes, the over view of quality parameters of aonla juice, pilip, fruit drink and mouthfreshner remained acceptable. Cost of production of aonla fruit drink was Rs 3.43 and Rs 3.78per 200 1111 bottle whereas for abnla mouth freslmer, it was Rs 3.19 and Rs 3.91 per 20 gpolyethylene package, respectively.Name of the student: L. Sophia Devi (H-2002-37-M)Year of completion of degree : 2004Name of Major Advisor : Dr P C SharmaTitle of thesis: Studies on extraction and evaluation of oil fromwalnutsAbstractSuitability of utilizing hard and medium shelled walnuts grown in Himachal Pradesh wasevaluated for extraction of oil at semi –commercial scale. Mean nut weight in both types ofwalnuts ranged between 9.64 to 13.27 g (medium shelled walnuts) and 9.47 to 23.50g (hardshelled walnuts) with respective hardness value of 0.39 to 0.65 KN (medium shelled) and 0.80 to3.16 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 nutswas almost the same (62.0 to70.7%). Thus hard shelled walnuts not otherwise fit for tablepurposes 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 13to 17Kg of hard shelled walnuts/hour against manual crushing of only 2 to 6Kg/hour. Amongdifferent 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 thecrushed mass with a separation efficiency of 78.03 to 88.68%. Thus use of oil expeller forextraction of kernel oil was optimized for its use as semi-commercial scale with an oil yield of58.3-62.50% in hard and medium shelled walnuts. Further, walnut oil extracted through either oilexpeller or Soxtec Oil Extractor did not exhibit any significant difference in its qualitycharacteristics. The walnut press cake left after extraction of oil contained good proportion ofcrude protein (29.5-30.7%), ash (4.5-4.7%) and residual fat (8.9-10.4%) and thus can be utilizedin preparation of different types of value added products. Walnut oil packed in amber colouredglass bottles alongwith 0.02% TBHQ (tert-Butylhydroquinone) as antioxidant remained shelfstable upto six month of storage at both ambient (16-25.1 o C) and low temperature (3-7 o C)without any significant change in its physico-chemical characteristics. Further, on the basis oflipid profiling, the walnut oil contained appreciably higher proportion of unsaturated fatty acidsconsisting of oleic (31.0%), linoleic (45.60%) and linolenic acid (15.94%) besides otherconstituents thus this oil posses good nutritional and pharmaceutical significance. Broadly, thequality of oil from both medium and hard shelled walnuts remained well within the minimumspecification prescribed under English Walnut Oil Standards. However, keeping in view the easyavailability and cost of production of oil, the use of hard shelled walnuts has been found to bemost economical for extraction of oil. Therefore, establishment of walnut oil extraction unitseems to be a profitable proposition for efficient utilisation of hard shelled walnuts grownextensively as wild plantations in many areas of Himachal Pradesh, Uttaranchal, J&K and somenortheastern states.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Sanjay Kumar Shrera (H-2001-53-M): 2005: Dr V S Barwal: Utilization of Hill lemon (Citrus pseudolimonTan.) and Tulsi (Ocimun sanctum L.) for thedevelopment of RTS and appetizerAbstractThe present investigation entitled “Utilization of Hill lemon (Citrus pseudolimon Tan.) andTulsi (Ocimun sanctum L.) for the development of RTS and appetizer” was carried out in theDepartment 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 juiceextractor yielded highest juice content (44.28%) as compared to other methods of juiceextraction. Tulsi extract recovered by cold method had higher yield (50%) and better sensoryattributes than that of hot method extraction. Hill lemon juice preserved for 6 months withpotassium metabisulphite was found better than the juice preserved with sodium benzoate andpastuerization. RTS beverages were prepared from 5% Hill lemon juice, 10% Tulsi extract at

14 o B TSS were found better than RTS beverages prepared from other combinations. Appetizerprepared from 30% Hill Lemon juice, 10% Tulsi extract at 45 o B TSS with S 2 spices had betterphysico-chemical and sensory characteristics than appetizers prepared from other combinations.Fruits beverages prepared from Hill lemon juice and Tulsi extract showed good storage stabilityfor a period of six months on the basis of nutritional, microbiological and sensory attributes.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Manish Kumar Kranti (H-2002-38-M): 2005: Dr K S Thakur: Effect of various pre and post-harvest treatmentson storage behaviour of litchi (Litchi chinensisSonn.)AbstractThe present studies entitled “Effect of various pre- and post-harvest treatments on storagebehaviour of Litchi (Litchi chinensis Sonn.)” were conducted during 2004-2005. The wholeprogramme of work was divided into two separate experiments. In the first experiment preharvesttreatments of calcium nitrate (0.5, 1.0 and 1.5%), Naphthalene acetic acid (10, 25 and 50ppm) and mancozeb (1000, 2000 and 3000 ppm) were applied to bearing litchi trees withadequate fruit, approximately two weeks before the expected date of harvest in the ExperimentalOrchard of the Horticulture Regional Research Station of the University at Dhaulakuan, District-Sirmour, Himachal Pradesh. In the second experiment fresh fruits, harvested from uniformlymaintained 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 postharvesttreatments consisting of semperfresh coating, sulphur dioxide (SO 2 ) fumigation followedby citric acid dip and carbendazim dips. Fruits from both the experiment were stored at 5+1 o Cand physico-chemical analysis of fruits was done at weekly intervals during the 28 days storageperiod.Among pre-harvest treatments the application of 25 ppm NAA proved to be the mosteffective treatment in improving the quality of fruits at harvest as the fruits under this treatmenthad better size, weight, volume, pulp/stone ratio, TSS, reducing sugar and total sugar contentsand therefore these fruits were rated to have better overall acceptability. However after 28 daysof storage calcium nitrate treatment generally resulted in retention of better qualitycharacteristics. Among these 1.5 per cent Ca(NO 3 ) 2 was the most effective as it caused increasesin TSS, sugars, titratable acidity and ascorbic acid contents and decreases in physiologicalweight loss (PLW) and polyphenol oxidase PPO activity, and therefore resulted in maximumoverall acceptability of stored fruits. However mancozeb treatments were most effective inminimizing spoilage during storage. Among post-harvest treatments 1.5 per cent SO 2 fumigation+ 10 per cent citric acid dip in combination with precooling helped in retention of higher sugarcontents, titratable acidity, ascorbic acid, simultaneously resulting in decrease of PPO activity

after 28 days of storage. However, fruits treated with 1.5 per cent semperfresh also resulted inlowering PLW in addition to being almost equally effective in retaining these and some otherquality characteristics on the basis of which fruits from this treatment were rated to be mostacceptable. The most effective treatment in reducing spoilage during storage was 1000 ppmcarbendazim.Name of the studentYear of completion of DegreeName of Major AdvisorTitle of thesis: Shreshtha Gaur (H-2003-39-M): 2005: Dr Devina Vaidya: Standardization and evaluation of value-addedproducts from white button mushroom (Agaricusbisporus)AbstractThe present studies entitled, "Sandardization and evaluation of value-added productsfrom 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 Horticultureand Forestry, Nauni-Solan, 173 230, (H.P.) and Post Harvest Technology laboratory, NationalResearch Centre for Mushroom, containing about 90 per cent moisture and are a rich source ofprotein having most of the essential amino acid in good proportions. These are also rich inminerals 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 studywas conducted to develop the value added products from white button mushroom. Mushroomshave very delicate texture and aroma and as such they require special precautions duringdehydration process. So, to enhance the quality of dried/dehydrated products, among various pretreatmentsand drying methods, water blanching + 0.05 per cent KMS + 0.1 per cent citric acid +125 ppm EDTA + cabinet drier (60 + 2 o C, 8 hours)/dehumidified drier (50 + 2 o C, 7 hours) werefound suitable. The white button mushroom flour was used to standardize different value-addedproducts like mushroom noodles, instant mushroom soup powder and mushroom tikki mix. Thevalue added products were prepared successfully with standardized recipe and functionalproperties. Polythene pouches (40-78 gsm) and aluminium pouches (52.25 gsm) were foundsuitable for the storage of these value added products at ambient temperature (1.7-28.1 o C); onemonth for mushroom noodles and two months for instant mushroom soup powder and mushroomtikki 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 monthof storage. The value-added products were adjudged nutritionally protein enriched andeconomically at par with commercially available instant food products of same type i.e. noodles,soup powder etc.

Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Anil Gupta: 2006: Dr P C Sharma: Standardization of method for oil extraction fromapricot kernelsAbstractSuitability of utilizing sweet and bitter kernel led c^ncots grown in Himadial Pradesh wasevaluated for extraction of kernel oil at semi-pilot scale Mean fruit weight in both bitter kemelledand sweet kemelled apricots ranged between 8 0-15 1g and 16.0-18.3g respectively. Stonerecovery was 12.7-22.2% and 11.7-13.7% in bitter and sweet kemelled apricots with higheststone recovery of 22.2% in bitter kemelled fruits collected from Karsog in Mandi district ofHimachal Pradesh. Sweet kemelled apricot prts/stones were heavier in weight (2.15g) than thatof stones of bitter kemelled apricots (188g) The kernel recovery from the stones of sweetkemelled apncots was 31 4-32 5% as against 30.7-33.7% kernel yield noticed in stones of bitterkemelled apricots with a highest kernel recovery of 33 7% in stones collected from Mandi. Onfresh fruit basis the kernel recovery ranged between 3 9-7 5% in both types of fruits with therespective kernel oil recovery of 46.9-47.6% in sweet kemelled apricots and 45 6-46 3% in bitterkemelled apricots Thus, both types of stones otherwise thrown as waste can be utilized for theextraction of kernel oil. Further, the use of mechanical decorticator was found optimum forcrushing of apricot stones with a crushing capacity of 120-140kg/hr against manual crushing ofonly 3.2-4.6kg stones within given time interval. Among different methods of kernel separation,specific gravity separation consisting of dipping crushed mass in 25% salt solution (sp gr. 1.888)and collection of kernels that floated on the solution was found most appropriate with respect toease of handling, complete separation and economical cost of separation against the manualoperation. For extraction of oil at semi-pilot scale, the use of table oil expeller (Y2K) wasoptimized. The quality of apricot kernel oil with iodine value of 104.1g laMOOg oil,saponification value of 192 7mg KOH/g oil, acid value of 3 6mg KOH/g oil and peroxide valueof 6 2meq/kg oil was found well within the PFA standards for almond oil The sweet kemelledapricots did not exhibit the presence of the bittering component -HCN in its kernel, while inbitter kemelled apricots of Mandi, Shimla and Kinnaur areas it ranged between 148-173mg/100gThe oil obtained from these kernels through oil press and baby oil expeller contained 31 5-41.5mgHCN/100g and 22.5-23.8rngHCN/100g oil respectively while solvent extracted oil didnot contain any HCN. Residue/ press cake left after oil extraction through solvent extraction, oilpress and oil expeller contained 98 5-102.0. 25.5-31.5 and 16.0-19.5mg HCN/100g respectivelyFor removal of HCN from the kernels, the soaking of kernels in 10% sodium thtosulphatesolution for 30-50 minutes was found most appropriate The kernel oil packed in amber colouredglass bottles and polyethylene pouches after exogenous addition of 0 02% TBHQ (tert butylhydroquinone) as an antioxidant remained shelf stable up to six months at 20°C and 60% RH

without exhibiting any significant change in their physico-chemical characteristics. Broadly, thequality of oil extracted from both sweet and bitter kemelled apncots remained well within theminimum specification prescribed under PFA standards for almond oil. The cost of production ofoil from bitter kernels was worked to be Rs. 52.00 per 200g bottle as -gainst the price of Rs61.50 per 200g bottles for kernel oil from sweet kemelled apricots Thus, the stones of both sweetand bitter kemelled apricots grown in Himachal Pradesh can successfully be utilized forextraction of kernel oil of good nutritional and pharmaceutical importance Therefore,establishment of oil extraction unit seems to be a profitable venture for efficientutilization ofwild apricots.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Mayank Singhal: 2006: Dr S P S Guleria: Effect of treatments and packaging materials onstorage of ginger (Zingiber officinale)AbstractGinger is an important spice crop of the world, known for its therapeutic values. The crop isgrown from almost the sea level up to an altitude of 1500 m. The present studies were carried outto assess proper post harvest storage method for ginger rhizome with special emphasis onmodification of storage pits and low pressure storage because the ginger rot prevailing as astorage problem could be tackled by conducting studies on the physiological responses of thecommodity to the atmosphere and physical conditions of storage systems so employed under thepresent investigation The effect of different treatments on shelf life and physico-chemicalchanges in ginger experimentation revealed that the 0 25 % antracol (propineb 75 %) effectedsignificantly in reducing the incidence of rhizome rot to the extent of 95 per cent and exhibited aminimum weight loss when stored in polyethylene lined modified pits; whereas the studies onthe influence of packaging materials on the shelf life and physico-chemical changes in gingerreflected that conventionally craft paper bags faired better than HDPE and LDPE bags at ambienttemperature in terms of quality traits such as colour, minimal rotting, sprouting, low C02 content,better permeability etc. However, the behaviour of low pressure treatment no the shelf life andphysico-chemical changes in ginger showed a reduced weight loss, better appearance withcomplete control of rotting in comparison to all other treatments and storage pits Moreover,rhizome crude fibre content, oleoresin content and oil percentage did not change significantlyunder low pressure system The 20 litre low pressure system was also developed by modifyingthe head of an autoclave. At the same, the profile of the ginger oil showed the presence of tenfatty acids in the low pressure system.

Name of the student: Moh'd Munaff BhatYear of completion of degreeName of Major Advisor::2007Dr N S ThakurTitle of thesis : Standardization of drying technology ofwild pomegranate (Punica granatum L.) forproduct developmentAbstractThe present studies entitled, "Standardization of drying technology of wild pomegranate (Punicagranatum L.) for product development" were conducted during 2004-2006 in the department ofPostharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-173230, Solan (HP). Wild pomegranate (Punica granatum L.) is one of the unique wild fruitwhich has got great commercial importance because of its high acidic nature is used as anacidulant in curries, chutneys and many other culinary preparations It has also good antioxidantand medicinal properties because of the presence of ascorbic acid and various phenoliccompounds. Since browning is the major problem being encountered during drying and storageof its arils, so special measures are needed to get rid of this problem. Various pre-treatments likeblanching, sulphuring, sulphiting, blanching + sulphuring and blanching + sulphiting withvarying concentrations and time periods were tried in the present investigations The best pretreatment(steam blanching for 30 sec followed by sulphuring @ 0.3 per cent for 60 min)selected on the basis of maximum desirable sensory characteristics and some important chemicalcharacteristics was further used in the next experiment to compare different drying modes (sun,glass solar and mechanical cabinet drier). The arils from the best drying mode (mechanicalcabinet drier; 60 + 2°C) possessing maximum desirable sensory and physico-chemicalcharacteristics were packed and stored in three different packaging materials viz., thermofoamtrays, polyethylene pouches and aluminium laminated pouches for 6 months under two storageconditions (ambient and refrigerated). During storage slight changes in various qualitycharacteristics like moisture, pH, reducing sugars, total sugars, NEB, furfural and HMF in thedried arils packed in aluminium laminated pouches were observed but from sensory quality pointof view product was most acceptable than in other packages in refrigerated conditions. Out of 7recipes each of wild pomegranate-mint instant chutney mix and wild pomegranate-long gourdappetizer prepared from the freshly dried as well as best quality 6 months stored arils, the bestrecipes (R4) selected after preparation of products from freshly dried as well as 6 months storedarils were found comparable with negligible changes in sensory and chemical characteristicName of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Sabeera Muzzaffar: 2006: Dr Anju Dhiman: Utilization of pumpkin (Cucurbita moschata) for

preparation of value added productsAbstractThe present investigations entitled, "Utilization of pumpkin (Cucurbita moschata) for preparationof value added products" were conducted during 2004-2005 and 2005-2006 in the department ofPostharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan(H.P.). Though pumpkin is produced in bulk in India but so far, much work has not been donefor its processing and preservation. The study,therefore,was conducted to develop value addedproducts from pumpkin. The pumpkin with 86.20 per cent moisture content was found to be agood source of B-carotene (11.22 mg per 100 g) and ascorbic acid (14.49 mg per 100 g) Amongdifferent pre-treatments tried for retaining the colour and texture of cubes, the treatment T3(steam blanching of cubes for 4 min. +1.5 per cent citric acid dip for 20 min.) was found to bethe best. The method of preparation of candy and recipes for preparation of pickle as well aschutney were standardized. The ratio of 30:70 for the preparation of pumpkin-apple jam got thehighest ratings amongst different combinations, which showed that a good quality jam can beprepared from pumpkin in combination with apple. The chutney prepared from T, (pumpkinshreds 100 per cent) was found to be the best in comparison to other combinations (30:70, 40:60,50:50) which reflected that ripe pumpkin can be used for production of good quality chutney Theproducts can safely be stored for more than a period of six months under ambient andrefrigerated conditions, however, candy stored under ambient conditions showed visualmicrobial spoilage at six months of storage. Storage under refrigerated temperature indicatedbetter quality of products in terms of chemical, sensory and microbial attributes as compared toambient conditions. The dried pumpkin products viz., instant pumpkin halwa mix (IPHM) andinstant pumpkin soup mix (IPSM) of good nutritional quality can be prepared from pumpkin.The halwa prepared from IPHM of treatment T3 (steam blanching for 4 min. + 500 ppm KMS)was found to be the best while, the IPSM of T2 (steam blanching) was adjudged as the bestamong different treatments. Hence, pumpkin can be successfully utilized for the preparation of avariety of good quality and nutritionally enriched processed products of remunerative costName of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Surabhi Sharma: 2007: Dr Devina Vaidya: Protocol for the development of Kiwi-AppleconcentrateAbstractThe kiwifruit (Actindia deliciosa) is characterized by the significant amounts of biologicallyactivecompounds, including ascorbic acid and impressive antioxidant capacity due to thepresenceof phytonutrients including carotenoids, lutein, phenolics, flavanoids and chlorophyll.Due to high vitamins and mineral contents in kiwifruit, these can be preserved in the form ofprocessed products like juices and concentrates. So, the standardization was done for the

extraction of juice from kiwifruit by mashing the fruit and giving enzyme treatment (pectinase@0.025 g/kg, amylase @ 0.025 g/kg and mash enzyme @ 0.06 g/kg) at 50°C for 2 hours andDressing with hydraulic press which was found to increase the juice recovery by 78.54 percentand clarity in terms of absorbance at 420 nm (0.05). The sensory characteristics for taste of purekiwi juice (highly acidic) were found to be rejected by the panelists. So, the blending of kiwijuice of three cultivars i.e. Hayward, Allison and Bruno with apple juice in the ratio of 50:50 wasstandardized and Hayward juice blending was found highly acceptable by the consumers withhigher physico-chemical characteristics. To reduce the volume of juices and to make it transportfriendly, concentrates of 50°, 60° and 70°B from pure kiwi juice, apple juice and their blendswere tried. However, Hayward-apple blended concentrate of 50°B showed minimum qualitychanges in respect to ascorbic acid, colour and non-enzymatic browning at refrigeratedconditions during storage and was adjudged better for sensory characteristics than otherconcentrates as reconstituted juice was similar to original juice with high brix acid ratio whereas,60°B and 70°B concentrates can be prepared, but they were found not near to original juice afterreconstitution and changes during storage was also found significantly higher Kiwi-Appleblended concentrate of Hayward cultivar of 50°B concentration was adjudged better by theconsumers and economically at par with commercially available fruit juice concentrateName of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Vivek Garg: 2007: Dr Devina Vaidya: Effect of harvest Maturity and some biochemicaltreatments on storage quality of Aonla(Emblicaofficinalis)AbstractThe present investigations entitled "Effect of harvest maturity and some biochemical treatmentson storage quality of aonla (Emblica officinalis Gaertn.)" were conducted during 2005-06 in theDepartment of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture andForestry, Nauni, Solan- 173 230 (H.P.). The whole programme of work was divided into fourseparate experiments. The field experiment pertaining to preharvest treatments was laid out inthe experimental orchard of Central Soil and Water Conservation Research Farm (CSWCRF).Mansa Devi Complex. Sector-4, Panchkula. Haryana. Fruit for experiments pertaining tostandardization of maturity in relation to storage/preparation of dehydrated products andpostharvest treatments were also procured from the same orchard. In the first experiment, fruitsof aonla cultivars viz.. Banarsi, NA-7, Chakaiya and Desi were harvested at five fortnightlyintervals and fresh fruits of each cultivar from all sampling dates were stored under ambientconditions and observations pertaining to changes in physico-chemical characteristics of the fruitwere recorded at weekly intervals.Physical fruit characteristics such as size, weight, specific gravity. pulp:stonc ratio, juice yieldalong with biochemical characteristics i.e. TSS, reducing sugars, ascorbic acid and crude fibres

increased gradually upto the 4"' sampling date i.e. 15th Oct.. I" Dec. and 15lh Feb. in Banarsi.NA-7 and Desi cvs. and upto the 3,d sampling date (15lh Dec.) in Chakaiya. The rates ofincrease in these attributes tended to decrease with each subsequent picking date and almostleveled off towards the end of sampling. After 28 days of storage, fruit harvested on a particularharvest date which was specific to a cultivar retained better physico-chemical and sensoryattributes and exhibited minimum mean weight loss and spoilage. The second experiment relatedlo the effect o!" preharvest treatments on storage quality of aonla cv. Banarsi. Calcium nitrate @1.5 per cent proved to be an efficient treatment in reducing physiological loss in weight, spoilageloss and this treatment also enabled the fruit to retain maximum moisture content, juice yield,titratable acidity, ascorbic acid, total chlorophyll and overall acceptability, whereas, 0.50 per centborax treatment proved to be most effective in retaining maximum total soluble solids, reducingsugar and total sugar contents.Among postharvest treatments of chemicals, fungicides andpackaging treatments. 0.05 per cent Bavistin dip combined with high density polyethylenepackaging (HDPE) proved to be the most effective treatment in reducing weight loss andspoilage and this treatment also enabled the fruit to retain maximum moisture content, juiceyield, titratable acidity and ascorbic acid contents and thus maximizing their overall acceptabilityduring the entire 28 day storage period under ambient conditions. In the fourth experiment, fruitsof the cultivars Banarsi, NA-7, Chakaiya and Desi were harvested on dates mentioned inExperiment-I and fruits segments were dehydrated and ground into powder Various ingredientswere mixed with it to form spiced-salled aonla powder. The most suitable dates of harvest ofthese cultivars for the preparation of spiced powder coincided with the dates on which bestquality fruits were obtained during Experiment I on the basis of overall acceptability. Theproduct prepared from cv. Banarsi was rated to be best followed by NA-7. Chakaiya and Desi.respectively.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Umesh Sharma: 2008: Dr K S Thakur: Effect of Pre- and Postharvest Treatments onstorage quality of plum cv. SantaAbstractThe present studies entitled "Effect of Pre- and Postharvest Treatments on Storage Quality ofplum cv. Santa Rosa" were conducted during 2007-2008 in the Department of PostharvestTechnology, College of Horticulture, Dr Y S Parmar University of Horticulture and ForestryNauni, Solan (H P). The whole programme of work was divided into two experiments.Theexperiment pertaining to application of preharvest treatments was laid out in the experimentalfield of Department of Fruit Science, Dr Y S Parmar University of Horticulture and ForestryNauni, Solan (H P). Among the preharvest treatments, 6 ppm CPPU proved to be best because itresulted in largei fruit size with better quality attributes at the time of harvest, whereas 1.5 per

cent calcium chloride treatment proved to be effective in reducing physiological weight loss andspoilage. CaCl2 treatment also enabled the fruit to retain maximum fruit firmness, acidity andoverall acceptability during the 35 days storage period. These treatments were also effective inreducing the enzymatic activity thereby reducing the overall ripening process. Among Postharvest treatments, the fruits which were treated with 750 ppb 1-MCP retained maximumfirmness, titratable acidity and reduced enzymatic activity, whereas (Bavistin+ LDPE 150Gauge) was effective in reducing PLW, retaining sugar, and reducing the overall ripeningchanges and fruit spoilage thereby proving to be effective in increasing storage life and theoverall acceptability of fruitsName of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Priyamwada Kaushal: 2008: Dr P C Sharma: Studies on extraction and utilization of pectinfrom apple pomaceAbstractSuitability of utilizing apple pomace generated from apple juice processing industries inHimachal Pradesh for extraction of pectin at semi-commercial scale was evaluated. Variousapple cultivars were evaluated for their pectin content. Golden Delicious, Jonathan and GrannySmith cultivars of apple were found to contain larger amount of pectin in fruits, juice, peel aswell as pomace with average pectin content ranging between 2.22-2.86% on fresh weight basis,as compared to the fruits of Red Delicious, Royal Delicious and Red Gold. Pomace was found tohe the richest source of pectin among various fruit parts viz. juice, peel, pomace and whole fruitwith pectin content in the range of 2.40-3.93% (fwb). Various prctreatmcnt of apple pomace,extraction and precipitation methods were evaluated for extraction of pectin. Fresh untreatedpomace was found to yield the highest amount of pectin (9.01% on dry weight basis); hence it isthe most suitable raw material for pectin exti action followed by blanched fresh pomace,blanched dried pomace and unblanched dried pomace. However, keeping in view the necessityof drying for easier handling, blanched dried pomace was considered more suitable and henceoptimized. Optimum pectin yield of 8.57% (dwb) was obtained from extraction by using 0.05NHCI. The yield of pectin from water and oxalate extractions was lower, while addition of onemore unit operation in sequential combination extractions along with comparatively low increasein pectin yield was found to limit their use for pectin extraction. Precipitation by the use of 95%cthanol was found to yield higher amount of pectin (8.79%) as compared to the use of aluminiumchloride. Pectin extracted from unblanched fresh pomace was found to have better quality withthe highest equivalent weight (1229.0), rncihoxyl content (7.71 %), anhydrogalacluronic acid(72.36%) and jelly grade (112.00) followed by pectin extracted from blanched dried pomaceAmong extinction methods, pectin from acid extraction having equivalent weight of 1036.8,7.47% methoxyl content, 61.68% anhydrogalacluronic acid content, 68.76% degree ofesterificaiion and jelly grade of 116.88 was found to be significantly superior with respect toquality, while precipitation by using 95% cthanol resulted in pectin with comparable quality asthat of pectin obtained from aluminium chloride precipitation. The products prepared by using

apple pomace pectin were found to be similar to those prepared by using commercial pectin withrespect to physico-chemical as well as sensory characteristics. Thus, the successful use of pectinextracted from apple pomace from commercial fruit processing plants in India for themanufacture of value added products seems feasible. The cost of production of pectin from applepomace, after taking into account the input costs, labour and processing charges, was found to beRs 808.28/- per kg Therefore, the utilization of apple pomace, otherwise considered as a waste,for the production of pectin seems to be promising in order to supplement the processor's incomebesides checking environmental pollution.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Mutum Preema Devi: 2008: Dr V K Joshi: Refinement of extraction method and evaluationof anthocyanins from plumAbstractColour is the most important attribute of any article especially food colour. Colour is the firstcharacteristics perceived by the senses and helps in determining acceptability, judging qualityand increased aesthetic values of food. Increasing consumer awareness for natural products withno chemical additives and certified dyes has necessitated the need to exploit food colourants ofnatural origin. Present investigations were carried out to produce anthocyanin pigment as naturalfood colourants. Four types of anthocyanin extraction method were tried where differentconcentrations of ethanol and citric acid were used. The optimum method of extraction wasfound to be 50% ethanol with 0.2% citric acid. This extraction method gives highest anthocyanincontent (103.4 mg/100ml) and attractive appearance. The anthocyanin extracts wereconcentrated, where two concentration ratios (10:1 and 8:1) were tried, out of which optimumconcentration of the anthocyanin extracts were found to be 10:1, since anthocyanin content wasfound to be maximum in 10:1 concentration (325 mg/100ml) of the 50% ethanol with 0.2% citricacid extraction method as compared to the other methods tried. Taking this concentration, twodrying methods i.e. spray drying and freeze drying, with different carriers of differentconcentrations were tried. The optimum drying method was observed in spray drying with 300Bmaltodextrin as carrier, since freeze drying was found to be time consuming and costly whilespray drying being performed in pilot scale and a large quantity of powder can be produced inone go. Moreover, maltodextrin helps in encapsulating the sensitive colour, it was found to bethe best carrier. With 300B concentration of maltodextrin, the ‘a’ value which accounts for thedepth of redness was maximum (14.06). Storage stability in RTS beverage model solution andsquash based model solution showed more effect of temperature at 350C than in 00C. There wasless change in dark light condition than in day and UV light. The change in colour was rapid inthe first 1 month than in the later period of storage. The cost of the crude anthocyanin pigmentwas Rs19.4/g.So, by the use of plum pomace and with the above optimized conditions, crudeanthocyanin pigments can be produced. Use of these pigments in processed food is promisingwith large economic potential.

Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Amandeep Gill: 2008: Dr V K Joshi: Preparation and evaluation of low alcohol plumwineAbstractPlum (Prunus salicina L.), a highly perishable fruit grown in Himachal Pradesh. The fruit isbestowed with attractive colour, flavour and taste and can be utilized in preparation of alcoholicbeverages. The objectives of present investigation were to standardize the techniques for lowalcohol plum wine production, to standardize the preservation technique of low alcohol plumwine, to study the changes occurring in wine during maturation and to work out the economics ofproduct. Fruit of Santa rosa plum variety were employed. Wines were prepared by five methods,control, conventional method, amelioration with honey, extraction of alcohol by distillation,inoculation with Schizosaccharomyces pombe and Saccharomyces cerevisiae and inoculationonly with Schizosaccharomyces pombe to check the deacidifying effect in the treatment. On thebasis of physico-chemical characteristics Schizosaccharomyces pombe culture didn’t show goodresults except that all the treatments can successfully be used for wine preparation as these wineshad better physico-chemical characteristics. Blending of wine with different proportions of sandpear juice showed that blending at 20 per cent and 30 per cent of pear juice will not only reducethe alcohol content but also adjudged better than other blends on the basis of sensory evaluation.Standardizing the preservation treatments showed that low alcohol plum wine pasteurized at70oC for 10 minutes and 80oC for 2 minutes showed inhibition of spoilage on the basis ofmicrobial and chemical evaluation and it can be used for low alcohol wine preservation.Maturation studies of low alcohol plum wine revealed that maturation of minimum 6 monthsshould be given to the plum wine for improvement in quality and changes occurring duringmaturation, considered desirable for improvement. Cost of production was found lower than theother fruit wines prevailing in the market. It can be considered that plum wine with low alcoholcontent hold promise for preparation of quality wine by the treatment evaluated and the methodstandardized.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Dechen Tshering: 2009: Dr K S Thakur: Retention of Storage Quality of July ElbertaPeach by Pre- and Postharvest TreatmentsAbstract

The present investigations entitled “Retention of Storage Quality of July Elberta Peach by PreandPostharvest Treatments” were conducted during 2008-2009 in the Department of PostharvestTechnology, College of Horticulture, Dr Y S Parmar University of Horticulture and ForestryNauni, Solan (H P). The whole programme of work was divided into two experiments. Theexperiment pertaining to application of preharvest treatments was laid out in the experimentalfield of Department of Fruit Science, Dr Y S Parmar University of Horticulture and ForestryNauni, Solan (H P), while fruits for the application of postharvest treatments were procured fromRajgrah area of Sirmour district. All the preharvest treatments showed a beneficial effect onphysical, biochemical and sensory parameter of fruits in comparison to control fruits. Among thepreharvest treatments, 6 ppm CPPU proved to be best in producing larger and heavier fruits atharvest. Calcium chloride treatment @ 1.5 per cent proved to be the most effective in reducingphysiological loss in weight and minimizing deterioration in fruit quality during storage at 2 ± 1ºC. CaCl2 treatments also enabled the fruit to retain maximum fruit firmness, acidity and overallacceptability during the 28 day storage period. Econeem treatment @ 0.45 per cent efficientlyreduced spoilage of fruit due to rots during storage. These treatments were also effective inreducing the enzymatic activity thereby reducing the overall ripening process and prolongingstorage life. Among postharvest treatments, fruits that were treated with 750 ppb 1-MCP retainedmaximum firmness, titratable acidity and exhibited reduced enzymatic activity, whereas 0.3 percent Econeem plus packaging in 150 Gauge LDPE was effective in reducing PLW, retainingsugars and minimizing fruit spoilage thereby proving to be effective in increasing storage lifeand overall acceptability of fruitName of the student: Swati KarkiYear of completion of degree : 2009Name of Major Advisor : Dr K D SharmaTitle of thesis: Development and evaluation of functional foodproducts from carrot pomaceAbstractThe present investigations entitled “Development and evaluation of functional food productsfrom carrot pomace” were conducted during 2008-2009 in the department of Post-harvestTechnology, College of Horticulture, Dr Y S Parmar University of Horticulture and ForestryNauni, Solan. Carrots are considered a functional food with significant health-promotingproperties. Even its by-product i.e. carrot pomace could be utilized for the product development.The study therefore was conducted to develop value added products from carrot pomace. Afterjuice extraction, up to 40-42% carotenoids are left with carrot pomace along with appreciableamount of fibers. Steam blanching of carrot pomace for 3 min and adding 2000 ppm potassiummetabisulphite to it before dehydration gives excellent quality dried product which could furtherbe utilized for the preparation of various value added products like powder, instant spread mix,instant gazrella mix, instant spiced beverage mix, pomace powder-yoghurt and pickle. Thedeveloped products are shelf-stable at ambient temperature during a storage period of 6 monthwhile under refrigerated conditions they could possibly have more than 6 month storage life.Laminated aluminum pouches as packaging material for these products indicated better quality interms of chemical, sensory and microbial attributes as compared to polyethylene pouches both at

ambient and refrigerated storage conditions. Hence, carrot pomace can profitably be utilized forthe preparation of a variety of good quality and functionally enriched products.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Ghan Shyam: 2009: Dr V K Joshi: Preparation and Evaluation of Wild Apricot FruitMead and VermouthAbstractWild apricot (Prunus armenica L.) is an important fruit of family Rosaceae. The fruit is a drupei.e. endocarp is stony and found growing wild at higher altitude. The fruit has high acidity andfibre content, so either the fruit is dried or converted into hard liquors by the tribal people, whichcompletely lacks in nutrients but also have methanol content. Present investigations were carriedout to prepare wine, mead and vermouth from it. Three initial TSS (22, 24 and 26°B) were usedto prepare wild apricot sugar and honey must, out of which rate of fermentation of 26ºB honeymust was the highest, whereas the fermentation efficiency of 24ºB wild apricot sugar must wasthe highest. Further the maturation was carried out for six months with three different woodchips i.e. Quercus, Bombax and Acacia. On the basis of physico-chemical and sensory qualitycharacteristics, wild apricot sugar based wine of 22ºB, Quercus treated was the best. Out of thethree TSS, to prepare the wild apricot mead 26ºB was the optimum. Wild apricot vermouth wasprepared having different sugar levels (8, 10 and 12°B), different alcohol levels (15, 17 and 19%)and spices levels (2.5 and 5%). Further the maturation was carried out for six months. Physicochemicalcharacteristics were evaluated at 0, 3 and 6 months of maturation for TSS, acidity,reducing sugar, total sugars, ethanol content, higher alcohols, total esters, total phenols and totalcarotenoids contents. On the basis of sensory quality characteristics, a product having 8% sugar,17% alcohol level and 2.5% spices level was adjudged as the best by the judges. The process andproduct were evaluated economically on the basis of current market price of ingredients,containers and processing cost and excise duties. Wild apricot vermouth had higher cost ofproduction (58.50 Rs/200ml bottle) than wild apricot mead (33.75 Rs/200ml bottle) followed bywild apricot sugar wine (26 Rs/200ml bottle). Use of these products and process is promisingwith large economic potential.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Meenakshi Thakur: 2010: Dr V K Joshi: Use of Steviosides Sweetness for the Preprationof Aonla RTS BeveragesAbstract

Aonla (Emblica officinalis) is an indigenous fruit of family Euphorbiaceae. Owing to its hardynature, suitability to various waste lands, nutritive and therapeutic value, aonla has acquired animportant role. The fruits are rich in vitamin C. It is highly valued in indigenous system ofmedicines. Stevia is a non-nutritive sweetener which is 250-300 times sweeter than sugar. Thestevia is antidiabetic, antihypertensive, helps to reduce weight and tooth caries, havingantimicrobial activity and is a cardio tonic. The present investigation was carried out to prepareaonla RTS beverage sweetened with stevia extract. The stevia extract was prepared at differenttemperatures (50, 60, 70°C) and at different dilutions (1:50. 1:100 and 1:150). The stevia extractof 1:50 dilution at 50°C temperature was rated the best by the panellists for taste, aroma andoverall acceptability. The sweetness potential of stevia extract in 1:1 dilution matched with sugarsolution of 15 per cent to the maximum extent. Acceptable and palatable aonla RTS beveragewas developed having 15 per cent juice with 12.00°B TSS on the basis of sensory quality. Out ofvarious combinations tried. RTS beverage sweetened with stevia extract having 60 per cent sugar+ 40 per cent stevia extract was adjudged to be the best. Further, the product was stored atdifferent storage intervals of 0, 15, 45, 90 and 180 days. During storage, there was an increase intotal soluble solids, reducing sugars and decrease in titratable acidity, total sugars and ascorbicacid. The storage study indicated that the product could be successfully stored for 180 days ofstorage. The cost of production nof standard aonla RTS was Rs. 8.55/200 ml bottle while that ofstevia extract sweetened aonla RTS beverage was Rs. 8.23/200 ml bottles. It could be marketedas health promoting drink.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Pooja Lakhanpal: 2010: Dr Devina Vaidya: Development and Evaluation of honey enrichedfruit nectarsAbstractThe present study entitled “Development and Evaluation of honey enriched fruit nectars” wasconducted during 2008-2009 and 2009-2010 in the Department of Post Harvest Technology, DrY.S. Parmar University of Horticulture and Forestry, Nauni, Solan-173230 (HP). The fruitnectars are characterized by a higher percentage of fruit pulp so, these are thick in consistencyand are more nutritious than fruit juices. The quality of the fruit nectars in terms of sensory andnutritional attributes mainly depends upon the type of fruits used. The fruits like kiwifruit(Actinidia deliciosa) and guava (Psidium guajava) are rich source of antioxidants (vitamin C),while mango (Mangifera indica) contains carotenoids. Honey is sweeter than table sugar mainlydue to high level of fructose, which are easily digestible simple sugars and honey also serve as asource of natural antioxidants. So, the fruit nectars (kiwifruit, mango and guava) were preparedby using different floral honey (mixed flora honey, mustard honey and eucalyptus honey) inplace of sugar and were analysed for different quality characteristics at fresh stage and duringstorage of three and six months under two storage conditions (ambient and refrigerated storage).

The investigation has shown that among all the three fruits i.e. kiwifruit, mango and guava, themango and guava fruits can be successfully utilized for the preparation of honey enriched fruitnectars, while in case of kiwifruit nectars a rapid colour change was observed after processingand storage. The storage of fruit nectars at low temperature was found optimum with minimumchanges in their physico-chemical and sensory quality. The preparation of mustard honey basednectar and storage at low temperature in mango and mixed flora honey based nectar in guavawere found optimum with minimum changes in their physico-chemical and sensorycharacteristics, while incase of kiwifruit the nectars were liked by panelists at fresh stage butduring storage the colour and flavour scores decreased and were not liked by the panelists.However, the eucalyptus honey based nectars in case of all the three fruits (kiwifruit, mango andguava) were ranked lower by the panelists at fresh stage and during storage due to their peculiarflavour. These fruit nectars were economically cheaper than the commercially available fruitnectars. So these honey enriched fruit nectars could be marketed as health drinks.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Vinay Chandel: 2011: Dr K D Sharma: Studies on functionally enriched fruit rollsAbstractThe present study entitled “Studies on functionally enriched fruit rolls” was conducted inthe Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticultureand Forestry, Nauni, Solan, Himachal Pradesh during the year 2010-2011. The results of presentfindings revealed that apple, peach, pear and persimmon fruits grown under mid and high hills ofHimachal Pradesh can be used successfully for the preparation of different types of fruit rollsalong with the oat flour to increase its nutritive and functional value. Treatment ‘T3’ (250B) inapple, pear and peach and ‘T4’ (30oB) in persimmon were found best among all the treatmentsin single fruit rolls. Among the mixed fruit rolls, ‘T4’ (45:55) in apple-peach and applepersimmon,‘T3’ (55:45) in apple-pear and pear-persimmon, and ‘T2’ (70:30) in peach-pear andpeach-persimmon were found best among all the treatments. In fruit-oat rolls ‘T1’ (90:10) wasfound best among all the treatments on the basis of sensory evaluation. All the products werefound to be rich in phenols having high antioxidants potential with maximum content inpersimmon followed by apple. Slight increase was recorded in moisture content, reducing sugarsand non-enzymatic browning while TSS, titratable acidity, total sugars, phenols, ascorbic acid,proteins, fats and free radical scavenging activity were recorded to decrease with the storageperiod. Slight decrease in sensory characters was observed after 6 months of storage, which wascomparatively less in laminated pouches stored under refrigerated conditions as compared topolythene pouches stored under ambient storage. Microbial analysis showed that all the productswere safe for consumption as no apparent growth was detected during storage period. All thefruit rolls were economically cheaper than those available commercially. Thus, the developed

fruit rolls can be commercially prepared by the industry as functional fruit rolls for efficient andprofitable utilization of stone and pome fruits thus, ensuring better returns to the growers.Name of the studentYear of completion of degreeName of Major AdvisorTitle of thesis: Anshu Sharma: 2011: Dr K S Thakur: Effect of Some Postharvest Treatments onStorage Quality of Apple cv. Royal DeliciousAbstractThe present investigations entitled “Effect of Some Postharvest Treatments on StorageQuality of Apple cv. Royal Delicious” were conducted during 2010-2011 in the Department ofFood Science and Technology, College of Horticulture, Dr Y S Parmar University ofHorticulture and Forestry, Nauni, Solan (H P). The whole programme of work was divided intotwo experiments. Fruits for the application of postharvest treatments were procured fromDevidhar village in Rohru area of Shimla district. All the treatments showed a beneficial effecton physical, biochemical and sensory parameter of fruits in comparison to control fruits. Amongall treatments, 1250 ppb 1-MCP proved to be the best in retaining the storage quality of fruitsunder both ambient and refrigerated storage systems. After applying 1-Methylcyclopropene (1-MCP), Aloe vera leaf extracts alone and in combination with CaCl2 and Starlight waxingtreatments, fruits were stored under ambient and refrigerated conditions for 45 and 150 days,respectively. These treatments in general, slowed down the physiological changes and respirationrate of fruits, thereby proving to be effective in maintaining fruit quality both during ambient andrefrigerated storage. 1-MCP (1250 ppb) was the most effective treatment in this regard as thefruits retained maximum firmness, titratable acidity and exhibited lower decreases inphysiological loss in weight, starch disappearance besides showing lower changes in TSS andsugar contents. Starlight waxing (75%) and Aloe vera leaf extracts, especially in combinationwith 1 per cent CaCl2 were also quite effective in retaining quality of fruits in comparison tocontrol fruits. These fruits also had higher sensory evaluation rating and hence the best overallacceptability ratings. However, Aloe vera whole leaf extract in combination with 1.0 per centCaCl 2 efficiently reduced spoilage of fruit due to rots during storage.

M. Sc Abstracts - Dr. Y.S. Parmar University of Horticulture & Forestry

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