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Charanjit Kaur  - - - 
Top co-authors
Meenakshi Singh

114 shared publications

Indian Agricultural Research Institute

Kalyan Barman

16 shared publications

Indian Agricultural Research Institute

R. K. Pal

11 shared publications

Indian Agricultural Research Institute

Ram Asrey

5 shared publications

Indian Agricultural Research Institute

S. K. Jha

2 shared publications

Indian Agricultural Research Institute

2
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Publication Record
Distribution of Articles published per year 

Total number of journals
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2
 
Publications
Article 0 Reads 4 Citations Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits du... Kalyan Barman, Ram Asrey, R. K. Pal, Charanjit Kaur, S. K. J... Published: 10 August 2011
Journal of Food Science and Technology, doi: 10.1007/s13197-011-0483-0
DOI See at publisher website
PubMed View at PubMed
ABS Show/hide abstract
Functional properties (anthocyanins, antioxidant, ascorbic acid and tannin) and sensory score were determined in pomegranate fruits at two storage temperatures (3 and 5 °C) after treatment with 2 mM putrescine and 1 : 10 carnauba wax (carnauba wax : water). The treatments (putrescine and carnauba wax) were given by immersion method followed by storage up to 60 days. Both treatments retained significantly higher anthocyanins, antioxidant, ascorbic acid, tannin and sensory qualities as compared with control fruits under both the storage conditions. Combined application of putrescine + carnauba wax showed better response in retaining functional properties than putrescine treated or nontreated fruits. The impacts of putrescine and carnauba wax treatments were found more pronounced after 30 days at 3–5 °C storage temperature in retaining functional and sensory qualities. After 60 days of storage, putrescine + carnauba wax retained about 25% higher antioxidant activity both at 3 and 5 °C storage temperatures.
Article 0 Reads 2 Citations Antioxidant Composition of Red and Orange Cultivars of Tomatoes (Solanum lycopersicon L): A Comparative Evaluation Shweta Walia, Meenakshi Singh, Charanjit Kaur, RAJ KUMAR, Su... Published: 20 December 2009
Journal of Plant Biochemistry and Biotechnology, doi: 10.1007/bf03323443
DOI See at publisher website
ABS Show/hide abstract
Fourteen commercial cultivars of tomato were analyzed for their antioxidant composition. There was significant difference (p−1) than yellow cultivars (0.769 to 1.238 mg 100g−1). Mean total polyphenolic content and total antioxidant activity in red cultivars was also higher than those in yellow cultivars. Overall cherry tomatoes had highest phenolic content and appeared to be a promising cultivar in terms of their health promoting effects. The results highlight an existing unexploited variability in yellow tomato to improve their antioxidant properties.