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Ranjitha K

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Specialisation: 
Food Microbiology (Probiotics, Food Fermentation, Food Safety, minimal processing of Fruits & vegetables)
Qualification: 
PhD
  1. K Ranjitha, D.V. Sudhakar Rao, K.S. Shivashankara, Tapas Kumar Roy.2018.  Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Food Chemistry. 256,  Pages 1-10
  2. K. Ranjitha,   D.V. Sudhakar Rao,   K.S. Shivashankara,  Harinder Singh Oberoi ,   Tapas Kumar Roy,   H. Bharathamma.2017. Shelf-life extension and quality retention in fresh-cut carrots coated with pectin. Innovative Food Science & Emerging Technologies.  42, Pages 91–100
  3. Ranjitha K, Shivashankara KS, H S Oberoi, Roy T K, Bharathamma H. 2017.Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention. Food Chemistry. ,  221, 15, Pages 844–854
  4. Ranjitha K and Oberoi HS (2016) Food Flavours from Yeasts: Improved Productivity through. Biotechnological Interventions and Process Optimization. Current Biotechnology. Volume 5, 1-15.
  5. Ranjitha, K. D. V. Sudhakar Rao,  K. S. Shiva Shankara ,Tapas Kumar Roy 2015. Effect of pretreatments and modified atmosphere packaging 5on the shelf life and quality of fresh- cut green bell pepper. 52(12):7872-82. J Food Sci Technol DOI 10.1007/s13197-015-1928-7
  6. Ranjitha K And C K Narayana 2015 Process Standardization and Quality Evaluation of Wine from Cavendish Banana ( Musa, genome AAA ) Cv.Robusta. Indian Journal of  Horticulture 72: 153- 155
  7.  Ranjitha, K., C.K. Narayana , T.K. Roy and A.P John. Production, quality and aroma analysis of sapodilla (Manilkara achras (Mill) Fosb.) wine 2015. Journal of Applied Horticulture . 17 (2) : 145-150
  8. Ranjitha K. and D.V. Sudhakar Rao 2014. Modified atmosphere packaging of green gram (vigna radiata l.) Sprouts for extending shelf life and acceptance in indian market Asian J. Dairy & Food Research, 33 (2) : 91-97
  9. Desmukh S.Ranjitha K,  Meera Pandey. 2014. Effect Of UV-C irradiation  On Post Harvest  Quality Of Oyster Mushrooms. Mushroom Research 23 (2) : 147-154
  10. Ranjitha K, C K Narayana And T K Roy 2013. Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana ( Musa Sp, Group AAA ) Cv.Robusta.Journal of Horticultural Sciences
  11. Ranjitha, K., S. Shivashankar, G.S. Prakash,  P. Sampathkumar, T.K.  Roy and E.R. Suresh 2015. Effect of vineyard shading on the composition, sensory quality and volatile flavours of Vitis vinifera L.cv. Pinot Noir wines from mild tropics. Journal of Applied Horticulture 17(1):3-6
  12. Ranjitha K and  B.N.S. Murthy and E.R.Suresh 2014. Evaluation Of Grape Varieties For Wine Making.  Journal of Horticultural Sciences 74-78
  1. Ranjitha K, BD Kaushik, 2005 Influence of environmental factors on accessory pigments of Nostoc muscorum  Indian Journal of Microbiology 45(1) pp 67-69
  2. Ranjitha K, BD Kaushik, 2005 Purification of phycobiliproteins from Nostoc Muscorum  Journal of Scientific and Industrial Research 64 pp 372-379
Technologies on Extension of shelf life of fresh-cut vegetables, Technologies on wine making
Division of PHT and Agricultural Engineering
Address for Communication: 

Flat No.211, Mahaveer Desire, Opp: Chikkabanavara Railway Station, Bengaluru-560090

Email Address: 
Ranjitha.K@icar.gov.in
Telephone #: 
080-23086100 Extn 377