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Shivashankara, K.S.

Shivashankara, K.S.
Designation: 
Principal Scientist (Plant Physiology) and Head
Division/Section: 
Division of Plant Physiology & Biochemistry
Specialisation: 
Fruit and vegetable antioxidants, volatile aroma and storage disorders of fruits
Qualification: 
M.Sc (Agri), Ph.D
Experience (No. of Years): 
21
Research Accomplishments: 

Worked in the areas of flowering physiology and spongy tissue of mango, fruit and vegetable antioxidants, volatile aroma identification and fruit storage disorders especialy chilling injury in mangoes. More than 20 years of reserach experience on horticultural crops. Assessed the antioxidant capacity variations in fruits and vegetables. Studies the losses in antioxidants during storage and processing of fruits and also during different methids of cooking in vegetables. Metabolomic analysis of tomato fruit quality is also being studied. Assessed variations in metabolites in different tomato germplasm lines differing in fruit quality. Varietal variations in mango for chilling injury sussceptibility is also been assessed and membrane peroxidation levels in these varieties due to low tempearature storage is worked out.

Important Publications: 

1) Nagamani, J.E, Shivashankara, K.S, Roy T.K, 2010. Role of oxidative stress and the activity of ethylene biosynthetic enzymes on the formation of spongy tissue in ‘Alphonso’ mango. Journal of Food Science and Technology, 47(3):295-299 2) Shivashankara, K.S., T. K. Roy and G. A. Geetha 2012. Antioxidant capacity, radical scavenging ability, total phenols and flavonoids in three types of betelvine (Piper betle L.) J. Spices and Aromatic crops, 21:64-67 3) Shivashankara,K.S, Jalikop, S.H and Roy,T.K. 2010. Species Variability for Fruit Antioxidant and Radical Scavenging Abilities in Mulberry. Int. J. Fruit Sci., 10:1-12, 2010 4) Shivashankara, K.S., Seiichiro Isobe., Muhammad Imran Al-Haq., Makiko Takenaka and Takeo Shiina. 2004. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin and carotene on Irwin mango fruits stored at low temperature after high electric field pretreatment. J. Agric. Food Chem. 52: 1281-1286 5) K.S.Shivashankara , Seiichiro Isobe, Hiroshi Horita , Makiko Takenaka , Takeo Shiina. 2006. Volatile aroma constituents of tree ripe and mature green Irwin mango fruits during low temperature storage. J. Japan Soc. Hort. Sci., 75(3): 209-212. 6) N.V.Hemanth Kumar,, Ravishankar, K.V., Shivashankara, K.S., Lalitha Anand., Narayanaswamy, P., Prasad, T.G and Mukunda, G.K. 2006. Cloning and characterization of differentially expressed genes of internal breakdown in mango (Mangifera india L.) cv. Alphonso. J. Plant Physio..163:671-679. 7) H.N.K, Vasanthaiah, K.V.Ravishankar, P, Narayanaswamy and K.S.Shivashankara. 2008. Influence of temperature on spongy tissue formation in Alphonso mango Int. J. Fruit Sci 8(3), 226-234. 8) K. S. Shivashankara and S. N. Acharya. 2010. Bioavailability of Dietary Polyphenols and the Cardiovascular Diseases. The Open Nutraceuticals Journal, 2010, 3, 227-241 9) M.V.Chandravadana., G.Venkateswarlu, C.S. Bujji Babu, T.K.Roy, K.S.Shivashankara, Meera Pandey, R.P. Tewari and Y.Selvaraj, 2005. Volatile flavour components of dry milky mushrooms (Calocybe indica). Flavour Fragrance Journal, 20: 715-717. 10) Shivashankar, S and Shivashankara, K.S. (Eds). 2012. Antioxidants in plants: Role and Function, Lambert Academic Publishiers, Germany, P352. ISBN No-13: 978-3-659-21310-6; ISBN No-10: 36592131012

Contact Details
Address for Communication: 
Division of Plant Physiology and Biochemistry, IIHR, Hessaraghatta lake post, Bangalore-560089
Email Address: 
shiva@iihr.res.in
Telephone #: 
28466420 ext 243
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