PHT MSC Abstracts

DEPARTMENT OF
POST HARVEST TECHNOLOGY
M.Sc. THESIS ABSTRACTS
Name of the student : Rakesh (H-97-10-M)

Year of completion of degree : 1999
Title of thesis : Studies on preparation and evaluation of low
calorie plum appetizer
ABSTRACT
The present investigation entitled "Studies on preparation and evaluation of

low calorie plum appetizer", was carried out during the year 1998-99 in tlle
Department of Postharvest Technology, Dr. Y. S. Pannar University of Horticulture
and Forestry, Solan. Plum accounts for 60 per cent of tlle total stone fruit production
in Himachal Pradesh. Fruits are used for dessert as well as processing purposes. But
due to high acidity and astringency, their utilization in the preparation of products are
limited. Of late, seasoned (spice based) beverages are gaining importance in tlle
market. With changing life style and good living standards, a part of our society has
become sedentary, and excess calorie consumption is considered partially responsible
for obesity, diabetes and hypertension. Therefore, dietetic fruit products are in high
demand. In tlle present investigation, low calorie plum appetizer (healtll drink) was
developed using the extracts of spices, mint, ginger, salt and non-nutritive sweeteners
at different sweetness proportions at optimum fmit constituents without
compromising sensory qualities. The development efforts had successfully reduced
calorie value of appetizers up to 14 per cent per serving with saccharin and cyclamate
at 25 per cent sweetness level. The physico-chemical and organoleptic characteristics
were recorded at different intervals during storage period of 180 days under ambient
conditions. During storage tllere was an increase in total soluble solids, reducing
sugars & pH and decrease in titratable acidity, total sugars, ascorbic acid and taImins.
Despite tlle changes observed in various physico-chemical, sensory and microbial
attributes, tlle over view of quality parameters of appetizers remained acceptable.
Cost of pr?duction of low calorie plum appetizers having similar quality and sensory
attributes with saccharin and cyclamate and 25 per cent sweetness level were Rs.
12.87 and Rs. 36.52 per 700 ml bottle. respectively and with sorbitol at 100 per cent
sweetness level was Rs. 38.11 per 700 ml bottle.
Name of the student : Devender Attri (H-96-38-M)
Title of thesis : Evaluation of ginger grwon in Himachal
Pradesh for proceeding
ABSTRACT
Suitability of ginger grown in low (900 m) mid (1400 m) and high hill (2500
m) evaluation of Himachal Pradesh was evaluated for the preparation of south by
using various pre-treatments. Peeling of soaked ginger rhizomes in abrasive peeler
was found optimum in comparison to conventional rnethod of socking ginger
rhizomes in abrasive peeler was found optimum in comparison to conventional
method of hand peeling, gunny bag and bamboo basket or peeling in lye solutin in
terms of peeling losses and ease of handling. Line treatment (2% Ca (OH)2) of peeled
ginger wholes or slices for 6 hours followed by sulphur fumigation (3 g/kg) for 4
hours prior to drying in mechanical dehydrator (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)
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 Guice powder) and Rs. 31.06/kg
(powdered RTS drink). Thus the sale price of powdered RTS drink to prepare I litre of
beverage was only Rs. 5.09 as against a market sale price of Rs. 6.16 tor commercially
available synthetic "Rasna Nimbupani' beverage. Thus, the manufacture of juice concentrate,
powder and powdered RTS drink from galgal juice seems to be a profitable proposition for
efficient utilization of galgal fruits grown in Himachal Pradesh. Preparation of galgal juice
powder also opens a new avenue for the substitution of commercial citric acid in food
industry' in preparation of various products.
Name of the student : Manisha Kaushal (H-98-33-M)
Title of thesis : Studies on canning of peaches in fruit juice
ABSTRACT
Peach, an important temperate fruit of the world, is highly valued for its
dessert and canning qualities. With the target of exploring new technology for its
profitable utilization along with improved quality and shelf-life, investigations
entitled "Studies on canning of peaches in fruit juice" were carried out. The objective
was to determine a suitable substitute of tin cans and to incorporate juice instead of
sugar in canning of peach-halves.
Lye peeled fruits of the cultivar "July Elberta" canned in a covering syrup of
40"13 containing fruit pulp or enzymatically extracted fruit juice in a concentration of
10 to 40 per cent with and without ascorbic acid (@500 ppm) were compared with the
control (40"13 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 40 0B 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 : 2000
Title of thesis : Effect of various postharvest treatment on the
storage quality of Kinnow fruit
ABSTRACT
The investigation entitled "Effect of various postharvest treatments on the

storage quality of Kinnow fruit" was canied out during the year 1999-2000 in the
Department of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture
and Forestry, Nauni, Solan, Himachal Pradesh. During the course of these
investigation the effect of various postharvest coatings/packaging treatments on the
storage quality of Kinnow fruit was evaluated under different storage systems at
fortnightly intervals by drawing rqndom samples from each treatment. On the basis of
physico-chemica] and sensory evaluation fruits stored under refrigerated conditions
were found to be better as compared to those stored under zero energy cool 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)
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)
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 (I 00% 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 conclud6d that all the
treatments selected for storage studies were found suitable after 6 months storage on
the basis of physico-chemical characteristics ( ) sensory attributes and
microbiological aspects ( ) Pulp of plum, apricot, pumpkin and kulthe-
slurry prepared showed good compatibility with tomato puree/juice for preparation of
sauces and their storability.
Name of the student : Rajinder Singh (H-98-35-M)
Title of thesis : Studies on Preservation of Cauliflower by Hurdle
Technology
ABSTRACT
Cauliflower(Brassica o/eracea var. Botrytis), a member of crucifercae family is a

major and 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 m ass 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.T h u s,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
com bination of salt viz., 5, 10, 15 per cent, KM S (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, 2 andS0drain 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 KM S in glass jars were adjudged close to fresh and rem ained 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 KM S 0.2 per cent. W hen compared to prevalent m arket price of fresh
cauliflower, the preserved cauliflower are quite cheap and are in a affordable range to a com mon
consum er.
This low cost, low energy processing technology has considerable scope for adoption
because this interm ediate technology is easy to follow, econom ical, saves valuable nutrients,
utilizes m arket surplus, promotes preservation industry and seems to be a profitable proposition
for efficient utilization of cauliflower and provides rem unerative prices to growers during glut.
Name of the student : Alkesh (H-99-27-M)
Title of thesis : Evaluation of some low chilling apple cultivars
for dehydration and development of dehydrated
fruit based products
ABSTRACT
Apple is an important fruit crop of temperate areas of India. The fruits grown
at lower elevations are poor in quality and hence, not much palatable for table
purpose. With the objective of exploring new techniques for its profitable utilization
with improved quality and shelf-life, investigation entitled “Evaluation of some low
chilling apple cultivars for dehydration and development of dehydration and
development of dehydrated fruit based products” were carried out.
Fruits of apple cultivars viz., ‘Aziza, Michal, Chahla’, ‘EC-161286, EC-

38727’, 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 SO 2
(2500 ppm) dip as pre-drying treatment for 60 min and then dried in mechanical
dehydrator at 60+2oC to a moisture content ranging form 11.31 to 14.18 per cent. The
powder was prepared by further drying the rings to 3-4 per cent moisture at 70+2oC
and then grinding. Dried apple rings and powder packed in polyethylene pouches and
laminated pouches was stored upto 6 months at ambient temperature (17-38oC). The
results revealed that there was increase in moisture reducing sugars, non-enzymatic
browing and sugar-acid ratio and decrease in total sugars, titratable acidity, ascorbic
acid, sulphur dioxide and rehydration ratio in rings as well as in apple powder.
Dehydrated rings and powders in laminated pouches retained overall better quality
than polyethylene pouches. Dehydrated rings had 15.25 per cent equilibrium moisture
content whereas for powder this value was 6.52 per cent. No apparent spoilage took
place throughout the study period of 6 months in rings and powder packed in
polyethylene and laminated pouches. Pickle prepared from dried rings after
reconstitution with water and mixing powdered species, salt, sugar etc. and the RTS
chutney acceptance. It was concluded that variety ‘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)
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)
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)
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)
Title of thesis : Processing the bittergourd for the production of
dietetuc beverages
ABSTRACT
The present investigatin entitled “Processing of bittergourd for the production

of dietetic beverages”, was carried out during the year 2000-2002 in the Development
of Postharvest Technology, Dr. Y.S. Parmar University of Horticulture and Forestry,
Nauni, Solan (H.P.). Fruit of the bittergourd is though bitter is consumed as vegetable
and is consumed as vegetable and is considered anti-diabetic. The fruit products,
which are available in the Indian fruits having medicinal properties with non-nutritive
sweeteners (reduced calorie), as a part of our society has become sedentary and excess
sugar consumption is considered partially responsible for obesity, diabetes and
hypertension, bittergourd juice extracted by Basket press after grating gave 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 40.00oB with S2 spice recipe on the basis of
sensory scores. Dieteic RTS and spiced squashes were prepared by replacing sugar
sweetness with non-nutritive sweeteners viz., sorbtol and saccharin at 25, 50, 75 and
100% level, respectively. The development effort has successfully reduced calorie
value of the developed products were recorded at different intervals during storage
period of 180 days under ambient conditions. During storage, there was increase in
total soluble solids, reducing sugars and decrease in titratable acidity, total sugars and
ascorbic acid. Despite the changes observed in various attributes, the overview of
quality parameters of RTS and spiced squash were found microbiologically stable.
Cost of production of dietetic bittergourd RTS and spiced squash having 100%
sweetness level of sorbitol and saccharin and saccharin were Rs. 8.12 and Rs. 4.47 per
200 ml bottles and Rs. 55.58 and Rs. 16.29 per 70 ml bottles, respectively.
Name of the student : Prashant Kamboj (H-2K-13-M)
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)
Title of thesis : Utilization of apple pomace for production and
evaluation of pectinass(s)
ABSTRACT
Evaluation of apple pomace (a left-over residue after juice extraction) for

pectinase (pectin methylesterase) production was undertaken so as to produce value
added by product and as a mean to reduce pollution. During the study, 10 strains of
Aspergillus 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)
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 (R 3)
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)
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)
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)
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 : 2005
Title of thesis : Standardization and evaluation of value-added
products from white button mushroom (Agaricus
bisporus)
ABSTRACT
The present studies entitled, "Sandardization and evaluation of value-added

products from white button mushroom (Agaricus bisporus)" were conducted during
2003-2004 and 2004-2005 in the department of Post Harvest Technology, Dr. Y. S.
Parmar University of Horticulture and Forestry, Nauni-Solan, 173 230, (H.P.) and
Post Harvest Technology laboratory, National Research Centre for Mushroom,
containing about 90 per cent moisture and are a rich source of protein having most of
the essential amino acid in good proportions. These are also rich in minerals and
vitamins. Because of their high moisture content they are highly perishable 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 : Yugesh Sharma (H-88-8-M)
Title of thesis : Studies on maturity standards of and processing
of carrot (Dacous carotal)
Abstract
The studies on maturity standards of and processing of carrot (Dacous carotal)

were carried out in the department of Postharvest Technology, Dr. Y.S. Parmar
Universirty of Horticulture and Forestry, Nauni-Solan during the years 1998 and 1990
and different methods of preserve making were evaluated to sdandardize the optimum
time of carrot harvest. Kanjit concentrate was available to standardize its recept:
1. The harvest period from 9th January to 4th January yielded the carrots with the
best physicochemical characteristics as compared with other dates of harvest.
2. The preserve made from the harvest of 9th and 14 January had overall
consumer acceptability with comparatively better physico chemical
characteristics signify, thereby, these may be proposed as optimum maturity
standard for harvesting carrots as compared to other dates of harvest.
3. The slow method of preserve preparation was Tiore acceptable to the penalists
than the fast method. It is recommended to follow slow sugar impregnation
methods for obtaining desirable texture colour and sugar acid blend.
4. Kanji prepared from black carrots was organoleptically rated better than the
Kanji gormed carrots particularly when prepared in earthern containers.
5. The standardized
Recipe for the Kanji concentrate included 3 per cent common salt + 0.8 per
cent rock salt + 1 per cent rye + 1 per cent cumin + 0.2 per cent large
cardemum + 0.2 per cent fenugreek + 0.2 per cent red chillies.
Name of the student : Nardev Kumar Thakur (H-88-7-M)
Title of thesis : Effect of some plant growth bioregulators and
fungicides on ripening and storability of apple
(Malus domestica Borkh.) cv. Red Delicious
Abstract
The investigations on the "Effect of some plant growth bioregulators and.

fungicides on ripening and storability of apple (Malus domestica Borkh.) cv. Red
Delicious" were conducted in two experiments. Experiment 1 related to the effect of
preharvest sprays of growth bioregulators viz., AgrosteminJ BiozymeJ Protozle, Paras
and Euphorbia royleana latex given 6 and 3 weeks before harvestJ 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)
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)
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 CaCl 2 at high concentration controls
recorded the lowest values for crude proteins.
Thew polyphenol oxidase (PPO) activity in general, increased with the advance in storage
period. However, preharvest treatment of honey (0.5%) or BA (10 ppm) proved highly effective 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)
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
Technelogy, Dr Y.S. Parmar University of Horticulture & Forestry, Nauni, Solan (H.P.).
The study comprised of two experiments, one relating t. the effect of pre-harvest
applications, of different antibrowning avents on chemical composition of composition 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, postharvest dip in different chemicals had no effect on moisture content and
total protein content.
Name of the student : Vishal Singh Barwal (H-89-10-M)
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 "Agaricus bisporus" was carried out in the Department of Postharvest
Technology Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan
(H.P.)
The study comprised of two experiments, one relating to the effect of pre-harvest
applications of different antibrowning agents on chemical composition of A. bisporus and
second on effect of postharvest dip of different chemical on cemical constituents. Citric
acid, ascorbic acid and Sodium bisulphite were use to study their antibrowning effects.
These chemicals were sprayed after 3, 4 and 6 days of pinhead stage and were analysed
for different physical and biochemical parameters.
Pre-harvest sprays of different chemicals resulted in little or no effect on physical

characteristics. Observations recorded on colour of mushroom after treating with
different chemicals indicated that most of chemicals improved the colour and 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. Among chemicals, ascorbic acid (2%) wa found to be the best treatments 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 (2.96mg/g fresh weight) with 2 per cent ascorbic
acid treatment when spray was given after 4 days of pinhead stage while control samples
resulted in lowest phenol content. Moisture percentage and total proteins were 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 gave minimum polyphenoloxidase activity and enzymatic browning. Maximum
inhibition in enzymatic browning was noticed in 20 minutes dip as compared with 10 and
30 minutes dip. Accordingly total phenols were increased and highest phenol content
(2.35 mg/g fresh weight) was noticed in nushrooms dipped in 1 per cent ascorbic acid for
20 minutes, however, post harvest dip in different chemicals had no effect on moisture
content and total protein content.
Name of the student : Narotam Kumar (H-89-9-M)
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)
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)
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)
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 CaCl 2 and Paras 200
ppm proved to be efficacious in minimizing weight loss, respication rate and ethylene
evolution and maintaining maximum firmness upto 28 days 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)
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)
Title of thesis : 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)
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)
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)
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 o. Ginger were
conducted with three chemical treatments and five storage systems. The physico-
chemical analysis was carried out keeping in view the following characters, viz. size,
weight Joss, volume. appearance, rotting, sprouting, oil, oleoresin, moisture, ash, nitrogen
and crude fibre. Among the treatments bavistin (0.1%) + Dithane M-45 (0.25%) gave the
best results in extending the storage life with minimum rotting. Similarly, modified pit
storage system gave the best result among the various storage systems. oleoresin, 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 modi1ied pit system, preserving the best quality.
Name of the student : Vikas Gupta (H-93-8-M)
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)
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-chem,ical 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)
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)
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)
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)
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)
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 ratio 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)
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 CaC1 2 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 were used to pack the fruits especially under
refrigerated storage conditions.
Name of the student : Devarajan A. (H-95-15-M)
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)
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)
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 juive 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.

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DEPARTMENT OF

POST HARVEST TECHNOLOGY

M.Sc. THESIS ABSTRACTS

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

The present investigation entitled "Studies on preparation and evaluation of

Suitability of Galgal (Citrus pseudolimon Tan.) fruits grown in Himachal Pradesh

The investigation entitled "Effect of various postharvest treatments on the

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

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

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

Fruits of apple cultivars viz., ‘Aziza, Michal, Chahla’, ‘EC-161286, EC-

The investigation entitled "Effect of various postharvest coatings on the

The investigation entitled “Effect of various pre and postharvest treatments on

The present investigatin entitled “Processing of bittergourd for the production

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

The present investigation entitled "Development and evaluation of aonla based

Suitability of utilizing hard and medium shelled walnuts grown in Himachal

The present investigation entitled “Utilization of Hill lemon (Citrus

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

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

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

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

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

The present studies "Comparative efficacy of v3rious debittering techniques in

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

Thus a predrying steeping treatment of unblanched mushrooms slices in KMS

The present investigation "Biochemical changes in relation to enzymatic

Pre-harvest spray of different chemicals resulted in little Dr no effect on physical:

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

The present investigation "Biochemical changes in relation to enzymatic

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

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

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

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

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

In general, oil yield was higher from hydro-distillation method as compared to

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

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

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

The investigation entitled “Standardization of technology for carbonated pome

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

The investigation entitled "Effect of modified atmosphere packaging and

Among different postharvest chemical treatments tried, purafil sachets(2&4)

The investigation entitled, “'Standardization of the technology and evaluation

The investigation entitled "Development of apricot-soya products and their

Considerable deterioration in quality occurred during the two weeks handling

The investigation entitled, "Standardization and evaluation of blends of apple

The present investigations entitled "Effect of various pre- and postharvest

The present investigations entitled "Dehydration studies in apricot (Prunus

Different wines showed significant antimicrobial activity against Candida

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