Sujayasree O.J

World Vegetable Center | AVRDC · Postharvest Technoogy

Mycotoxins are health-threatening fungal metabolites that have been found in several foods around the world. However, agricultural, transportation, and storage management strategies have been employed to reduce the production of mycotoxins, they are not effective in eliminating mycotoxins. In this context, the application of ozone has emerged for t...

Farmers produce grains, fruits, vegetables and Livestock’s whereas farm produces are consumed after processing. Therefore, food processing is an important intervention in the agriculture value chain. It is very critical intervention as it reduces post-harvest losses at farmer’s level and links the farm gate to consumer plate. Food processing add si...

Over the years, the Agricutlure Marketing System has created several layers of intermediaries, lengthening the supply chain and increasing the opportunity for cartels to form, which in turn drive prices down for farmers and up for consumers. Direct marketing of farm produce through farmers markets continues to be an important sales outlet for agric...

In the past decade, the plant‐based meat alternative industry has grown rapidly due to consumers’ demand for environmental‐friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such incre...

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted...

Evaluation of fruit quality at various phases of the postharvest is imperative to offer superior quality to consumers. Biospeckle laser technology, an optoelectronic approach has numerous merits, such as low-cost, rapid, and nondestructive. In contrast to other multispectral approaches, laser light can portray biologically active sections of the sa...

The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migra...

Sensors Vision-based Robotics (SVR) mechanism designed to subdue the hard work of farmers by incrementing the rate and accuracy of the field operation work. Some of the primary functions in the field operation require hard work like plowing, sowing of seeds, and masking the seeds with soil. SVR autonomous mechanism gives strength to picking tasks a...

Candies and toffees are chewable confectionery items which are made of sugar, acids and fruit or vegetable pulp as major ingredients. Fruits and vegetables like apples, ginger, mangoes, guava, carrots and citrus peels have been used to prepare candies and toffees. Processing of candies and toffees is an osmotic dehydration process where sugar goes...

A fresh flower is still a living specimen even though it has been cut from the plant. Its maximum potential vase life, although acceptable in the marketplace, is short. There are many impinging forces that can interact to reduce fresh-flower vase life. As an industry, we need to be more successful in preserving the potential life of fresh flowers....

Ethylene is a simple organic molecule existing as a gas in nature and as a waste product of domestic and industrial processes. It can either be beneficial or harmful, depending on where and in what quantity it is produced. It has a great significance in postharvest technology because ethylene accelerates ripening, de-greening along with detrimental...

Post harvest losses in horticultural crops are due to diverse reasons. Physiological change, physical damage, chemical injury and pathological decay are the major problems faced by growers after the harvest of horticultural commodities. The diseases which develop on harvested parts of the plants like seeds, fruits and also on flowers are the post h...

Sensors Vision-based Robotics (SVR) mechanism designed to subdue the hard work of farmers by incrementing rate and accuracy of the field operation work. Some of the primary functions in the field operation requires hard work like plowing, sowing of seeds, and masking the seeds with soil. SVR autonomous mechanism gives strength to picking tasks asso...

Electro-hydrodynamic processes namely electrospinning and electrospraying are facile, cost effective and flexible methods that utilize electrically charged jet of polymer solution for production of fibers or particles at micron, submicron and nanoscale. The electrospun fibers and electrosprayed particles possess many structural and functional advan...

Fermentation of foods has been adopted over many generations, primarily due to their commercial significance with enriched flavours and high-profile nutrients. Fermentations happen when microorganisms utilize the organic substrate in order to maintain their own metabolic processes. Natural fermentation has played an imperative role in development o...

The importance of precooling can be clearly recognised as it is portrayed as an intricate and essential part of the proper temperature management of all horticultural crops. Precooling is in essence the removal of heat or the reduction in temperature of the perishable produce as soon as possible after harvest. This process slows the respiration rat...

Fruit and vegetable processing is one of the major industries in today’s date. A considerable portion of fresh fruits and vegetables are being processed nowadays. The industrial processing of fruits produces a considerable quantity of by-product or wastes. A major part of the waste is the pomace. This pomace however is not that useful in the main s...

Sweetness in food is very much important for sensory purpose. Acceptability of many food products are directly correlated with the amount and quality of sweetness present in the particular food product. Sweetness in food is mainly imparted through the use of sugar which is chemically sucrose and is obtained from either sugar cane or sugar beet. But...