Dr. V.b. Kudachikar
Principal Scientist
Department of fruit and vegetable technology
Central Food Technological Research Institute
India
Biography
Dr. V.B. Kudachikar is currently a Principal Scientist in the Department of fruit and vegetable technology Central Food Technological Research Institute, India. He completed B.Sc. (Agri.Sci.) University of Agril.Sciences. Dharwad, Karnataka, India, M.Sc. (Agri.Sci.) University of Agril.Sciences. Dharwad, Karnataka, India and PhD (Agri. Sci.) University of Agril.Sciences. Dharwad, Karnataka, India.
Research Interest
Mainly focused in the field of post-harvest technology of commercially important major, minor and underutilized fruits and vegetables that encompasses “Fruit development and maturity, technologies of modified atmosphere packaging, low temperature storage, evaporative cool storage, low and controlled atmosphere storage, combined/Hurdle preservation techniques for whole/cut fruits & vegetables. Artificial induced fruit ripening and compositional changes associated with it. Value addition to fresh fruits (after effective shelf life) by processing for appropriate processed products development and utilization of fruit peel wastes for better recovery of natural pigments, antioxidants and bioactive molecules by biotechnological approaches using specific enzyme system, defined conditions and irradiation technology for control of fruit ripening, nutritional and microbiological safety of the processed products, Inhibition of lipase inactivation in wheat germs by gamma irradiation as inhibiting treatment.
Publications
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Suresh Kallai, Ravi, R, and Kudachikar, V B* 2015.Assessment of bulb pungency level in Indian onion cultivars under influence of low doses of Ionizing radiation and short term storage.2015, International Journal of Scientific and Engineering Research, USA, 6(10):38-49.(DOI No: 10.14299/000000),Oct,2015, (Impact factor:3.8).
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Amarjeet kumar, Chauhan, A.S., Ravi, R and Kudachikar, V.B, 2016. Effect of pretreatments and storage conditions on shelf life extension of Sapota (Achras Zapota) fruit and on quality of osmo-dehydrated slices.International Journal of Current Research and Academic Review.(DOI No: http://dx.doi.org/10.20546/ijcrar.2016,404.019(IF:2.5).
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. Salman Subiki.C1 , Ravi R2 and Kudachikar V B1 *2016.Influence of pretreatments and low temperature on postharvest quality characteristics and the shelf life extension of cashew apple with and without nut.International Journal of Scientific and Engineering Research, USA, I.D.No:1080489(accepted for publication on 5-4-2016.)
