M. Sc Abstracts

Name of the student : Yugesh Sharma (H-88-8-M) Year of completion of Degree Name of Major Advisor

: 1990 Dr S P S Guleria

Title of thesis : Studies on maturity standards of and processing of carrot (Dacous carota)

Abstract

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

carried out in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan during the years 1998 and 1990 and different methods of preserve making were evaluated to standardize the optimum time of carrot harvest. Kanji concentrate was available to standardize its recipe: 1. The harvest period from 9th January to 4th January yielded the carrots with the best

physicochemical characteristics as compared with other dates of harvest. 2. The preserve made from the harvest of 9th and 14 January had overall consumer

acceptability with comparatively better physico chemical characteristics signify, thereby, these may be proposed as optimum maturity standard for harvesting carrots as compared to other dates of harvest.

3. The slow method of preserve preparation was acceptable to the panelists than the fast method. It is recommended to follow slow sugar impregnation methods for obtaining desirable texture colour and sugar acid blend.

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

carrots particularly when prepared in earthen containers. 5. The standardized recipe for the Kanji concentrate included 3 per cent common salt + 0.8

per cent rock salt + 1 per cent rye + 1 per cent cumin + 0.2 per cent large cardamom + 0.2 per cent fenugreek + 0.2 per cent red chilies.

Name of the student : Nardev Kumar Thakur (H-88-7-M) Year of completion of Degree Name of Major Advisor

: :

1991 Dr S K Chopra

Title of thesis : Effect of some plant growth bioregulators and fungicides on ripening and storability of apple (Malus domestica Borkh.) cv. Red Delicious

Abstract

The investigations on the "Effect of some plant growth bioregulators and. fungicides on ripening and storability of apple (Malus domestica Borkh.) cv. Red Delicious" were conducted in two experiments. Experiment 1 related to the effect of preharvest sprays of growth bioregulators viz., AgrosteminJ BiozymeJ Protozle, Paras and Euphorbia royleana latex given 6 and 3 weeks before harvestJ whereas Experiment II related to the effect of preharvest spray· of fungicides viz., BavistinJ Topsiri-M and Rovral given 3 weeks before harvest. The harvested fruits were stored in Walk-in-Cold.Chambers of the Department of Postharvest Technology maintained at a temperature of 0+1oC and relative humidity 10-95%. Preharvest application of Paras @ 2000 ppm yielded fruits with the largest size and specific gravity at harvest. The rhsiologicalloss in weight CPLW) I volume and specific gravity during 210 days storage at O+loC were however, recorded to be the lowest in fruits treated-with Euphorbia royleana latex 500 ppm or Paras 1000 ppm, and the highest in contra 1 fruits. Fruits with the highest flesh firmness at harvest and at the end of storage were obtained from Protozyme 500 ppm or B3vistiu 500 ppm treatments. Biozyme @ 500 ppm and Protozyme @ 1000 ppm were also quite effective in reducing the loss of fruit firmness during storage. The metabolic activity of the fruits as appraised by their respiratition and ethylene evo11tion rates was significantly slowed down and steadied with the application of Agrostemin 500 ppm or E. royleanalatex 500 ppm. The content of total soluble solids (TSS), total sugars, ands reducing as well as non reducing as well as non reducing sugars increased with the advancement in storage period registering a decline towards the close of sampling. The highest TSS contents at the end of 210 d3Ys stor3ge were recorded in fruits treated with E. royleana latex 250 ppm, Protozyme 500 ppm and Agrostemin 100 ppm in descending order. The decrease in titratable acid content in storage was significantly slowed down by E. royleana latex 500 ppm and Protozyme 500 ppm treatments. The values for electrical conductivity (EC), total phenolics, extractable juice and calcium content were recorded to be the highest in fruits treated with E. rovleana latex 500 ppm. Fruits treated with Agrostemin 500 ppm or 250 ppm and E. rovleana latex 500 ppm were adjudged ~o be of the best quality on the basis of sensory evaluatiun whiL~ the rot percentage during storage was recorded to be the' lowest in fruits treated with Bavistin 1500 ppm. Preharvest application of E. rovleana latex 500 ppm, Agrostemin 500 ppm and Bavistin 1500 ppm were found to be the most effective treatments for quality maintenance by preventing deterioration and cutting down postharvest losses 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 Degree Name of Major Advisor

: :

1991 Dr B B Lal Kaushal

Title of thesis : Comparative efficacy of various debittering techniques in kinnow juice

Abstract The present studies "Comparative efficacy of v3rious debittering techniques in kinnow

juice were carried out in the department of Post-harvest Technology, Dr. Y.S. Parmar, UHF, Solan during the years 1990 and 1991 to evaluate various methods of debitterjng in kinnow juice. The physico-chemical characteristics of the fruit were recorded. The highest limonin and margin

in content were found in seed and peel, respectively. The periods of developmewnt of limonin bitterness was recorded 4 ands 4 hours at room temperature (12.5 + 1oC) and controlled conditions (25+loC) respectively. Among the methods tried, column bebittering with XAD-16 gave the highest reduction in limonin ands maringin content and the column was regenerated after drawing 4 4 fractions. This treatment has appreciably higher retention of ascorbic acid. A little loss of titratable acidity and tintometer colour units was observed. The debittered juice was adjudged to be the best in extent of debitterness, taste, body and overall quality by a pannel of seven judges compared to control, The cost of production was increased in all treatments, however, the cost was the lowest in XAL-10 debittering among the methods.

Name of the student : Ashwani Kumar Sharma (H-89-6-M) Year of completion of Degree Name of Major Advisor

: :

1992 Dr K S Thakur

Title of thesis : Studies on storage and dehydration of white button mushrooms, Agaricus bisporus (Lange) Sing.

Abstract

The present investigations the "Studies on storage and dehydration of white button mushrooms Agaricus bisporus (Lange) Sing" were conducted in the Department of Postharvest Technology, Dr Y.S.Parmar University of Horticulture and Forestry, Solan (H.P.) during 1990- 91.The study was divided into two experiments. Experiment I related to 'the effects of preharvest chemical sprays on the shelf life of fresh button mushrooms and Experiment II to the effect of predrying preatments on the quality and storability of dehydrated button mushrooms. Experiment I, preharvestage aqeous sprays were applied to the developing button mushrooms 12-18 hrs before harvest, which were then stored at 2±1°C in Utra Low temperature cabinet freezer. The physiological loss in weight (PLW) and/or water loss were recorded to be the lowest in mushrooms treated pre harvest with honey (0.5%) control mushrooms, on the other hand recorded the highest loss in weight and moisture content. Preharvest application of benzyl adenine (BA 10 ppm) or honey(0.5%) proved most effective in slowing down the maturating and deterirrative processes (as indicated by veil pening cap expansion and stem elongation) during storage, in contrast to controls which recorded the highest values. The ash content in general increased with the advance in storage period and the CaCl3 treated mushrooms recorded the highest values, while the controls lowest.The crude and soluble protein contents declined with the advance in storage, but preharvest application of BA (10 and 15 ppm) or honey (0.5%) slowed down the decline and slowed down the decline and improved retention. Whereas, the application of CaCl2 at high concentration controls recorded the lowest values for crude proteins. 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 in reducing the enzymatic browning. The organoleptic score was recorded to be the highest in honey (0.5%) and BA (10 ppm) treated mushrooms throughout the storage period of 3 weeks and lowest in controls. In general, the preharvest application of honey (0.5%) or BA(10 ppm) proved quite effective in extending the shelf life of button mushrooms by about a week over the controls. Experiment II,-

Washing mushrooms in plain water resulted in weight gain, which was reversible during blanching with additional loss. Steeping or soaking of blanched and unbianched mushroom slices in KMS (0.5%) + Citric acid (0.2%) solution resulted in addition weight gain that was directly proportional time of soaking. The dehydration of mushroom slices to a constant weight at 6060oC about 9 hours in almost all the treatments. Steeping mushroom unblanched for 12 hours gave higher yield than blanching and steeping. A fluctuating trend for moisture content at ambient room conditions was noticed for dried product in all the treatments. Steeping unblanched mushrooms for 12 hours in KMS 0.5 per cent + citric acid 0.2 per cent resulted in' the lowest browning and the highest residual SO2 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 scores declined with the advance in storage period. Thus a predrying steeping treatment of unblanched mushrooms slices in KMS 0.5 per cent + citric acid 0.2 per cent for 12 hours proved quite effective in improving the quality and extending the shelf life of dehydrated mushrooms by more than six months over the control.

Name of the student : Vishal Singh Barwal (H-89-10-M) Year of completion of Degree Name of Major Advisor

: :

1992 Dr K S Thakur

Title of thesis : Biochemical changes in relation to Enzymatic browning in Agaricus-bisporus.

Abstract

The present investigation "Biochemical changes in relation to enzymatic browning in Agaicus bisporus" was carried out in the Department of Postharvest Technology, Dr Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan (H.P.). The study comprised of two experiments, one relating to the effect of pre-harvest applications, of different antibrowning avents on chemical composition of composition of A. bisporus and second on effect of preharvest dip of different chemicals on chemical constituents. Citric acid, ascorbic acid and Sodium bisulphite were used to study their, antibrowning effects. These chemicals were sprayed after 3, 4 and 6 days of pinhead stage and were analyzed for different physical ands biochemical parameters. Pre-harvest spray of different chemicals resulted in little Dr no effect on physical: characteristics, Observations recorded on colour of mushroom after treating with different chemicals indicated that most of chemicals improved the colour and ascorbic acid(2%) was the best and effective chemical to improve colour, whereas, citric acid treatments were ineffective. Browning was significantly reduced by pre-harvest sprays 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., With the reduction of enzyme activity, total phenol content was increased over control indicating lesser utilization of substrate. Total phenols were recorded to be highest (2.0 mg/fresh weight) with 2 per cent ascorbic acid treatment when spray was given after 4 days of pinhead stage while control samples resulted in lowest phenol content. Moisture percentage and total proteins were increased by different chemical sprays over control. Postharvest dip of mushroom in different chemicals for' 10, 20 and 30 minutes resulted in significant reduction of polyphenol-oxidase and

enzymatic browning. Among all chemicals, ascorbic acid (l%) proved to be the best and gave minimum polyphenoloxidase activity and enzymatic browning. Maximum inhibition in enzymatic browning was noticed in 20 minutes dip as compared with 10 and 30 minutes dip. Accordingly total phenols were increased and highest phenol content (2.35mg/g fresh weight) was noticed in mushrooms dipped in 1 per cent ascorbic acid for 20 minutes, however, post-harvest dip in different chemicals had no effect on moisture content and total protein content. Name of the student : Narotam Kumar (H-89-9-M) Year of completion of Degree Name of Major Advisor

: :

1992 Dr V K Joshi

Title of thesis : Apple pomace – utilization for edible products

Abstract The present investigations "Apple Pomace - Utilization for Edible Products", were

carried out in the Department of Postharvest Technology, Dr Y S Parmar University of Horticulture and Forestry, Nauni-Solan (H.P.) and Department of Food Science and Technology, Punjab Agriculture University, Ludhiana during 1990-91. Apple pomace was collected at three different stages viz., August, September and October, directly from the plant outlet (Fruit Processing Plant HPMC, Parwanoo (HP) and converted into apple pomace pulp, separately within 2-3 hours ~f its collection. For the preparation of pulp, out of 5 different ratios of pulp to water evaluated a ratio of 1:3 gave the best results. A part of fresh apple pomace was dried in a dehydrator and converted into powder by grinding and sieving. Apple pomace pulp was used in the preparation of different edible products viz., jam, sauce, papper and toffees while the apple pomace powder was utilized by partly substituting wheat-flour in the preparation of bread and cookies. The products were stored at room temperature and evaluated based on physico-chemical, microbiological, sensory and storage studies.Apple pomace jam was prepared using 3 different ratios of pulp and sugar viz., 1:1 (T1), 1:1.25(12) and 1:1:5(13). Based on organoleptic evaluation and storage studies under various, physicochemical parameters, treatment T2 was adjudged to be the best while stage II was the most suitable among the 3 stages tried. In case of apple pomace sauce, three levels of sugar viz., 90 g (T1) , 120 g(T2) and 150 g (T3) per kg of pulp alongwith similar quantities of other ingredients were studied and 1'2 gave toe best results. Stage II was identified to be best resulted for the preparation of sauce from apple pomace. Similarly, apple pomace papper (leatner) was, prepared using different concentrations of sugar in the pulp viz. 10% (T1) 11 % (T2) and 20% (T3) before drying. Treatment T1 was found to be the best while among stages, stage II was adjudged to be the best. In case of apple pomace toffees, treatment containing sugar and pulp in the ratio of 1:1:5 (T2) gave the best product among 3 treatments studied viz., T1 (1:1), T2 (1:1.2.5) and T3 (1:1.5). In this case also, stage II was the best suited for the preparation of toffees from pomace. Among the various treatments studied for bakery products (bread and cookie) viz., T1, T2, T3, T4, T5 and T6 containing 0, 10, 20, 30, 40 and 50% apple pomace powder, respectively none of the treatments gave acceptable bread while cooked could be prepared by substituting wheat-flour by apple pomace powder upto 30% without altering the organoleptic qualities, considerably.Based on the cost of production calculated for all the products (except bread) individually, the results indicating that all these

products could be prepared economically with adequate profit margins of 36.9 to 69.78%.

Name of the student : Rajesh Kinge (H-89-8-M) Year of completion of Degree Name of Major Advisor

: :

1993 Dr R P Dharr

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

Abstract

Peach, an important fruit of the world is highly valued for its dessert and canning

qualities. The yellow fleshed varieties of peaches are most common and preferred for both canning and table purpose. For canning purpose. For peaches need to be harvested at appropriate stage of maturity to ensure that the canned product last longer and give proper taste. The present studies were undertaken to standardize maturity indices of peach in relation to canning and table purpose. Physicochemical analyses were carried out, from 102 to 129 and 99 to 126 days after full bloom with three days interval in the cultivars July Elberta and Shimizu Hakut, respectively. In the studies it was observed that fruit size, weight volume, pulp to stone ratio, total soluble solids, total sugars, reducing sugars and non-reducing sugars increased, whereas titratable acidity ascorbic acid and firmness decreased. Sensory evaluation of fruits showed that harvesting of fruits after 117 and 111 days after full bloom were the best harvesting stages in the cultivars July Elberta and Shimizu Lakuto, respectively for table purpose. Fruits of both the cultivars were canned with sugar syrup of 40oBrix + 0.1 per cent citric acid, 35oBrix + 0.1 per cent citric acid. Cans (401 x 411 size) were stored at ambient temperature and cut-out analyses were carried out upto 200 days with 50 days interval. It was observed that, with an increase in storage period reducing and total sugars increased and ascorbic acid decreased. In the cultivar July Elberta and Shimizu Hakuto 120 and III days after full bloom were found reliable maturity stages for canning. Treatments with citric acid were found better than treatments without citric acid From the studies it was observed that days after full bloom combined with total soluble solids and firmness are reliable maturity indices for canning and table purpose. Name of the student : Rakesh Kumar (H-90-14-M) Year of completion of Degree Name of Major Advisor

: :

1993 Dr T R Sharma

Title of thesis : Quality estimation of pectin extracted from apple pomace

Abstract

The present investigation on "Quality estim8tion of pectin extracted from apple pomace" was conducted with a view to suggest appropriate technology for pectin extraction and quality evaluation of extracted pectin from the apple pomace collected from different processing units of Himachal Pradesh viz., Fruit Canning Unit, Shimla, Fruit Canning Unit Shamshi, NAFED, Jabli and Himachal Pradesh Horticultural Produce Marketing and Processing Corporation (HPMC), Parwanoo. Yield as well as quality of pectin extracted with 0.75 per cent ammonium oxalate-oxalic acid (1:1) was found comparatively higher than those extracted with hydrochloric acid, nitric acid and sodium hexametaphosphate. Yield of pectin extracted from apple pomace of Kullu region was higher as compared to other regions. Pectin extracted from the pomace of Shimla area was found to be qualitatively superior. The cost of production for pectin extraction was found to be minimum with 0.75 per cent ammonium oxalate – oxalic acid. The chemical treatment 0.75 per cent ammommonium oxalate – oxlaic acid was considered desirable for pectin extraction from apple pomace.

Name of the student : Purushottam Hendre (H-90-13-M) Year of completion of Degree Name of Major Advisor

: :

1993 Dr R P Dharr

Title of thesis : Storage behaviour of plums cv. Santa Rosa in relation to pre and postharvest treatments of CaCl2, growth regulators and fungicides

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

Pre and Postharvest treatments of CaCl2, Growth Regulators and Fungicides” was conducted with a view to prolong the shelf life of plum using refrigerated storage condsitions and by various growth regulators and fungicide treatments. In addition, studies on maturity indices were also conducted to ascertain the optimum time of harvest. Based on the respiration rate, ethylene evolution, firmness and TSS, the optimum time of maturity for Santa Rosa plum under mid hills of Himachal Pradesh was computed to be 98 ± 2 DAFB. Among the preharvest sprays of various substances CaCl2 and Paras 200 ppm proved to be efficacious in minimizing weight loss, respication rate and ethylene evolution and maintaining maximum firmness upto 28 days at 4±1°C. In the experiment on postharvest treatments, CaCl 2%, Euphorbia royleana latex 100 ppm and Biozyme 1000 ppm were judged best as compared to other treatments in maintaining firmness and lowering respiration rate and ethylene evolution of plum during storage at 4±1°C. The treatments CaC12 1% as preharvest spray and CaCl2 2% as Postharvest were considered best from 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 Joshi Title of thesis : Studies on the preparation and evaluation of

sparkling plum wine

Abstract Plum (Prunus salicina), a perishable stone fruit, is extensively grown in Himachal

Pradesh. The fruit is bestowed with an attractive colour, flavour and taste and can be utilized in preparation of alcoholic beverages including sparkling wines, famous world-over. The sparkling wines are surcharged with carbon-dioxide. The objectives of present investigations were to prepare base wine of suitable composition for secondary fermentation and acclimatization of yeast in base wine at low temperature and high ethanol concentration followed by parameter optimization for secondary fermentation of plum base wine and standardization of technique for preparation of sparkling plum wine by different methods and its evaluation. The type of preservative affected the physico-chemical characteristics and the rate of fermentation was found to be higher in KMS treated wine than that of sodium benzoate treated wine which was rated. better in sensory qualities than the former one. During yeast acclimatization, yeast strain UCD-595 was found to have higher survival rate than that of UCD-505 in different ethanol concentrations and at different temperatures. For sparkling wine production, 1.5 per cent sugar and 0.2 per cent DAHP gave the highest pressure and artificially carbonated plum wine at 30 Ibs/square inch pressure scored the highest in extent of carbonation & overall quality in both type of wines. Pressure was affected-by the methods used and bottle fermented wine contained the highest pressure arid among wine types KMS treated wine had higher pressure than the sodium benzoate, treated wine. In secondary fermented wines, the physico-chemical characteristics were affected as compared to base wines. These secondary fermented wines were lower in aldehyde contents and higher in esters total anthocyanins, crude proteins and minerals than the base wines. The bottle fermented wine scored the highest and was found to be best in all the sensory qualities except sweetness and body and the sparkling wine prepared from sodium benzoate base wine was adjusted to be the best.

Name of the student : Anil Kumar Verma (H-90-12-M) Year of completion of Degree Name of Major Advisor Title of thesis

: : :

1994 Dr B B Lal Kaushal Extraction and evaluation of essential oils of rose and marigold

Abstract

Rose and Marigold were two very important flower crops which occur either widely or under cultivation in Himachal Pradesh. Since time immemorial, bose has seed known to be used for loose flowers, cut flowers and essential oils while Marigold for the loose flowers and essential oils. The objectives of present investigation were to ascertain the efficacy of methods of oil extraction along with the desired sensory qualities and physico-chemical characteristics followed by parameter optimization viz., harvesting time and stage and to work out the

distillation cost on Pilot Plant. In general, oil yield was higher from hydro-distillation method as compared to steam distillation method while for commercial purpose steam distillation has been recommended as hydro-distillation method is more time consuming and uneconomic. Data on specific gravity, optimal rotation, refractive index, acid value, ester value, ester value after acetylation and carbonyl value of oil showed the desired values, in all the species viz., Rosa damascena, Tagetes minuta and Tagetes erecta and methods of extraction. Variations in the oil yield and quality depends upon the locality of production, species used, weather conditions, stage and time of harvesting and method of extraction. Tegetes minuta showed highest carbonyl value which reflects the quality of oil. Studies carried out revealed that Rosa damascena flowers yielded highest oil content when harvested at half opened flowers stage between 4.00-8.00 AM. While Tagetes minuta flowers yielded highest oil content when harvested at flower shedding stage followed by seed maturation ands full blooming stage. In the Tagetes minuta, both flowers and leaves contain essential oil, therefore, the crop should be harvested at full blooming stage for getting maximum herb and oil yield. Operational cost calculations have also been made on Pilot Plant of capacity 250 kg flowers/batch for Rosa damascena (Rs. 10421.2/1) and 1000 kg flowers/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 Degree Name of Major Advisor

: :

1995 Dr S N Tripathi

Title of thesis : Effect of pulsing packaging and storage treatments on vase life of chrysanthemum cut flowers

Abstract

The effect of pulsing packaging storage treatments and holding solution on vase life of cut flowers of chrysanthemum (cultivars Mountaineer and Kaudan) was studied under Solan conditions. Vase life was maximum in all cut flowers in a holding solution with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The flower diameter was maximum with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). The final pH of controls was maximum as compared to other holding solutions. Maximum loss in fresh weight was observed in controls whereas it was minimum with 8-hydroxyquinoline (250 ppm) and sucrose (1.5%). Maximum total sugar content was observed in cut flowers held in 8-hydroxyquinoline (200 ppm) and sucrose (2%). Freshness was improved with all the holding treatments with 250 ppm 8-hydroxyquinoline and sucrose (1.5%) giving the best effect. The original colour was maintained in all the treatments. Pulsing with 6-benzyladenine (0.025 mM), silverthiosulphate (0.4 mM) and 8-hydroxyquinoline (0.65 mM) with 5 per cent sucrose for 16 hours have the longest vase life in all cut flowers ands retained freshness for maximum time. There was no noticeable change in colour of cut flowers in any of the treatments. The vase life was also influenced by duration and conditions of storage. The maximum vase life was obtained in case of flowers stored under refrigeration (4+1oC) for 24 hours wrapped with cellophane. Maximum total sugar content was observed in cellophane wrapped cut flowers and stored in cold storage for 214 hours. Cold stored flowers (24 hours) appeared fresh as compared to other treatments. There was no change in

colour of cut flowers stored under different conditions. Name of the student : Parmod Kumar (H-93-7-M) Year of completion of Degree Name of Major Advisor

: :

1996 Dr V K Joshi

Title of thesis : Evaluation of Peach varieties for preparation of peach wine and brandy

Abstract

Peach fruit is bestowed. with an attractive colour, flavour and taste but highly perishable crop. The evaluation of peach varieties for preparation of peach wine and brandy was carried out in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Solan during 1994-1995. Eight varieties of peach fruit viz., Bichahaven J H Hale, Redhaven, Flavorcrest, Sunhaven, Stark carly Giant, Kateroo and Julky Elberta were used to prepare the wine./ Based on the physico-chem,ical characteristics of fruit, the cvs like July Elberta, Redhaven, Flavorcrest, J H Hale ands Stark early Giant pessessed more desirable characteristics for wine preparation than others. Thew must of cvs. Kateroo, Sunhaven and Flavorcrest gave the highest rate of fermentation and ethanol content. From the physico-chemical and sensory quality point of view, the wines of Red haven, Sunhaven, Flavorcrest, J H Hale and July Elberta were rated better than others. Three wood viz., Quercus, Bombex and Albizia were tried for their effect on physico-chemical ands sensory qualities of wine. The treated wines had higher tannin, total esters, volatile and titrata le acidity than the control (withjout wood chips). Peach wines aged with Quercus wood were found superior in all the physico-chemical and sensory qualities than other woods during maturation. Peach brandies were prepared with different sources of sugar viz., sugar, mallasses ands jaggery as a base for fermentation from July Elberta a commercial cultivar. Quercus treated sugar based peach brandy was rated superior to other due to its higher ethanol, total esters, tannins, aldehydes higher alcohol contents and better sensory attributes. During maturation increase of total esters, aldehyde, furfural, fursel oil and ethanol were found to be increased. Cost of production of peach wine and brandy was found to be similar to others fruit wines and brandies, holding promise for commercialization. Name of the student : Manoj Kumar Chauhan (H-92-8-M) Year of completion of Degree Name of Major Advisor

: :

1996 Dr S N Tripathi

Title of thesis : Studies on storage of ginger (Zingiber officinale Rosc.)

Abstract

The present investigation on “Studies on storage of ginger (Zingiber officinale Rosc.) was carried out in the Departments of Postharvest Techno]ogy and Vegetable Crops, Dr Y.S. Parmar University, Solan, during 1995. Storage studies of Ginger were conducted with three chemical treatments and five storage systems. The physico-chemical analysis was carried out keeping in

view the following characters, viz. size, weight 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 Degree Name of Major Advisor

: :

1997 Dr B B Lal Kaushal

Title of thesis : Standardization of technology for carbonated pome fruit juice beverages

Abstract

The investigation entitled “Standardization of technology for carbonated pome fruit juice beverages was postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan (H.P.). For the preparation of carbonated pome fruit juice beverages, pure fruit juices (apple, pear, apple pear (1:1) juice) as well as their evaluated. To maintain the quqality of carbonated pome fruit juice beverages, different levels (60 psi, 80 psi, 100 psi and 120 psi) of carbonation pressure as well as different concentrations of blends of juices and synthetic concentrates (0% juice –25% sunthetic concentrate) we4re also examined. The carbonated beverages were prepared by pre-mix method. Under this study, carbonated pure apple juice at 100 with syntyhetic concentrates, 10 per cent juice (apple/pear/apple-pear (1:1) juice) + 15 per cent synthetic concentrate (Cola/lemon) ands 15 per cent juice (apple/apple-pear (1:1) juice) with 10 per cent synthetic cola concentrate at 100 psi ands 120 psi pressure of carbonation were adjusted the best as these had highest physico-chemical and sensory quality characteristics as well as better storage life for a period of six months. Economically, carbonated apple pear (1:1) juice based beverages of reasonable quality attributes were found viable. Name of the student : Mala Sharma (H-94-7-M) Year of completion of Degree Name of Major Advisor

: :

1997 Dr B B Lal Kaushal

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

Abstract

The investigation entitled “Studies on the preparation and evaluation of plum-soya products” was carried out in the year 1995-96 in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan. For the preparation of plum-

soya products viz., ber, toffee and nectar, different combination of plum and soya products (soya slyurry/soya protein isolate/soya milk) were tried. The products were prepared as per the standard recipes and were stored for six months to ascertain changes in physico-chemical and sensory characteristics. In general there was an increase in TSS, acidity, sugars and moisture but decrease in pH, protein, fat and ascorbic acid contents and all sensory attributes during six months storage. Under this study plum pulp and soya slurry bars/toffees of 85:15 ratio and plum juice ands soya milk nectar of 80:20 ratio were adjudged the best with regard to acceptability and storability. Such protein fortified fruit products were found to be rich in protein and fat as compared to the unforified fruit products. The products were found to be nutritionally and economically 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 Degree Name of Major Advisor

: :

1997 Dr SN Tripathi

Title of thesis : Effect of modified atmosphere packaging and postharvest chemical treatments on the shelf life of kiwifruit

Abstract

The investigation entitled "Effect of modified atmosphere packaging and postharvest chemical treatments on the shelf life of kiwifruit" was carried out in the department of Postharvest 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 of kiwifruit (cv. Allison) with respect to modified atmosphere packaging (MAP), postharvest chemical treatments and different storage systems. Fruits were analysed for different quality attributes viz. physical (fruit firmness, physiological loss in weight (PlW), shrivelling and rotting) and chemical{total soluble solids, sugars, acidity, pH and ascobic acid) at different storage intervals. Fruits packed in 200 gauge MA packs with 0.5 per cent ventilation retained maximum firmness compared to other treatments irrespective of storage systems. These packs were also found effective in reducing PLW and shrivelling of the fruits. At the same time fruits were ranked highest for their sensory characteristics and most of the chemical attributes in these packages. The fruits were acceptable upto 8, 16 and 24 weeks under ambient conditions, Zero Energy Cool Chamber and cold storage respectively in these packages.Among different postharvest chemical treatments tried, purafil sachets(2&4) were found better to retain most of the quality characteristics of the fruits in cold storage. But the fruits during storage were mostly affected by Phomopsis rot and Penicillium rot and also slightly affected by Botrytis and Alternaria rots. Cold storage system was found to be the best in extending the shelf life of kiwifruit 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 Kaushal Title of thesis : Standardization of technology and evaluation of

carbonated citrus fruit juices ands their blends with synthetic beverages

Abstract

The investigation entitled, “'Standardization of the technology and evaluation of "carbonated citrus fruit juices and their blends with synthetic beverages" was carried out in the year 1996-97 in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan. Present investigations was carried out to, evaluate the citrus fruit juices (Mandarin and Galgal) and their blends with synthetic concentrates (Orange and Lemon) in different proportions (0, 5, 7.5, 10% Mandarin juice-25, 20, 17.5; 15% synthetic concentrate and 0, 2.5. 5; 7.5,% galgal juice - 25, 22.5, 20,17.5% synthetic concentrate for the preparation of carboneted. Citrus fruit juice bnased beverages at different pressure levels of carbonation (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 case of blends of juices with synthetic concentrates, 5 per cent mandarin juice – 20 per cent synthetic concentrate and 2.5 per cent galgal juice – 22.5 per cent synthetic orange concentrate blends at 100 psi pressure were adjudged the best having highest sensory quality characteristics as well as acceptable storage life for the period of 6 months. Economically citrus fruit juice based carbonated beverages of reasonable quality attributes were found viable. Name of the student : Neena Thakur (H-95-16-M) Year of completion of Degree Name of Major Advisor

: :

1997 Dr B B Lal Kaushal

Title of thesis : Development of Apricot-Soya products and their quality evaluation

Abstract

The investigation entitled "Development of apricot-soya products and their quality, evaluation was carried in the Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan (H.P.) for the preparation of apricot-soya products viz., bar, toffee and nectar, different combinations of apricot pulp and soya products (soya slurry/soya protein isolate/soya milk) were tried. The products were prepared as per the standard receipts and were stored for six months to ascertain changes in physico-chemical and sensory characteristics. In general there was an increase in TSS, acidity and sugars and decrease in moisture, pH, protein, fat and ascorbic acid contents and all sensory attributes during six months storage,. Under this study, apricot pulp and soya-slurry bars/toffees of 85:15 ratio and apricot juice and soya milk nectar of 80:200 ratio were adjusted the best with regard to acceptability and storability. Such protein fortified fruit products were found to be rich in protein and fat as compared to the plain fruit products. The products were found to be nutritionally and economically 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 Degree Name of Major Advisor

: :

1997 Dr K S Thakur

Title of thesis : Studies on Extension of shelf life of apples (cv. Starking Delicious) during Transportation and storage

Abstract

Considerable deterioration in quality occurred during the two weeks handling period required for transportation of fruits from the orchard site to the terminal market at Delhi, as this handling is usually done at high ambient temperatures. This shortened their subsequent cold storage life as evidenced by fruit quality changes taking place within this short period as can be seen 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 in quality, but even then it is very important to reduce this time gap so that the fruits are transported to the market or storage in the quickest possible time. Fruits from the packaging treatments constituting of CFB cartons with PE liners and ethylene absorbents (ethysorb, purafil, green-keeper) proved to be quite effective in extending the shelf life of Starking Delicious apple both during transportation and storage. Among the ethylene absorbents tried, ethysorb has given best results followed by purafil and green-keeper with respect to retention of storage quality. Fruits from these treatments were not only better on the basis of their biochemical constituents but were also adjudged to retain better sensory qualities during storage. Therefore, the use of perforated PE-liners and ethylene absorbents, particularly, ethysorb and purafil, in CFB cartons can be sued effectively for reducing deterioration in quality of Starking Delicious apples during transportation and storage. Name of the student : Shiwali Thakur (H-96-39-M) Year of completion of Degree Name of Major Advisor

: :

1999 Dr B B Lal Kaushal

Title of thesis : Standardization and evaluation of blends of apple juice concentrate with stone fruit juice concentrates

Abstract

The investigation entitled, "Standardization and evaluation of blends of apple juice concentrate with stone fruit juice concentrates" was carried out in the year 1998-99 in the department 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 and apple-apricot juice concentrate) apple, plum and apricot juice concentrates were procured from HPMC, 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 six months at two different storage conditions (refrigerated and room temperature) to ascertain changes in physico-chemical and sensory characteristics. In general, there was decrease in TSS, acidity, total sugars, pectin content, total phenols, relative viscosity and different sensory attributes during six months storage. These changes were lesser in the blends stored at refrigerated condition tl1M at room temperature. Under this study, apple-plum and apple-apricot juice concentrate blends of 90: 10 ratios each were adjudged the best witl1 regard to acceptability 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 more consumer 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 Degree Name of Major Advisor

: :

1998 Dr K S Thakur

Title of thesis : Effect of various pre- and postharvest treatments on the storage qualityoi strawberry cv. Chandler

Abstract

The present investigations entitled "Effect of various pre- and postharvest treatments on the storage qualityoi strawberry cv. Chandler" were carried out during the year 1996-97 in the Department of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan. During the course of investigations the effect of various pre- and postharvest chemical treatments on the storage behaviour of strawberry fruits was evaluated at 3 day intervals during the 12 day storage period at 4±1°C. In another experiment, the performance of various packaging materials for the storage of strawberry fruits was evaluated at three day intervals under refrigerated and zero energy cool chamber (ZECC) storage conditions. At harvest, the amount of TSS, sugars, acidity, ascorbic acid and anthocyanin content was highest in fruits that were treated with 100 ppm N AA, 20 and 10 days prior to their harvest. Of the various pre- and postharvest treatments the application of CaC12 (1.0%) proved to be the most efficacious treatment to improve fruit quality during the course of 12 days storage at 4±1 DC. The fruits treated with CaC12 exhibited minimum losses in weight and retained the maximum amount of TSS, sugars, acidity, ascorbic acid and anthocyanin contents almost during the entire storage period. The CaC12 (1.0%) treated fruits were rated to be the most acceptable after 12 days of storage. The different packaging materials under refrigerated and ZECC storage conditions significantly influenced fruit quality. The use of 200 gauge LDPE resulted in the lowest 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 under refrigerated (4±1 DC) conditions as such fruits were found to be most acceptable after 12 days of storage. The spoilage of fruits due to rots during storage was lowest with pre- or postharvest Bavistin (500 or 250 ppm) treatments, whereas, among packaging treatments it was lowest when plastic 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 Degree Name of Major Advisor

: :

1998 Dr V K Joshi

Title of thesis : Solid state fermentation of apple pomace methods of ethanol recovery, physico-chemical evaluation and acceptability of animal feed produced

Abstract

Apple pomace is a left-over by-product from juice extraction. It is a rich source of several nutrients except proteins. Being highly biodegradable, its direct disposal, to the environment createslot of pollution besides, loss of precious sources. At the same time the rich carbohydrate content 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 and effective way and to avoid the environmental pollution. Keeping in view, the present studies were 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 five different yeast species viz., Saccharomyces cerevisiae, Candida urilis, Torula utilis. Schizosaccharomyces pombe and Kloeckera spp. The highest ethanol production was observed in Saccharomyces cerevisiae fermented apple pomace, whereas, the highest crude protein content was recorded in Kloeckera spp. fermented apple pomace. Amongst the sequential interaction between yeast species Saccharomyces cerevisiae alone gave the highest ethanol production. Use of interactive co-culture considerably increased the crude and soluble protein content of apple pomace. The highest crude and soluble protein content was observed in Candida uti/is and Kloeckera spp. as sequential interactive co-culture. The sequential interactive co-culture of Candida utilis and Kloeckera spp. interaction increased the crude protein content by more than 5 times soluble protein content 2.55 times, crude fat 3.13 times and Vitamin-C 2 times as compared to the control. The best method of ethanol recovery was by steam distillation since it had highest separation efficiency coupled with least changes in the composition of left-over dried apple pomace, for use as animal feed. Feeding of this fermented apple pomace to white rats indicated that the either fermcnted or unfermented apple pomace as such is least acceptable in both choice and no choice study. Its incorporation into standard rat feed in the ratio of I: I was found to be acceptable in choice study. However, in no choice study negative growth parameters of 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 highest growth parameters were recorded in white rats with respect to this feed. The ethanol extracted apple pomace by reconstitution as mentioned above was brought to the level of acceptability of that standard rat feed. The mortality rate, post-mortem examination and biochemical analysis whats 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 to be ascertained for effective utilization of apple pomace.

Name of the student : Rajesh Kumar (H-97-9-M) Year of completion of Degree Name of Major Advisor

: :

1999 Dr K D Sharma

Title of thesis : Dehydration studies in apricot (Prunus armeniaca L.) grown under mid hill conditions of Himachal Pradesh

Abstract

The present investigations entitled "Dehydration studies in apricot (Prunus armeniaca L.) grown under mid hill conditions of Himachal Pradesh" were carried out during the year 1998-99, in the Department of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan. Five apricot cultivars nom mid hills of Himachal Pradesh were selected to study their suitability for drying and to make improvement in the quality of the dried product. 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 to standardize the osmotic dip time. Six hour osmotic treatment of fruits resulted in desirable sugar-acid blend 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 of packaging and storage temperature on their quality and shelf-life. The critical point for the storage 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 at 8.51 per cent EMC. The quality of dried fruits deteriorated significantly in polyethylene pouches and glass jars during storage study period of 6 months however, a minimum change in chemical composition 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) as compared to conventionally dehydrated (Rs. 38.70/kg) fruits however, the quality of the fom1er product was far better.

Name of the student : Siby John (H-95-18-M) Year of completion of Degree Name of Major Advisor

: :

1998 Dr V K Joshi

Title of thesis : Development and evaluation of apple based low alcoholic flavoured beverage with medicinal properties

Abstract

Apple is one of the mujor temperate table fruit of the world, but during glut season poor postharvest infrastructure results in huge loss of the crop. The investigations entitled, development and evaluatiopn of apple based low alcoholic flavoured beverage with medicinal properties were carried out during the year 1996-97 in the department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni-Solan during the investigations, different wines were made with the addition of spice/herb extract and with different sugar sources. In general, above 5 per cent of ginger, garlic, mentha and hops extract inhibited the fermentability of the apple must, while aonla even above 5 per cent did not effect the fermentability. The maximum inhibition in fermentability was observed in the case of garlic extract. The concentration of 5 per cent extract of different spices and herbs was found to be suitable for fermentation with different sugar sources like honey, jaggery, cane sugar and apple juive concentrate. The wines with extract were higher in esters,. Aldehyde and phenols in comparison to the control apple wine. The addition of spices and herbs improved the physico-chemical and sensory attrributes of the wines as compared to the control apple wine (without extract 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 and jaggery based wines were characterized by attributes like bitterness and astringency. The control apple wine was intense in attributes like apple flavour and sqeetness. Sugar based wine was higher in ginger and garlic attributes. Among the different wines made, honey based wine showed the maximum score for all the attributes. Ciders made from the wines also showed that 40 per cent juice blended cider was more acceptable than 30 per cent juive blended cider. Different wines showed significant antimicrobial activity against Candida utiliz, Aspergillus niger, S. aureus, E. coli and B. subtilis. Even 25 per cent of wine was found enough to inhibit the growth 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 lacked in gallic acid and catechin. Thus, apple wine and cider with addition of spices extract hold a great potential for commercialization as a tool to utilize the cull apple fruits in a profitable manner. The presence of phenols and the evidence of antimicrobial activity of wine has profound health implications.

Name of the student

:

Rakesh (H-97-10-M)

Year of completion of degree Name of Major Advisor                

: :

1999 Dr V S Barwal

Title of thesis : Studies on preparation and evaluation of low calorie plum appetizer Abstract

The present investigation entitled "Studies on preparation and evaluation of low calorie plum appetizer", was carried out during the year 1998-99 in the Department of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Solan. Plum accounts for 60 per cent of the total stone fruit production in Himachal Pradesh. Fruits are used for dessert as well as processing purposes. But due to high acidity and astringency, their utilization in the preparation of products are limited. Of late, seasoned (spice based) beverages are gaining importance in the market. With changing life style and good living standards, a part of our society has become sedentary, and excess calorie consumption is considered partially responsible for obesity, diabetes and hypertension. Therefore, dietetic fruit products are in high demand. In the present investigation, low calorie plum appetizer (health drink) was developed using the extracts of spices, mint, ginger, salt and non-nutritive sweeteners at different sweetness proportions at optimum fruit constituents without compromising sensory qualities. The development efforts had successfully reduced calorie value of appetizers up to 14 per cent per serving with saccharin and cyclamate at 25 per cent sweetness level. The physico-chemical and organoleptic characteristics were recorded at different intervals during storage period of 180 days under ambient conditions. During storage there was an increase in total soluble solids, reducing sugars & pH and decrease in titratable acidity, total sugars, ascorbic acid and tannins. Despite the changes observed in various physico-chemical, sensory and microbial attributes, the over view of quality parameters of appetizers remained acceptable. Cost of production of low calorie plum appetizers having similar quality and sensory attributes with saccharin and cyclamate and 25 per cent sweetness level were Rs. 12.87 and Rs. 36.52 per 700 ml bottle, respectively and with sorbitol at 100 per cent sweetness level was Rs. 38.11 per 700 ml bottle.

Name of the student : Devender Attri (H-96-38-M) Year of completion of degree Name of Major Advisor               

: :

1999 Dr P C Sharma

Title of thesis : Evaluation of ginger grown in Himachal Pradesh for processing

Abstract

Suitability of ginger grown in low (900 m) mid (1400 m) and high hill (2500 m) evaluation of Himachal Pradesh was evaluated for the preparation of south by using various pre-treatments. Peeling of soaked ginger rhizomes in abrasive peeler was found optimum in comparison to conventional rnethod of socking ginger rhizomes in abrasive peeler was found optimum in comparison to conventional method of hand peeling, gunny bag and bamboo basket or peeling in lye solutin in terms of peeling losses and ease of handling. Line treatment (2% Ca (OH)2) of peeled ginger wholes or slices for 6 hours followed by sulphur fumigation (3 g/kg) for 4 hours prior to drying in mechanical dehydrator (55±2°C) for 24 hours resulted in a dried product (sonth) of excellent qualities. As expected the slicing of ginger prior to drying caused about 4 times reduction in total drying time to a moisture content of 10-12% fwb. Further the dried product obtained from ginger of different locations had little difference in chemical composition. Chemically, the dried ginger contained 10.48-11.43% moisture; 0.81-1.51 % volatile oil; 3.42-.5.25% oleoresin; 4.71-6.32% crude fibre: 44.56-45.50% starch; 10.33-10.75% crude protein; 5.10-5.61% water soluble ash; 0.45-0.68% acid insoluble ash and 6.99-7.02% total ash (on dry weight basis). The storage of dried ginger whole or ginger powder (obtained after grinding the dried slices) up to 6 months though experienced little changes in chemical composition yet these products remained well within the minimum specifications of different constituents laid down under the Prevention of Food Adulteration Act. Microbiologically both dried ginger wholes and ginger powder remained shelf stable up to last period of storage. The ERH studies of dried ginger whole and ginger slices indicated that these products can be best stored at relative humidities ranging between 60-75% and 50-65% respectively at room temperature while relative humidity of 48 to 64 per cent was found optimum for storage of dried ginger powder at ambient conditions. The cost of production for dried whole ginger, ginger slices and ginger powder has been found to be Rs. 101.87,86.94 and RS.9.5.81 per kg respectively while the whole sale price for sonth and ginger powder prevalent in the market was as high as Rs. 120.00 and Rs. 180.00 respectively. Thus drying of ginger in Himachal Pradesh is a quite profitable venture and can successfully be utilized for export as well as for domestic use.

Name of the student : Satish Kumar (H-97-11-M) Year of completion of degree Name of Major Advisor           

: :

1999 Dr P C Sharma

Title of thesis : Studies on the concentratin of Galgal (Citrus pseudolimon Tan.) juice and preparation powder

Abstract

Suitability of Galgal (Citrus pseudolimon Tan.) fruits grown in Himachal Pradesh (lndia) was evaluated for the preparation of some value added products like concentrates, juice powders and powdered RTS beverage. Galgal juice extracted through rosing machine was utilized for the

preparation of concentrates of different folds (I5°, 30°, 45°, 60° and 70.5oB) in Bucchi type vacuum evaporator after enzymatic clarification. Evaporative concentration of galgal juice up to 45~ was found optimum with maximum retention of various physicochemical and sensory attributes. The storage of these concentrates at low temperature (3-7°C) brought about minimum changes in physico-chemical, microbiological and sensory quality of the products up to six months, while at room temperature (13.3-26.3°C) the concentrates experienced excessive browning and consistent increase in hydroxymethyl furfural (HMF) content thus adversely affecting the sensory quality of the product. Among different combinations, lemon (galgal) juice powder prepared after foaming 45oB concentrate along with 2% carboxymethyl cellulose prior to drying was adjudged best in terms of good foamability, foam stability, faster drying rate and complete solubility. Chemically, the powder contained 58.92% (dwb) acidity and 187.67 mg/100 g (dwb) ascorbic acid besides the presence of other constituents. For prevention of caking and maintaining the free flowing character of highly hygroscopic galgaljuice powder, the addition of powdered sugar @50% during grinding of dried foam was found more effective as compared to the use of dicalcium phosphate (OCP) @2%. Humidity moisture equilibrium studies of dried powders showed that both the powders containing either 50% powdered sugar or 2% OCP could be stored successfully between relative humidities of 18-25% at room temperature. During six months storage at room temperature (I5.9-30.6°C) both the juice powders packed either in aluminium laminated pouches or polypropylene pouches experienced slight loss in ascorbic acid (20.98% dwb) with a consistent increase in HMF content (15.46 times) and non-enzymatic bro\'ming (2.86 times). However, the powders prepared after adding 50% sugar and packed in aluminium laminated pouches exhibited minimum changes in various quality attributes than those packed in polypropylene pouches. The prepared galgal juice powder was found well suitable for the preparation of ready to serve (RTS) beverage. The optimized recipe for the manufacture of I litre of RTS beverage contained 5 g galgaljuice powder, 130 g sugar 4.9 mllemon essence, 2.6 ml Avon cloud and 1.5 mg coal tar dye (green) with no exogenous addition of citric acid. The sensory evaluation of the prepared beverage indicated its superiority over commercially available 'Rasna Nimbupani' beverage in various sensory attributes. The cost of production of various products ti-om galgal juice were worked out to be Rs.65.25/kg Guice concentrate, 45oB), Rs. 142.38/kg juice powder) and Rs. 31.06/kg (powdered RTS drink). Thus the sale price of powdered RTS drink to prepare I litre of beverage was only Rs. 5.09 as against a market sale price of Rs. 6.16 tor commercially available synthetic "Rasna Nimbupani' beverage. Thus, the manufacture of juice concentrate, powder and powdered RTS drink from galgal juice seems to be a profitable proposition for efficient utilization of galgal fruits grown in Himachal Pradesh. Preparation of galgal juice powder also opens a new avenue for the substitution of commercial citric acid in food industry' in preparation of various products.

Name of the student : Manisha Kaushal (H-98-33-M) Year of completion of degree Name of Major Advisor               

: :

2000 Dr K D Sharma

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

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

canning qualities. With the target of exploring new technology for its profitable utilization along with improved quality and shelf-life, investigations entitled "Studies on canning of peaches in fruit juice" were carried out. The objective was to determine a suitable substitute of tin cans and to incorporate juice instead of sugar in canning of peach-halves. Lye peeled fruits of the cultivar "July Elberta" canned in a covering syrup of 40"13 containing fruit pulp or enzymatically extracted fruit juice in a concentration of 10 to 40 per cent with and without ascorbic acid (@500 ppm) were compared with the control (40oB of sucrose syrup + 0.3% citric acid). Canning was done in a A2 ½ cans and glass jars which were stored at ambient temperature. The cut-out analyses were carried upto a period of 6 months with 3 months interval. The results revealed that both the containers had sufficient drained weight and vacuum throughout the storage. There was a slight reduction in the total soluble solids, total sugars and titratable acidity of the fruits as well as the covering media with the advancement in the storage period. However, a significant increase in the reducing sugars was observed both in cans and jars. The vitamin-C fortified treatments had a higher retention of ascorbic acid in both cans and glass jars than the unfortified treatments. Cans had a better retention of carotenoids than the jars although, an overall reduction in carotenoids was observed during the storage interval of 3 and 6 months. Comparatively, a higher increase in TSS/acid was observed in glass jars to that of cans due to more reduction of acidity during the storage in the former. Higher non-enzymatic browning was noticed in the peach halves canned in the plain sucrose syrup as compared to that canned in pulp/juice with or without added ascorbic acid in the covering medium. Treatments containing 40% peach pulp in a covering media of 400B was rated the best followed by 30% peach pulp on the basis of physico-chemical, sensory and microbiological evaluation at 3 and 6 months of storage intervals. No apparent spoilage took place throughout the study period of 6 months both in cans and jars. It is concluded that the peach fruits which are conventionally canned in the sucrose syrup, can be canned in the covering medium containing 30-40% peach pulp. It will not only improve the quality of the canned product but also increase its nutritive value along with the economic utilization of the left-over covering medium in the form of RTS beverage by the consumers.

Name of the student : Mohammad Shamsher Ahmad (H-98-34-M) Year of Completion of degree Name of Major Advisor               

: :

2000 Dr K S Thakur

Title of thesis : Effect of various postharvest treatment on the

storage quality of Kinnow fruit

Abstract The investigation entitled "Effect of various postharvest treatments on the storage quality

of Kinnow fruit" was canied out during the year 1999-2000 in the Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. During the course of these investigations the effect of various postharvest coatings/packaging treatments on the storage quality of Kinnow fruit was evaluated under different storage systems at fortnightly intervals by drawing rqndom samples from each treatment. On the basis of physico-chemica] and sensory evaluation fruits stored under refrigerated conditions were found to be better as compared to those stored under zero energy cool chamber and ambient conditions both after 60 and 135 days of storage. On the other hand maximum deterioration in quality parameters was observed in fruits stored at ambient conditions. Among the treatments, Tlo (0.05% Bavistin dip + PE packing of 4 fruits as a unit) and T4 (Sta-Fresh 960, 100%) proved to be most efficaceous as these treatments caused minimum physiological loss in weight and spoilage and exhibited lower losses in biochemical quality characteristics such as TSS, sugars, ascorbic acid, etc. These fruits were also rated most acceptable during entire storage periods. Other treatments, viz. T3 (Semperfresh, 1.5%); T5 (Sta-Fresh 960, 50%) and T2 Semperfresh, 1.0%) were also quite effective in prolonging the shelf life of fruits by reducing weight loss, spoilage and other changes.

Name of the student : Somesh Sharma (H-98-36-M) Year of completion of degree Name of Major Advisor              

: :

2000 Dr V K Joshi

Title of thesis : Preparation and evaluation of strawberry wine

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

The fruit is bestowed with an attractive colour, flavour and taste and can be to utilized in preparation of alcoholic beverages. The objectives of present investigations were to standardize the technique for quality strawberry wine preparation, to screen the variety suitable for strawberry wine, to study the changes occuring in wine during maturation and to work out the economics of products. Fruits of three cultivars Camarosa, Chandler and Doughlas were employed. Wines were prepared by four methods, control, thermovinification, fermented on the skin and carbonic maceration. Amongst the cultivars evaluated, cultivar Camarosa and Chandler can successfully be used for wine preparation as the wines from these cultivars had better physico-chemical and sensory quality characteristics than Doughlas. Among the treatments, thermovinification was best followed by carbonic maceration. Flavour profiling of wines of different treatments and cultivars revealed that out of 14 descriptors, 6 had very high intensity

(strawberry like, alcoholic, bitterness, astringency, phenolic and higher alcoholic). Presence of different phenolic compounds such as ellagic acid, quercitin and catachin could provide antioxidant property to the wines. Maturation studies of strawberry wines revealed that maturation of minimum 9 months should be given to the strawberry wine for improvement in quality and the changes occurring during maturation, considered desirable for improvement. Cost of production of strawberry wine was found to be higher than other fruit wines. But in comparison to prevailing market rates, the strawberry wines are still cheaper. It can be concluded that strawberry fruits hold promise for preparation of quality wine by the variety evaluated and the method standardized.

Name of the student : Anju Bala (H-98-32-M) Year of completion of degree Name of Major Advisor               

: :

2000 Dr B B Lal Kaushal

Title of thesis : Development and Evaluation of Tomato Based Sauces

Abstract Tomato (Lycopersicon esculentum), a member of family Solanaceae is one of the most

important vegetable crop used for processing world over. It is processed in many forms as juice, puree, paste, soup, sauce, ketchup, pickle, preserve etc. The objectives of present investigations were to standardize a technology for the preparation of tomato sauce partly blended with plum, apricot pumpkin or kulthe, to study the physico-chemical and sensory evaluation of new products developed and their storage behaviour in different packings and to find out the cost of finished products. Fruits of tomato, plum, apricot, pumpkin and kulthe were employed. Sauces were prepared and tomato sauce (100% tomato) was found highly acceptable in all respects, whereas, among other treatmerits plum and apricot addition resulted in improving the taste, colour and flavour of tomato sauce. Pumpkin helped to improve the consistency and fat content and kulthe slurry resulted in high protein content thereby, improving nutritional quality of tomato sauce. Composite scoring of sauces revealed that tomato-kulthe sauce was rated the best followed by pure tomato sauce. Cost of production of sauces was found to be lower than the pure tomato ketchup (except tomato-apricot sauce which is slightly higher). It can be concluded that all the treatments selected for storage studies were found suitable after 6 months storage on the basis of physico-chemical characteristics, sensory attributes and microbiological aspects. Pulp of plum, apricot, pumpkin and kulthe-slurry prepared showed good compatibility with tomato puree/juice for preparation of sauces and their storability.

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

Year of completion of degree Name of Major Advisor              

: :

2001 Dr V S Barwal

Title of thesis : Studies on Preservation of Cauliflower by Hurdle Technology

Abstract Cauliflower (Brassica oleracea var. Botrytis), a member of crucifercae family is a major and

popular vegetable among cole crops grown in North India. Cauliflower is a single stem plant, the edible portion or which is the compact white curd like mass composed of close aggregation of flowers. This flowery head is used as a food in different forms. Owing to its perishable nature and short harvest period, a glut is created, resulting in non-remunerative prices for growers and considerable wastage. Thus, present investigation, "Studies on preservation of cauliflower by hurdle technology", was carried out to utilize surplus production for ensuring its availability throughout the year without losing its freshness, nutritive value and palatbility, Low cost and low energy processing technologies were used involving different concentration and combination of salt viz., 5, 10, 15 per cent, KMS (0.25), alH.1 CA (1.0%) with blanched and unbalanced cauliflower packed ill glass and plastic containers. Physico-chcmical, sensory and microbial observations were recorded on the preparation day and subsequently after 15, 45, 90 and 180 days or storage interval. The steeped cauliflower expericnced slight increase in total soluble solids and pH and decrease in titratable acidity, S02 and drain weight during storage period of 180 days. Sensory profile or steeped cauliflower after reconstitution, and also on preparation of pickle and pakoras, were rankcd above acceptable range by the panel or judgcs for various quality attributes. The cauliflower steeped in 10 and 15 per cent salt solutions containing 0.2 per cent KMS in glass jars were adjudged close to fresh and remained acceptable during the entire period of 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 per cent. When compared to prevalent market price of fresh cauliflower, the preserved cauliflower are quite cheap and are in a affordable range to a common consumer.This low cost, low energy processing technology has considerable scope for adoption because this intermediate technology is easy to follow, economical, saves valuable nutrients, utilizes market surplus, promotes preservation industry and seems to be a profitable proposition 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 degree Name of Major Advisor              

: :

2002 Dr K D Sharma

Title of thesis : Evaluation of some low chilling apple cultivars for dehydration and development of dehydrated fruit based products

Abstract Apple is an important fruit crop of temperate areas of India. The fruits grown at lower elevations are poor in quality and hence, not much palatable for table purpose. With the objective of exploring new techniques for its profitable utilization with improved quality and shelf-life, investigation entitled “Evaluation of some low chilling apple cultivars for dehydration and development of dehydration and development of dehydrated fruit based products” were carried out.Fruits of apple cultivars viz., ‘Aziza, Michal, Chahla’, ‘EC-161286, EC-38727’, Parlins’s Beauty, Red Baron, Cox’s Orange Pippin and Tropical Beauty’ were peeled, cored, sliced and subjected to steamed blanching for 3 min followed by SO2 (2500 ppm) dip as pre-drying treatment for 60 min and then dried in mechanical dehydrator at 60+2oC to a moisture content ranging form 11.31 to 14.18 per cent. The powder was prepared by further drying the rings to 3-4 per cent moisture at 70+2oC and then grinding. Dried apple rings and powder packed in polyethylene pouches and laminated pouches was stored upto 6 months at ambient temperature (17-38oC). The results revealed that there was increase in moisture reducing sugars, non-enzymatic browing and sugar-acid ratio and decrease in total sugars, titratable acidity, ascorbic acid, sulphur dioxide and rehydration ratio in rings as well as in apple powder. Dehydrated rings and powders in laminated pouches retained overall better quality than polyethylene pouches. Dehydrated rings had 15.25 per cent equilibrium moisture content whereas for powder this value was 6.52 per cent. No apparent spoilage took place throughout the study period of 6 months in rings and powder packed in polyethylene and laminated pouches. Pickle prepared from dried rings after reconstitution with water and mixing powdered species, salt, sugar etc. and the RTS chutney acceptance. It was concluded that variety ‘Cox’s Orange Pippin’ and ‘Red Baron’ were found best for drying as well as for the preparation of dehydrated fruit based products among the different varieties grown at lower elevations.

Name of the student : Sandeep Kumar Chauhan (H-99-30-M) Year of completion of degree Name of Major Advisor               

: :

2002 Dr K S Thakur

Title of thesis : Effect of various postharvest coating on the storage quality of Starking Delicious apples

Abstract The investigation entitled "Effect of various postharvest coatings on the storage quality of

Starking Delicious apples" was carried out in the Department of Postharvest Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni-Solan (H.P.) during 2000-2001. The objectives of the investigation were to find out the most effective coating treatment for storage of Starking Delicious apples under refrigerated (2+1°C) and zero energy cool chamber storage

conditions, to observe the qualitative changes in Starking Delicious apples during storage and to evaluate the cost of coating material. After harvest at proper maturity the fruits were treated with various coating materials viz., Semperfresh, Sta Fresh-960, Waxol and Rice Starch with some additives, as soon as possible after harvest. Sample fruits were analysed for different physical (PL W, firmness, juice yield, spoilage), bio-chemical (TSS, acidity, pH, sugar, pectin, starch iodine rating and polygalacturonase activity) and physiological (respiration rate) characteristics at one month intervals during the seven months storage duration by drawing random samples from each treatment. On the basis of physico-chemical and sensory evaluation fruits stored under refrigerated condition were found to be better as compared to those stored under zero energy cool chamber after 210 days of storage. Among the treatments T4 (Sta Fresh-960, 100%) proved to be most effective in retaining overall quality as it caused minimum changes in most of the physical and biochemical quality characteristics under both the storage conditions, although fruit spoilage was minimum under Semperfresh (T3) treatment. These fruits were also rated as most acceptable during entire storage periods. Other treatments viz. T3 (Semperfresh, 1.5%); Ts (Sta Fresh-960, 50%) and T9 (Rice starch with additives) were also quite effective in prolonging the shelf life of fruits by reducing physical and biochemical changes. Among the various coating materials used, the maximum cost of coating a single fruit was observed under Sta Fresh-960 (T4), whereas, the lowest cost was incurred in treatments containing 0.5 per cent Semperfresh followed by 3 per cent rice starch.

Name of the student : Chaynika Garg (H-2K-12-M) Year of completion of degree Name of Major Advisor               

: :

2002 Dr K S Thakur

Title of thesis : Effect of various pre and postharvest treatments on the storage quality of peach cv. July Elberta

Abstract The investigation entitled “Effect of various pre and postharvest treatments on the storage quality of peach cv. July Elberta” was carried out during the year 2000-2001 in the Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.). During the course of these investigations, the effect of various pre and postharvest treatments on the storage quality of peach cv. July Elberta fruit was evaluated under cold storage conditions (3+1oC). Among the preharvest treatment in retaining chloride (1.0%) 10-12 days before the expected date of harvest proved to be the most effective treatment in retaining fruit quality during the 28 days storage period. Such fruits exhibited minimum loss in weight, maximum retention of firmness, highest pectin content, lowest respiration rate and minimum spoilage on each sampling date. However, fruits, treated with superzyme (0.15%) were found to maintain highest total soluble solids, reducing sugar and total sugar contents. The CaCl2 (1.0%) treated fruits were rated to be the most acceptable after 28 days of storage. Among the

postharvest treatments precooling, combined with wax coating was found to be best in retaining fruit quality. The treatments T4 (precooling + waxing with 100% Sta Fresh-960) followed by T3 (precooling + waxing with 1.5% Semperfresh) proved to be most effective treatments in retaining fruit quality during storage as they caused minimum physiological loss in weight as spoilage and also exhibited lower losses in physical and biochemical quality characteristics such as firmness, TSS, sugars, ascorbic acid etc. These fruits were rated to be the most accepatable during the entire storage period of 28 days. Other treatments, viz., T5 (Precooling + waxing with 50% Sta Fresh-960) and T2 (precooling + waxing with 1.0% Semperfresh) were also effective in prolonging the shelf life of peach fruits by reducing weight loss, spoilage and other biochemical as compared to the control fruits.

Name of the student : Ranjan Sharma (H-2K-14-M) Year of completion of degree Name of Major Advisor              

: :

2002 Dr K D Sharma

Title of thesis : Development and evaluation of dehydrated stone fruit based products

Abstract

Peach plum and apricot are the important stone fruits of the world. Due to their short shelf life. even under refrigerated conditions, the fruits are required to be utilized immediately after harvest to prevent spoilage and to ensure good returns to the growers. With the objective of exploring new products for its profitable utilization with improved quality and shelf-life, investigations entitled "Development and evaluation of dehydrated stone fruit based products" were carried out. Peach fruit (cv. July Elberta), plum fruit (cv. Santa Rosa) and apricot fruit (cv. New Castle) were washed, sorted and lye peeled. Lye peeled peach and apricot fruits were halved and de-stoned, while plum li'uits as a whole were dippcd in potassium mcta-bisulphitc (KMS) solution (0.5%) for 30 minutes and thcn dried in a mechanical dehydrator to a moisture content of 10-12 per cent at 60+2°C. Plum fruits were halved and de-stoned when they attained moisture content of 40-50 per cent. The powder was prepared by further drying the fruit halves to about 3-4 per cent moisture fit 70+2°C and then grinding. From the dried fruit halves, pickle was prepared by reconstituting the dried fruit halves and mixing with the powdered spices, salt. jaggery, etc. Dehydrated fruit chutney mix and dehydrated fruit RTS drink mix were developed from different fruit powders. All the developed products were of good quality and showed good consumer acceptance. However, among dehydrated fruit chutney mix, apricot chutney was rated to be the best whereas among dehydrated fruit pickle, plum pickle was adjudged hest and among dehydrated fruits RTS drink mix, apricot drink scored the maximum points for overall acceptability. Dried products packed in laminated pouches and stored up to 6 months at ambient temperature (13-28°C) revealed that there was increase in moisture (except for dehydrated pickle), reducing sugars. non-enzymatic browning and sugar-acid ratio and decrease in total

sugars, titratable acidity. ascorbic acid, sulphur dioxide and rehydration ratio. No apparent spoilage took place throughout the study period and all the products were acceptable. Equilibrium moisture content of different products varied from 4.44 to 6.95 per cent. Cost of production of different products revealed that the developed products were with in the affordable range of a common man. It was concluded that the dehydrated apricot and plum fruits are comparatively more suitable for the preparation of different products and developed technology can commercially be explored at industry level for efficient and profitable utilization of stone fruits thereby ensuring better returns to the growers.

Name of the student : Tuhin Kumar Singh (H-2K-15-M) Year of completion of degree Name of Major Advisor               

: :

2002 Dr V S Barwal

Title of thesis : Processing the bittergourd for the production of dietetic beverages

Abstract The present investigatin entitled “Processing of bittergourd for the production of dietetic beverages”, was carried out during the year 2000-2002 in the Development of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.). Fruit of the bittergourd is though bitter is consumed as vegetable and is consumed as vegetable and is considered anti-diabetic. The fruit products, which are available in the Indian fruits having medicinal properties with non-nutritive sweeteners (reduced calorie), as a part of our society has become sedentary and excess sugar consumption is considered partially responsible for obesity, diabetes and hypertension, bittergourd juice extracted by Basket press after grating gave highest yield. Bittergourd juice was successfully preserved with SO2 @ 1000 ppm for 180 days in glass bottles. Acceptable and palatable RTS and squash were developed with 10% juice at 12.500B and 25% juice at 40.0oB with S2 spice recipe on the basis of sensory scores. Dietetic RTS and spiced squashes were prepared by replacing sugar sweetness with non-nutritive sweeteners viz., sorbitol and saccharin at 25, 50, 75 and 100% level, respectively. The development effort has successfully reduced calorie value of the developed products were recorded at different intervals during storage period of 180 days under ambient conditions. During storage, there was increase in total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and ascorbic acid. Despite the changes observed in various attributes, the overview of quality parameters of RTS and spiced squash were found microbiologically stable. Cost of production of dietetic bittergourd RTS and spiced squash having 100% sweetness level of sorbitol and saccharin and saccharin were Rs. 8.12 and Rs. 4.47 per 200 ml bottles and Rs. 55.58 and Rs. 16.29 per 70 ml bottles, respectively.

Name of the student : Prashant Kamboj (H-2K-13-M) Year of completion of degree Name of Major Advisor              

: :

2002 Dr P C Sharma

Title of thesis : Extraction and evaluation of stone fruit kernel oils

Abstract The stone fruits including peach, plum and apricot when used for processing purpose yield pits/stones which are usually thrown away as a waste, but possess a great potential for extraction of edible and non-edible oils. The maximum recovery of oils by solvent extraction ranged from 39.73 per cent in prunes to 51.08 per cent in peaches var. July Elberta. The oil extracted from various stone fruits contained 90 per cent of monounsaturated as well as polyunsaturated fatty acids. 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 solution having specific gravity of 1.158 was found optimum for separation of kernels from crushed/decorticated mass. The use of oil press for extraction of oil from separated kernels after drying resulted in an oil yield of 33.07 to 36.61 per cent in various stone fruit kernels, whereas HCN which is the main toxic component ranged between 6.4 7 to 41.16 mgll 00 g oil, in different oils. The kernels were completely detoxified by all the methods, however, 20 per cent salt solution was optimized as it can be clubbed with separation process. The oils were found to be shelf stable after a storage period of six months. The cost of production of all the oils were found to be far less as compared to the local market. Thus, preparation of such oils may open a profitable avenue for their use in pharmaceutical, cosmetic and food industry. Moreover, establishment of oil extraction unit along with fruit processing unit will also supplement the processor's income and also check the environmental pollution.

Name of the student : Mukesh Parmar (H-2001-52-M) Year of completion of degree Name of Major Advisor              

: :

2004 Dr V K Joshi

Title of thesis : Utilization of apple pomace for production and evaluation of pectinases

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

(pectin methylesterase) production was undertaken so as to produce value added by product and as a mean to reduce pollution. During the study, 10 strains of Aspergillus niger were isolated from different sources. The activity of all the strains was compared with references strain NCDC O55. Among these isolates, strain no. UHF 111 (soil) and UHF 121 (apple pomace) gave the higher pectin methylesterase (PME) activity and were selected to optimize the fermentation

process. For solid state fermentation (SSF), 1:3 dilution of apple pomace, pH value of 4.0, incubation temperature of 25oC and time of 96 hours were found optimum. Out of different nitrogen sources and additives evaluated, ammonium sulphate @ 0.2 per cent and sodium chloride @ 0.5 per cent gave the highest PME production. For submerged fermentation (SmF), 1:6 dilution, 4.0 pH, incubation temperature of 25oC and 96 hours as time of incubation were optimized. Diammonium hydrogen phosphate @ 0.2 per cent and manganese sulphate @ 2 per cent gave the higher PME production. A positive correlation except pH was found between PME activity, titratable acidity and total carbohydrate consumption in various strains of Aspergillus niger. The SSF gave 2.3 times higher PME production than SmF and SSF in tray was found better than flask. The PME activity increased from 8.25 to 21.50 U/g (160.6% increase) using 20-80 per cent ammonium sulphate fractionation. At 4oC, crude enzyme and partially purified enzyme were stable upto 32 days and 60 days, respectively. The enzyme remained stable upto 50oC after that the activity declined and almost complete inactivation of PME took place at 90oC. Evaluation of partially purified pectinases in plum, peach, pear and apricot revealed that the juice recovery increased from 52 per cent (plum), 38 per cent (peach), 60 per cent (pear) and 50 per cent (apricot) to 78 per cent (plum), 63 per cent (peach), 72 per cent (pear) and 80 per cent (apricot). Addition of pectinases increased significantly the colour (TCU), TSS, titratable acidity and total sugar of the treated juices, whereas pH, brix-acid ratio and relative viscosity of the enzymatically treated juices decreased, while, ascorbic acid content remained unaffected. The overall sensory evaluation showed an increase in colour and clarity of the treated juices, but their flavour remained unaffected. The optimum concentration of enzyme for juice extraction was 2.5 per cent and for clarification of apple and pear juices was 1.0 per cent and 0.5 per cent, respectively. The estimated cost of pectinase production in SSF was found 2.38 times lower than SmF. Thus it is concluded that apple pomace can be used to produce low bulk, high value product i.e. pectinase and the simple SSF with optimized parameters and their performance leave no doubt for its commercialization.

Name of the student : Vivek Garg (H-2001-54-M) Year of completion of degree Name of Major Advisor              

: :

2004 Dr V S Barwal

Title of thesis : Development and evaluation of aonla based fruit drink and mouth freshner

Abstract The present investigation entitled "Development and evaluation of aonla based fruit drink

and mouth freshner" was carried out during the year 2002-2003 in the Department of Postharvest Technology, Dr. YS. Parmar University of Horticulture and Forestry, Nauni-Solan (HP). Aonla fruits are generally used for medicinal as well as for processing purposes. But due to high acidity

and astringency, their utilization in the preparation of acceptable products is limited. With changing life style and improved living conditions, a part of our society has become more health conscious and prefers antioxidants from natural sources in their daily diet. Therefore, fruit drinks are in high demand. In the present investigation, fruit drink was developed from stock juices prepared from Desi and Banarsi cultivars of aonla juice, ginger extract, and apple and pear concentrates. The development efforts had successfully screened out 20 per cent juice at 15°B aonla based fruit drink of both Desi and Banarsi cultivars. Under this study, aonla: apple: ginger 80:15:5 combination in Desi cultivar and 70:25:5 combination in Banarsi cultivar were adjudged best with regard to acceptability and storability. A nutritive and acceptable mouth freshner recipe (R3) from dehydrated aonla pulp of both Desi and Banarsi cultivars was found best on the basis of sensory overall acceptability scores. The physico-chemical and organoleptic characteristics were recorded at different storage intervals during period of 180 days under ambient conditions. During storage, there was an increase in TSS, reducing sugars and total sugars and decrease in titratable acidity, ascorbic acid and tannins in aonla based fruit drink. Similarly, there was an increase in moisture while ascorbic acid content decreased in aonla mouth freshner. The ERH was found 49 per cent and 53 per cent in Desi and Banarsi cultivar of aonla mouth freshner, respectively. Despite the changes observed in various physico-chemical, sensory and microbial attributes, the over view of quality parameters of aonla juice, pilip, fruit drink and mouth freshner remained acceptable. Cost of production of aonla fruit drink was Rs 3.43 and Rs 3.78 per 200 1111 bottle whereas for abnla mouth freslmer, it was Rs 3.19 and Rs 3.91 per 20 g polyethylene package, respectively.

Name of the student : L. Sophia Devi (H-2002-37-M) Year of completion of degree Name of Major Advisor               

: :

2004 Dr P C Sharma

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

Abstract Suitability of utilizing hard and medium shelled walnuts grown in Himachal Pradesh was

evaluated for extraction of oil at semi –commercial scale. Mean nut weight in both types of walnuts ranged between 9.64 to 13.27 g (medium shelled walnuts) and 9.47 to 23.50g (hard shelled walnuts) with respective hardness value of 0.39 to 0.65 KN (medium shelled) and 0.80 to 3.16 KN (hard shelled walnuts). Kernel recovery in these nuts ranged between 29 to 45.96% (medium) and 20.32 to 39.34% in hard shelled walnuts. However, oil yield in both types of nuts was almost the same (62.0 to70.7%). Thus hard shelled walnuts not otherwise fit for table purposes due to high hardness value can be utilized for extraction of oil. Further, the use of mechanical decorticator was found optimum for crushing of nuts with crushing efficiency of 13 to 17Kg of hard shelled walnuts/hour against manual crushing of only 2 to 6Kg/hour. Among different methods of kernel separation, dipping of crushed mass of shells and kernels in 7.5% salt

solution having specific gravity of 1.059 brought about good separation of kernels from the crushed mass with a separation efficiency of 78.03 to 88.68%. Thus use of oil expeller for extraction of kernel oil was optimized for its use as semi-commercial scale with an oil yield of 58.3-62.50% in hard and medium shelled walnuts. Further, walnut oil extracted through either oil expeller or Soxtec Oil Extractor did not exhibit any significant difference in its quality characteristics. The walnut press cake left after extraction of oil contained good proportion of crude protein (29.5-30.7%), ash (4.5-4.7%) and residual fat (8.9-10.4%) and thus can be utilized in preparation of different types of value added products. Walnut oil packed in amber coloured glass bottles alongwith 0.02% TBHQ (tert-Butylhydroquinone) as antioxidant remained shelf stable upto six month of storage at both ambient (16-25.1oC) and low temperature (3-7oC) without any significant change in its physico-chemical characteristics. Further, on the basis of lipid profiling, the walnut oil contained appreciably higher proportion of unsaturated fatty acids consisting of oleic (31.0%), linoleic (45.60%) and linolenic acid (15.94%) besides other constituents thus this oil posses good nutritional and pharmaceutical significance. Broadly, the quality of oil from both medium and hard shelled walnuts remained well within the minimum specification prescribed under English Walnut Oil Standards. However, keeping in view the easy availability and cost of production of oil, the use of hard shelled walnuts has been found to be most economical for extraction of oil. Therefore, establishment of walnut oil extraction unit seems to be a profitable proposition for efficient utilisation of hard shelled walnuts grown extensively as wild plantations in many areas of Himachal Pradesh, Uttaranchal, J&K and some northeastern states.

Name of the student : Sanjay Kumar Shrera (H-2001-53-M) Year of completion of degree Name of Major Advisor              

: :

2005 Dr V S Barwal

Title of thesis : Utilization of Hill lemon (Citrus pseudolimon Tan.) and Tulsi (Ocimun sanctum L.) for the development of RTS and appetizer

Abstract The present investigation entitled “Utilization of Hill lemon (Citrus pseudolimon Tan.) and Tulsi (Ocimun sanctum L.) for the development of RTS and appetizer” was carried out in the Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan (H.P.) during 2002-2004. Hill lemon fruits extracted through Screw type juice extractor yielded highest juice content (44.28%) as compared to other methods of juice extraction. Tulsi extract recovered by cold method had higher yield (50%) and better sensory attributes than that of hot method extraction. Hill lemon juice preserved for 6 months with potassium metabisulphite was found better than the juice preserved with sodium benzoate and pastuerization. RTS beverages were prepared from 5% Hill lemon juice, 10% Tulsi extract at

14oB TSS were found better than RTS beverages prepared from other combinations. Appetizer prepared from 30% Hill Lemon juice, 10% Tulsi extract at 45oB TSS with S2 spices had better physico-chemical and sensory characteristics than appetizers prepared from other combinations. Fruits beverages prepared from Hill lemon juice and Tulsi extract showed good storage stability for a period of six months on the basis of nutritional, microbiological and sensory attributes.

Name of the student : Manish Kumar Kranti (H-2002-38-M) Year of completion of degree Name of Major Advisor              

: :

2005 Dr K S Thakur

Title of thesis : Effect of various pre and post-harvest treatments on storage behaviour of litchi (Litchi chinensis Sonn.)

Abstract The present studies entitled “Effect of various pre- and post-harvest treatments on storage

behaviour of Litchi (Litchi chinensis Sonn.)” were conducted during 2004-2005. The whole programme of work was divided into two separate experiments. In the first experiment pre-harvest treatments of calcium nitrate (0.5, 1.0 and 1.5%), Naphthalene acetic acid (10, 25 and 50 ppm) and mancozeb (1000, 2000 and 3000 ppm) were applied to bearing litchi trees with adequate fruit, approximately two weeks before the expected date of harvest in the Experimental Orchard of the Horticulture Regional Research Station of the University at Dhaulakuan, District- Sirmour, Himachal Pradesh. In the second experiment fresh fruits, harvested from uniformly maintained trees, were divided into two lots with one lot being subjected to precooling (Hydrocooling) whereas the other lot was not precooled. Both these lots were given similar post-harvest treatments consisting of semperfresh coating, sulphur dioxide (SO2) fumigation followed by citric acid dip and carbendazim dips. Fruits from both the experiment were stored at 5+1oC and physico-chemical analysis of fruits was done at weekly intervals during the 28 days storage period.Among pre-harvest treatments the application of 25 ppm NAA proved to be the most effective treatment in improving the quality of fruits at harvest as the fruits under this treatment had better size, weight, volume, pulp/stone ratio, TSS, reducing sugar and total sugar contents and therefore these fruits were rated to have better overall acceptability. However after 28 days of storage calcium nitrate treatment generally resulted in retention of better quality characteristics. Among these 1.5 per cent Ca(NO3)2 was the most effective as it caused increases in TSS, sugars, titratable acidity and ascorbic acid contents and decreases in physiological weight loss (PLW) and polyphenol oxidase PPO activity, and therefore resulted in maximum overall acceptability of stored fruits. However mancozeb treatments were most effective in minimizing spoilage during storage. Among post-harvest treatments 1.5 per cent SO2 fumigation + 10 per cent citric acid dip in combination with precooling helped in retention of higher sugar contents, 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 in lowering PLW in addition to being almost equally effective in retaining these and some other quality characteristics on the basis of which fruits from this treatment were rated to be most acceptable. The most effective treatment in reducing spoilage during storage was 1000 ppm carbendazim.

Name of the student : Shreshtha Gaur (H-2003-39-M) Year of completion of Degree Name of Major Advisor               

: :

2005 Dr Devina Vaidya

Title of thesis : Standardization and evaluation of value-added products from white button mushroom (Agaricus bisporus)

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

from white button mushroom (Agaricus bisporus)" were conducted during 2003-2004 and 2004-2005 in the department of Post Harvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni-Solan, 173 230, (H.P.) and Post Harvest Technology laboratory, National Research Centre for Mushroom, containing about 90 per cent moisture and are a rich source of protein having most of the essential amino acid in good proportions. These are also rich in minerals and vitamins. Because of their high moisture content they are highly perishable and cannot be stored for more than twenty four hours at ambient conditions. Therefore present study was conducted to develop the value added products from white button mushroom. Mushrooms have very delicate texture and aroma and as such they require special precautions during dehydration process. So, to enhance the quality of dried/dehydrated products, among various pre-treatments and drying methods, water blanching + 0.05 per cent KMS + 0.1 per cent citric acid + 125 ppm EDTA + cabinet drier (60 + 2oC, 8 hours)/dehumidified drier (50 + 2oC, 7 hours) were found suitable. The white button mushroom flour was used to standardize different value-added products like mushroom noodles, instant mushroom soup powder and mushroom tikki mix. The value added products were prepared successfully with standardized recipe and functional properties. Polythene pouches (40-78 gsm) and aluminium pouches (52.25 gsm) were found suitable for the storage of these value added products at ambient temperature (1.7-28.1oC); one month for mushroom noodles and two months for instant mushroom soup powder and mushroom tikki mix. During storage, there was increase in moisture content. NEB, decrease in total solids, crude fat and crude fibre content in all the value added products of the packages after one month of storage. The value-added products were adjudged nutritionally protein enriched and economically at par with commercially available instant food products of same type i.e. noodles, soup powder etc.

Name of the student : Anil Gupta Year of completion of degree Name of Major Advisor               

: :

2006 Dr P C Sharma

Title of thesis : Standardization of method for oil extraction from apricot kernels

Abstract

Suitability of utilizing sweet and bitter kernel led c^ncots grown in Himadial Pradesh was evaluated for extraction of kernel oil at semi-pilot scale Mean fruit weight in both bitter kemelled and sweet kemelled apricots ranged between 8 0-15 1g and 16.0-18.3g respectively. Stone recovery was 12.7-22.2% and 11.7-13.7% in bitter and sweet kemelled apricots with highest stone recovery of 22.2% in bitter kemelled fruits collected from Karsog in Mandi district of Himachal Pradesh. Sweet kemelled apricot prts/stones were heavier in weight (2.15g) than that of stones of bitter kemelled apricots (188g) The kernel recovery from the stones of sweet kemelled apncots was 31 4-32 5% as against 30.7-33.7% kernel yield noticed in stones of bitter kemelled apricots with a highest kernel recovery of 33 7% in stones collected from Mandi. On fresh fruit basis the kernel recovery ranged between 3 9-7 5% in both types of fruits with the respective kernel oil recovery of 46.9-47.6% in sweet kemelled apricots and 45 6-46 3% in bitter kemelled apricots Thus, both types of stones otherwise thrown as waste can be utilized for the extraction of kernel oil. Further, the use of mechanical decorticator was found optimum for crushing of apricot stones with a crushing capacity of 120-140kg/hr against manual crushing of only 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 to ease of handling, complete separation and economical cost of separation against the manual operation. For extraction of oil at semi-pilot scale, the use of table oil expeller (Y2K) was optimized. 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 value of 6 2meq/kg oil was found well within the PFA standards for almond oil The sweet kemelled apricots did not exhibit the presence of the bittering component -HCN in its kernel, while in bitter kemelled apricots of Mandi, Shimla and Kinnaur areas it ranged between 148-173mg/100g The 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 did not contain any HCN. Residue/ press cake left after oil extraction through solvent extraction, oil press and oil expeller contained 98 5-102.0. 25.5-31.5 and 16.0-19.5mg HCN/100g respectively For removal of HCN from the kernels, the soaking of kernels in 10% sodium thtosulphate solution for 30-50 minutes was found most appropriate The kernel oil packed in amber coloured glass bottles and polyethylene pouches after exogenous addition of 0 02% TBHQ (tert butyl hydroquinone) 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, the quality of oil extracted from both sweet and bitter kemelled apncots remained well within the minimum specification prescribed under PFA standards for almond oil. The cost of production of oil from bitter kernels was worked to be Rs. 52.00 per 200g bottle as -gainst the price of Rs 61.50 per 200g bottles for kernel oil from sweet kemelled apricots Thus, the stones of both sweet and bitter kemelled apricots grown in Himachal Pradesh can successfully be utilized for extraction of kernel oil of good nutritional and pharmaceutical importance Therefore, establishment of oil extraction unit seems to be a profitable venture for efficientutilization of wild apricots.

Name of the student : Mayank Singhal Year of completion of degree Name of Major Advisor               

: :

2006 Dr S P S Guleria

Title of thesis : Effect of treatments and packaging materials on storage of ginger (Zingiber officinale)

Abstract

Ginger is an important spice crop of the world, known for its therapeutic values. The crop is grown from almost the sea level up to an altitude of 1500 m. The present studies were carried out to assess proper post harvest storage method for ginger rhizome with special emphasis on modification of storage pits and low pressure storage because the ginger rot prevailing as a storage problem could be tackled by conducting studies on the physiological responses of the commodity to the atmosphere and physical conditions of storage systems so employed under the present investigation The effect of different treatments on shelf life and physico-chemical changes in ginger experimentation revealed that the 0 25 % antracol (propineb 75 %) effected significantly in reducing the incidence of rhizome rot to the extent of 95 per cent and exhibited a minimum weight loss when stored in polyethylene lined modified pits; whereas the studies on the influence of packaging materials on the shelf life and physico-chemical changes in ginger reflected that conventionally craft paper bags faired better than HDPE and LDPE bags at ambient temperature 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 and physico-chemical changes in ginger showed a reduced weight loss, better appearance with complete 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 significantly under low pressure system The 20 litre low pressure system was also developed by modifying the head of an autoclave. At the same, the profile of the ginger oil showed the presence of ten fatty acids in the low pressure system.

Name of the student : Moh'd Munaff Bhat Year of completion of degree Name of Major Advisor               

: :

2007 Dr N S Thakur

Title of thesis : Standardization of drying technology of wild pomegranate (Punica granatum L.) for product development

Abstract

The present studies entitled, "Standardization of drying technology of wild pomegranate (Punica granatum L.) for product development" were conducted during 2004-2006 in the department of Postharvest 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 fruit which has got great commercial importance because of its high acidic nature is used as an acidulant in curries, chutneys and many other culinary preparations It has also good antioxidant and medicinal properties because of the presence of ascorbic acid and various phenolic compounds. Since browning is the major problem being encountered during drying and storage of its arils, so special measures are needed to get rid of this problem. Various pre-treatments like blanching, sulphuring, sulphiting, blanching + sulphuring and blanching + sulphiting with varying concentrations and time periods were tried in the present investigations The best pre-treatment (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 chemical characteristics 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 (mechanical cabinet drier; 60 + 2°C) possessing maximum desirable sensory and physico-chemical characteristics were packed and stored in three different packaging materials viz., thermofoam trays, polyethylene pouches and aluminium laminated pouches for 6 months under two storage conditions (ambient and refrigerated). During storage slight changes in various quality characteristics like moisture, pH, reducing sugars, total sugars, NEB, furfural and HMF in the dried arils packed in aluminium laminated pouches were observed but from sensory quality point of view product was most acceptable than in other packages in refrigerated conditions. Out of 7 recipes each of wild pomegranate-mint instant chutney mix and wild pomegranate-long gourd appetizer prepared from the freshly dried as well as best quality 6 months stored arils, the best recipes (R4) selected after preparation of products from freshly dried as well as 6 months stored arils were found comparable with negligible changes in sensory and chemical characteristic

Name of the student : Sabeera Muzzaffar Year of completion of degree Name of Major Advisor               

: :

2006 Dr Anju Dhiman

Title of thesis : Utilization of pumpkin (Cucurbita moschata) for

preparation of value added products

Abstract The present investigations entitled, "Utilization of pumpkin (Cucurbita moschata) for preparation of value added products" were conducted during 2004-2005 and 2005-2006 in the department of Postharvest 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 done for its processing and preservation. The study,therefore,was conducted to develop value added products from pumpkin. The pumpkin with 86.20 per cent moisture content was found to be a good source of B-carotene (11.22 mg per 100 g) and ascorbic acid (14.49 mg per 100 g) Among different 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 be the best. The method of preparation of candy and recipes for preparation of pickle as well as chutney were standardized. The ratio of 30:70 for the preparation of pumpkin-apple jam got the highest ratings amongst different combinations, which showed that a good quality jam can be prepared from pumpkin in combination with apple. The chutney prepared from T, (pumpkin shreds 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 The products can safely be stored for more than a period of six months under ambient and refrigerated conditions, however, candy stored under ambient conditions showed visual microbial spoilage at six months of storage. Storage under refrigerated temperature indicated better quality of products in terms of chemical, sensory and microbial attributes as compared to ambient conditions. The dried pumpkin products viz., instant pumpkin halwa mix (IPHM) and instant 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 best among different treatments. Hence, pumpkin can be successfully utilized for the preparation of a variety of good quality and nutritionally enriched processed products of remunerative cost

Name of the student : Surabhi Sharma Year of completion of degree Name of Major Advisor               

: :

2007 Dr Devina Vaidya

Title of thesis : Protocol for the development of Kiwi-Apple concentrate

Abstract

The kiwifruit (Actindia deliciosa) is characterized by the significant amounts of biologically activecompounds, including ascorbic acid and impressive antioxidant capacity due to the presenceof phytonutrients including carotenoids, lutein, phenolics, flavanoids and chlorophyll. Due to high vitamins and mineral contents in kiwifruit, these can be preserved in the form of processed 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 and Dressing with hydraulic press which was found to increase the juice recovery by 78.54 percent and clarity in terms of absorbance at 420 nm (0.05). The sensory characteristics for taste of pure kiwi juice (highly acidic) were found to be rejected by the panelists. So, the blending of kiwi juice of three cultivars i.e. Hayward, Allison and Bruno with apple juice in the ratio of 50:50 was standardized and Hayward juice blending was found highly acceptable by the consumers with higher physico-chemical characteristics. To reduce the volume of juices and to make it transport friendly, concentrates of 50°, 60° and 70°B from pure kiwi juice, apple juice and their blends were tried. However, Hayward-apple blended concentrate of 50°B showed minimum quality changes in respect to ascorbic acid, colour and non-enzymatic browning at refrigerated conditions during storage and was adjudged better for sensory characteristics than other concentrates 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 after reconstitution and changes during storage was also found significantly higher Kiwi-Apple blended concentrate of Hayward cultivar of 50°B concentration was adjudged better by the consumers and economically at par with commercially available fruit juice concentrate

Name of the student : Vivek Garg Year of completion of degree Name of Major Advisor               

: :

2007 Dr Devina Vaidya

Title of thesis : Effect of harvest Maturity and some biochemical treatments on storage quality of Aonla(Emblica officinalis)

Abstract The present investigations entitled "Effect of harvest maturity and some biochemical treatments on storage quality of aonla (Emblica officinalis Gaertn.)" were conducted during 2005-06 in the Department of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan- 173 230 (H.P.). The whole programme of work was divided into four separate experiments. The field experiment pertaining to preharvest treatments was laid out in the experimental orchard of Central Soil and Water Conservation Research Farm (CSWCRF). Mansa Devi Complex. Sector-4, Panchkula. Haryana. Fruit for experiments pertaining to standardization of maturity in relation to storage/preparation of dehydrated products and postharvest treatments were also procured from the same orchard. In the first experiment, fruits of aonla cultivars viz.. Banarsi, NA-7, Chakaiya and Desi were harvested at five fortnightly intervals and fresh fruits of each cultivar from all sampling dates were stored under ambient conditions and observations pertaining to changes in physico-chemical characteristics of the fruit were recorded at weekly intervals. Physical fruit characteristics such as size, weight, specific gravity. pulp:stonc ratio, juice yield along 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 of increase in these attributes tended to decrease with each subsequent picking date and almost leveled off towards the end of sampling. After 28 days of storage, fruit harvested on a particular harvest date which was specific to a cultivar retained better physico-chemical and sensory attributes and exhibited minimum mean weight loss and spoilage. The second experiment related lo 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, spoilage loss 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 cent borax treatment proved to be most effective in retaining maximum total soluble solids, reducing sugar and total sugar contents.Among postharvest treatments of chemicals, fungicides and packaging treatments. 0.05 per cent Bavistin dip combined with high density polyethylene packaging (HDPE) proved to be the most effective treatment in reducing weight loss and spoilage and this treatment also enabled the fruit to retain maximum moisture content, juice yield, titratable acidity and ascorbic acid contents and thus maximizing their overall acceptability during the entire 28 day storage period under ambient conditions. In the fourth experiment, fruits of the cultivars Banarsi, NA-7, Chakaiya and Desi were harvested on dates mentioned in Experiment-I and fruits segments were dehydrated and ground into powder Various ingredients were mixed with it to form spiced-salled aonla powder. The most suitable dates of harvest of these cultivars for the preparation of spiced powder coincided with the dates on which best quality fruits were obtained during Experiment I on the basis of overall acceptability. The product prepared from cv. Banarsi was rated to be best followed by NA-7. Chakaiya and Desi. respectively.

Name of the student : Umesh Sharma Year of completion of degree Name of Major Advisor               

: :

2008 Dr K S Thakur

Title of thesis : Effect of Pre- and Postharvest Treatments on storage quality of plum cv. Santa

Abstract The present studies entitled "Effect of Pre- and Postharvest Treatments on Storage Quality of plum cv. Santa Rosa" were conducted during 2007-2008 in the Department of Postharvest Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry Nauni, Solan (H P). The whole programme of work was divided into two experiments.The experiment pertaining to application of preharvest treatments was laid out in the experimental field of Department of Fruit Science, Dr Y S Parmar University of Horticulture and Forestry Nauni, Solan (H P). Among the preharvest treatments, 6 ppm CPPU proved to be best because it resulted 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 and spoilage. CaCl2 treatment also enabled the fruit to retain maximum fruit firmness, acidity and overall acceptability during the 35 days storage period. These treatments were also effective in reducing the enzymatic activity thereby reducing the overall ripening process. Among Post harvest treatments, the fruits which were treated with 750 ppb 1-MCP retained maximum firmness, titratable acidity and reduced enzymatic activity, whereas (Bavistin+ LDPE 150 Gauge) was effective in reducing PLW, retaining sugar, and reducing the overall ripening changes and fruit spoilage thereby proving to be effective in increasing storage life and the overall acceptability of fruits Name of the student : Priyamwada Kaushal Year of completion of degree Name of Major Advisor               

: :

2008 Dr P C Sharma

Title of thesis : Studies on extraction and utilization of pectin from apple pomace

Abstract Suitability of utilizing apple pomace generated from apple juice processing industries in Himachal Pradesh for extraction of pectin at semi-commercial scale was evaluated. Various apple cultivars were evaluated for their pectin content. Golden Delicious, Jonathan and Granny Smith cultivars of apple were found to contain larger amount of pectin in fruits, juice, peel as well 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 to he the richest source of pectin among various fruit parts viz. juice, peel, pomace and whole fruit with 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 untreated pomace was found to yield the highest amount of pectin (9.01% on dry weight basis); hence it is the 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 necessity of drying for easier handling, blanched dried pomace was considered more suitable and hence optimized. Optimum pectin yield of 8.57% (dwb) was obtained from extraction by using 0.05N HCI. The yield of pectin from water and oxalate extractions was lower, while addition of one more unit operation in sequential combination extractions along with comparatively low increase in 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 aluminium chloride. Pectin extracted from unblanched fresh pomace was found to have better quality with the 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 pomace Among extinction methods, pectin from acid extraction having equivalent weight of 1036.8, 7.47% methoxyl content, 61.68% anhydrogalacluronic acid content, 68.76% degree of esterificaiion and jelly grade of 116.88 was found to be significantly superior with respect to quality, while precipitation by using 95% cthanol resulted in pectin with comparable quality as that 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 with respect to physico-chemical as well as sensory characteristics. Thus, the successful use of pectin extracted from apple pomace from commercial fruit processing plants in India for the manufacture of value added products seems feasible. The cost of production of pectin from apple pomace, after taking into account the input costs, labour and processing charges, was found to be Rs 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 income besides checking environmental pollution.

Name of the student : Mutum Preema Devi Year of completion of degree Name of Major Advisor               

: :

2008 Dr V K Joshi

Title of thesis : Refinement of extraction method and evaluation of anthocyanins from plum

Abstract Colour is the most important attribute of any article especially food colour. Colour is the first characteristics perceived by the senses and helps in determining acceptability, judging quality and increased aesthetic values of food. Increasing consumer awareness for natural products with no chemical additives and certified dyes has necessitated the need to exploit food colourants of natural origin. Present investigations were carried out to produce anthocyanin pigment as natural food colourants. Four types of anthocyanin extraction method were tried where different concentrations of ethanol and citric acid were used. The optimum method of extraction was found to be 50% ethanol with 0.2% citric acid. This extraction method gives highest anthocyanin content (103.4 mg/100ml) and attractive appearance. The anthocyanin extracts were concentrated, where two concentration ratios (10:1 and 8:1) were tried, out of which optimum concentration of the anthocyanin extracts were found to be 10:1, since anthocyanin content was found to be maximum in 10:1 concentration (325 mg/100ml) of the 50% ethanol with 0.2% citric acid extraction method as compared to the other methods tried. Taking this concentration, two drying methods i.e. spray drying and freeze drying, with different carriers of different concentrations were tried. The optimum drying method was observed in spray drying with 300B maltodextrin as carrier, since freeze drying was found to be time consuming and costly while spray drying being performed in pilot scale and a large quantity of powder can be produced in one go. Moreover, maltodextrin helps in encapsulating the sensitive colour, it was found to be the best carrier. With 300B concentration of maltodextrin, the ‘a’ value which accounts for the depth of redness was maximum (14.06). Storage stability in RTS beverage model solution and squash based model solution showed more effect of temperature at 350C than in 00C. There was less change in dark light condition than in day and UV light. The change in colour was rapid in the first 1 month than in the later period of storage. The cost of the crude anthocyanin pigment was Rs19.4/g.So, by the use of plum pomace and with the above optimized conditions, crude anthocyanin pigments can be produced. Use of these pigments in processed food is promising with large economic potential.

Name of the student : Amandeep Gill Year of completion of degree Name of Major Advisor               

: :

2008 Dr V K Joshi

Title of thesis : Preparation and evaluation of low alcohol plum wine

Abstract

Plum (Prunus salicina L.), a highly perishable fruit grown in Himachal Pradesh. The fruit is bestowed with attractive colour, flavour and taste and can be utilized in preparation of alcoholic beverages. The objectives of present investigation were to standardize the techniques for low alcohol plum wine production, to standardize the preservation technique of low alcohol plum wine, to study the changes occurring in wine during maturation and to work out the economics of product. 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 inoculation only with Schizosaccharomyces pombe to check the deacidifying effect in the treatment. On the basis of physico-chemical characteristics Schizosaccharomyces pombe culture didn’t show good results except that all the treatments can successfully be used for wine preparation as these wines had better physico-chemical characteristics. Blending of wine with different proportions of sand pear juice showed that blending at 20 per cent and 30 per cent of pear juice will not only reduce the 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 at 70oC for 10 minutes and 80oC for 2 minutes showed inhibition of spoilage on the basis of microbial 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 months should be given to the plum wine for improvement in quality and changes occurring during maturation, considered desirable for improvement. Cost of production was found lower than the other fruit wines prevailing in the market. It can be considered that plum wine with low alcohol content hold promise for preparation of quality wine by the treatment evaluated and the method standardized.

Name of the student : Dechen Tshering Year of completion of degree Name of Major Advisor               

: :

2009 Dr K S Thakur

Title of thesis : Retention of Storage Quality of July Elberta Peach by Pre- and Postharvest Treatments

Abstract

The present investigations entitled “Retention of Storage Quality of July Elberta Peach by Pre- and Postharvest Treatments” were conducted during 2008-2009 in the Department of Postharvest Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry Nauni, Solan (H P). The whole programme of work was divided into two experiments. The experiment pertaining to application of preharvest treatments was laid out in the experimental field of Department of Fruit Science, Dr Y S Parmar University of Horticulture and Forestry Nauni, Solan (H P), while fruits for the application of postharvest treatments were procured from Rajgrah area of Sirmour district. All the preharvest treatments showed a beneficial effect on physical, biochemical and sensory parameter of fruits in comparison to control fruits. Among the preharvest treatments, 6 ppm CPPU proved to be best in producing larger and heavier fruits at harvest. Calcium chloride treatment @ 1.5 per cent proved to be the most effective in reducing physiological loss in weight and minimizing deterioration in fruit quality during storage at 2 ± 1 ºC. CaCl2 treatments also enabled the fruit to retain maximum fruit firmness, acidity and overall acceptability during the 28 day storage period. Econeem treatment @ 0.45 per cent efficiently reduced spoilage of fruit due to rots during storage. These treatments were also effective in reducing the enzymatic activity thereby reducing the overall ripening process and prolonging storage life. Among postharvest treatments, fruits that were treated with 750 ppb 1-MCP retained maximum firmness, titratable acidity and exhibited reduced enzymatic activity, whereas 0.3 per cent Econeem plus packaging in 150 Gauge LDPE was effective in reducing PLW, retaining sugars and minimizing fruit spoilage thereby proving to be effective in increasing storage life and overall acceptability of fruit

Name of the student : Swati Karki Year of completion of degree Name of Major Advisor               

: :

2009 Dr K D Sharma

Title of thesis : Development and evaluation of functional food products from carrot pomace

Abstract The present investigations entitled “Development and evaluation of functional food products from carrot pomace” were conducted during 2008-2009 in the department of Post-harvest Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry Nauni, Solan. Carrots are considered a functional food with significant health-promoting properties. 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. After juice extraction, up to 40-42% carotenoids are left with carrot pomace along with appreciable amount of fibers. Steam blanching of carrot pomace for 3 min and adding 2000 ppm potassium metabisulphite to it before dehydration gives excellent quality dried product which could further be 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. The developed products are shelf-stable at ambient temperature during a storage period of 6 month while 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 in terms 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 for the preparation of a variety of good quality and functionally enriched products.

Name of the student : Ghan Shyam Year of completion of degree Name of Major Advisor               

: :

2009 Dr V K Joshi

Title of thesis : Preparation and Evaluation of Wild Apricot Fruit Mead and Vermouth

Abstract Wild apricot (Prunus armenica L.) is an important fruit of family Rosaceae. The fruit is a drupe i.e. endocarp is stony and found growing wild at higher altitude. The fruit has high acidity and fibre content, so either the fruit is dried or converted into hard liquors by the tribal people, which completely lacks in nutrients but also have methanol content. Present investigations were carried out to prepare wine, mead and vermouth from it. Three initial TSS (22, 24 and 26°B) were used to prepare wild apricot sugar and honey must, out of which rate of fermentation of 26ºB honey must was the highest, whereas the fermentation efficiency of 24ºB wild apricot sugar must was the highest. Further the maturation was carried out for six months with three different wood chips i.e. Quercus, Bombax and Acacia. On the basis of physico-chemical and sensory quality characteristics, wild apricot sugar based wine of 22ºB, Quercus treated was the best. Out of the three TSS, to prepare the wild apricot mead 26ºB was the optimum. Wild apricot vermouth was prepared 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. Physico-chemical characteristics 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 total carotenoids 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 and product 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 of production (58.50 Rs/200ml bottle) than wild apricot mead (33.75 Rs/200ml bottle) followed by wild apricot sugar wine (26 Rs/200ml bottle). Use of these products and process is promising with large economic potential.

Name of the student : Meenakshi Thakur Year of completion of degree Name of Major Advisor               

: :

2010 Dr V K Joshi

Title of thesis : Use of Steviosides Sweetness for the Prepration of Aonla RTS Beverages

Abstract

Aonla (Emblica officinalis) is an indigenous fruit of family Euphorbiaceae. Owing to its hardy nature, suitability to various waste lands, nutritive and therapeutic value, aonla has acquired an important role. The fruits are rich in vitamin C. It is highly valued in indigenous system of medicines. Stevia is a non-nutritive sweetener which is 250-300 times sweeter than sugar. The stevia is antidiabetic, antihypertensive, helps to reduce weight and tooth caries, having antimicrobial activity and is a cardio tonic. The present investigation was carried out to prepare aonla RTS beverage sweetened with stevia extract. The stevia extract was prepared at different temperatures (50, 60, 70°C) and at different dilutions (1:50. 1:100 and 1:150). The stevia extract of 1:50 dilution at 50°C temperature was rated the best by the panellists for taste, aroma and overall acceptability. The sweetness potential of stevia extract in 1:1 dilution matched with sugar solution of 15 per cent to the maximum extent. Acceptable and palatable aonla RTS beverage was developed having 15 per cent juice with 12.00°B TSS on the basis of sensory quality. Out of various 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 at different storage intervals of 0, 15, 45, 90 and 180 days. During storage, there was an increase in total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and ascorbic acid. The storage study indicated that the product could be successfully stored for 180 days of storage. The cost of production nof standard aonla RTS was Rs. 8.55/200 ml bottle while that of stevia extract sweetened aonla RTS beverage was Rs. 8.23/200 ml bottles. It could be marketed as health promoting drink.

Name of the student : Pooja Lakhanpal Year of completion of degree Name of Major Advisor               

: :

2010 Dr Devina Vaidya

Title of thesis : Development and Evaluation of honey enriched fruit nectars

Abstract The present study entitled “Development and Evaluation of honey enriched fruit nectars” was conducted during 2008-2009 and 2009-2010 in the Department of Post Harvest Technology, Dr Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan-173230 (HP). The fruit nectars are characterized by a higher percentage of fruit pulp so, these are thick in consistency and are more nutritious than fruit juices. The quality of the fruit nectars in terms of sensory and nutritional 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 mainly due to high level of fructose, which are easily digestible simple sugars and honey also serve as a source of natural antioxidants. So, the fruit nectars (kiwifruit, mango and guava) were prepared by using different floral honey (mixed flora honey, mustard honey and eucalyptus honey) in place of sugar and were analysed for different quality characteristics at fresh stage and during storage 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, the mango and guava fruits can be successfully utilized for the preparation of honey enriched fruit nectars, while in case of kiwifruit nectars a rapid colour change was observed after processing and storage. The storage of fruit nectars at low temperature was found optimum with minimum changes in their physico-chemical and sensory quality. The preparation of mustard honey based nectar and storage at low temperature in mango and mixed flora honey based nectar in guava were found optimum with minimum changes in their physico-chemical and sensory characteristics, while incase of kiwifruit the nectars were liked by panelists at fresh stage but during 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 and guava) were ranked lower by the panelists at fresh stage and during storage due to their peculiar flavour. These fruit nectars were economically cheaper than the commercially available fruit nectars. So these honey enriched fruit nectars could be marketed as health drinks.

Name of the student : Vinay Chandel Year of completion of degree Name of Major Advisor               

: :

2011 Dr K D Sharma

Title of thesis : Studies on functionally enriched fruit rolls

Abstract

The present study entitled “Studies on functionally enriched fruit rolls” was conducted in the Department of Food Science and Technology, Dr. Y.S. Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2010-2011. The results of present findings revealed that apple, peach, pear and persimmon fruits grown under mid and high hills of Himachal Pradesh can be used successfully for the preparation of different types of fruit rolls along with the oat flour to increase its nutritive and functional value. Treatment ‘T3’ (250B) in apple, pear and peach and ‘T4’ (30oB) in persimmon were found best among all the treatments in single fruit rolls. Among the mixed fruit rolls, ‘T4’ (45:55) in apple-peach and apple-persimmon, ‘T3’ (55:45) in apple-pear and pear-persimmon, and ‘T2’ (70:30) in peach-pear and peach-persimmon were found best among all the treatments. In fruit-oat rolls ‘T1’ (90:10) was found best among all the treatments on the basis of sensory evaluation. All the products were found to be rich in phenols having high antioxidants potential with maximum content in persimmon followed by apple. Slight increase was recorded in moisture content, reducing sugars and 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 storage period. Slight decrease in sensory characters was observed after 6 months of storage, which was comparatively less in laminated pouches stored under refrigerated conditions as compared to polythene pouches stored under ambient storage. Microbial analysis showed that all the products were safe for consumption as no apparent growth was detected during storage period. All the fruit 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 and profitable utilization of stone and pome fruits thus, ensuring better returns to the growers.

Name of the student : Anshu Sharma Year of completion of degree Name of Major Advisor               

: :

2011 Dr K S Thakur

Title of thesis : Effect of Some Postharvest Treatments on Storage Quality of Apple cv. Royal Delicious

Abstract

The present investigations entitled “Effect of Some Postharvest Treatments on Storage Quality of Apple cv. Royal Delicious” were conducted during 2010-2011 in the Department of Food Science and Technology, College of Horticulture, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan (H P). The whole programme of work was divided into two experiments. Fruits for the application of postharvest treatments were procured from Devidhar village in Rohru area of Shimla district. All the treatments showed a beneficial effect on physical, biochemical and sensory parameter of fruits in comparison to control fruits. Among all treatments, 1250 ppb 1-MCP proved to be the best in retaining the storage quality of fruits under both ambient and refrigerated storage systems. After applying 1-Methylcyclopropene (1-MCP), Aloe vera leaf extracts alone and in combination with CaCl2 and Starlight waxing treatments, fruits were stored under ambient and refrigerated conditions for 45 and 150 days, respectively. These treatments in general, slowed down the physiological changes and respiration rate of fruits, thereby proving to be effective in maintaining fruit quality both during ambient and refrigerated storage. 1-MCP (1250 ppb) was the most effective treatment in this regard as the fruits retained maximum firmness, titratable acidity and exhibited lower decreases in physiological loss in weight, starch disappearance besides showing lower changes in TSS and sugar contents. Starlight waxing (75%) and Aloe vera leaf extracts, especially in combination with 1 per cent CaCl2 were also quite effective in retaining quality of fruits in comparison to control fruits. These fruits also had higher sensory evaluation rating and hence the best overall acceptability ratings. However, Aloe vera whole leaf extract in combination with 1.0 per cent CaCl2 efficiently reduced spoilage of fruit due to rots during storage.