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Ranjitha K

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Designation: 
Senior Scientist (Microbiology- Ag Science)
Division/Section: 
Division of Post Harvest Technology and Agricultural Engineering
Specialisation: 
Food Microbiology
Qualification: 
PhD
Research Accomplishments: 

(During the Period of 2019-2023) 

  1. Standardisation of protocols fro minimal processing of fruits and vegetables
  2. Development og Prbiotic beverages from fruits
  3. Functioning as Technical Manager, Food Safety Referral laboratory, ICAR-IIHR
Varieties / Technologies Developed: 

 

  1. Minimal processing technologies for fruits and vegetables
  2. Probiotic beverage technologies, Fruit wine Technologies
Publications: 

(Best 10/High Impact) 

  1. Ranjitha, K., Rao, D. S., Shivashankara, K. S., Oberoi, H. S., Roy, T. K., & Bharathamma, H. (2017). Shelf-life extension and quality retention in fresh-cut carrots coated with pectin. Innovative Food Science & Emerging Technologies, 42, 91-100.
  2. Ranjitha, K., DV, S. R., Shivashankara, K. S., & Roy, T. K. (2018). Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Food chemistry, 256, 1-10.
  3. Ranjitha, K., Shivashankara, K. S., Rao, D. S., Oberoi, H. S., 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, 844-854.
  4. Ranjitha, K., Sudhakar Rao, D. V., Shivashankara, K. S., & Roy, T. K. (2015). Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh-cut green bell pepper. Journal of Food Science and Technology, 52(12), 7872-7882.
  5. Ranjitha K, Kaushik BD. Influence of environmental factors on accessory pigments of Nostoc muscorum. Indian Journal of Microbiology. 2005; 45:67-69
  6. Sachin, A.J., D.V. Sudhakar Rao, K. Ranjitha, C. Vasugi, C.K. Narayana and K. Ravishankar(2021). Differential effects of postharvest application of ethylene inhibitors on guava stored under ambient conditions. Journal of Environmental Biology 42:1395-1404
  7. K Ranjitha, KS Shivashankara, DV Rao, TK Roy Retention of freshness and isothiocyanates in fresh-cut radish (Raphanus sativus var. Longipinnatus) through glucose dip treatment. Journal of Food Science and Technology(1), 409-415
  8. K Ranjitha, HS Oberoi . 2019. Food Flavours from yeasts: improved productivity through biotechnological interventions and process optimization. Current Biotechnology 7 (3), 199-213
  9. Sachin, A. J., Rao, D. V., Ravishankar, K., Ranjitha, K., Vasugi, C., Narayana, C. K., & Reddy, S. (2022). 1-MCP treatment modulated physiological, biochemical and gene expression activities of guava during low-temperature storage. Acta Physiologiae Plantarum, 44(12), 1-9.
  10. Ranjitha K & Narayana, C.K. & K, Roy. (2015). Process standardization and quality evaluation of wine from Cavendish banana ( Musa , genome AAA) cv. Robusta. Indian Journal of Horticulture. 72. 153. 10.5958/0974-0112.2015.00030.4.

Book Chapter

  1. D. V. Sudhakar Rao, Anuradha Srivastava, and RanjithaK . 2018. Active and Smart Packaging Techniques in Vegetables In:.Advances in Post Harvest Technologies of vegetable crops. (Eds). B. Singh, s. Singh. Apple Academic Press. P.558. ebook ISBN 9781351664165
  2. Ranjitha K., Harinder Singh Oberoi. 2020. Novel antimicrobials for extending the shelf life of fruits. In:Emerging Technologies for shelf life enhancement of fruits. Eds (Dar BN and Mir S). Apple Academic Press,pp.239-265. ISBN 9781771888028
  3. Ranjitha K. 2021. Fermentation Technology in wine making and its health benefits. Sharma. GK., SemwalA.D. , Xavier, J R. In: Advances in Fermented Foods and Beverages. New India Publishing Agency, India. P.405-421. ISBN978-93-90175-69-7
  4. K. Ranjitha. 2021. Current Expansions in Microbiology for Food Preservation. In :Advances in Processing Technology. Eds ( Sharma. GK., SemwalA.D. , Yadav D K. ) ISBN : 978-93-90083-22-0. New India Publishing Agency, New Delhi. p71-97
  5. Ranjitha, K., Reddy, V. R., & Oberoi, H. S. Microbial Valorization of Food Industry Wastes for Production of Nutraceutical Molecules. In Sustainable Microbial Technologies for Valorization of Agro-Industrial Wastes (pp. 115-134). CRC Press.
  6. Ranjitha, K., Ranjitha, J. (2022). Decontamination of Sprouts. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_5
  7. Sujayasree O J., Pandiselvam, , Kumar PC, Nayaka VSK, Pooja AAK, Chaitanya & Ranjitha K. Role of ozone in detoxification of mycotoxins in Food Systems. In: Handbook of Emerging Non-thermal Food Processing Technologies, Apple academic Press In Press)
Patents: 
Technologies on Extension of shelf life of fresh-cut vegetables, Technologies on wine making
Awards & Recognitions: 

Member, Scientific Panel, Alcoholic Beverages, FSSAI ; Member, FAD 10 BIS, India, Assessor (Biological Testing), NABL, India, Recognized Faculty & PhD guide, ICAR-IARI (IIHR outreach campus)

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