Vol. 11 No. 4 (2023): Journal of Postharvest Technology

Research Article

• Sensory attributes, physico-chemical and cooking quality of pasta formulated with durum wheat semolina and refined wheat flour

  Namrata, Shiv Kumar (Author)

  1-11

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• Exploiting important horticultural and quality traits of some traditional pepper genotypes

  Marwa Chouikhi, Riadh Ilahy, Imen Tlili, Thouraya R him (Author)

  12-20

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• Farmers’ market: consumer trends, taste, preferences, and characteristics towards buying value added products directly from producer

  S Gayathri, A Vikraman, V Vinuchakravarthi, S Srinivasan (Author)

  21-28

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• Effect of pretreatment on the shelling strength of cashew nut shell

  Ashok Kumar, Swapnali Borah (Author)

  29-36

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• Effects of postharvest dipping of sodium hypochlorite and hydro-cooling on the quality of ‘Petomech’ tomato fruits

  V P Mani, A Abdul Rahaman, A C Nimbare, Y I Y. I. Buonamwen, K Musah, S Abdul Wahab, K Ghulam (Author)

  37-48

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• Temperature profile of rice grain during its heating in the domestic microwave oven

  Ashok Kumar, Sneh Lata, Rewa Kulshrestha (Author)

  49-57

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• Quality parameters and consumer acceptance of pomegranate carrot jelly

  P Sree Likhitha, G Swetha, M Niharika (Author)

  58-66

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• Minimizing oil uptake in lotus root chips: leveraging hydrocolloids for improved quality

  Kamalish M, G Gayathri (Author)

  67-75

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• Proximate composition of Lathyrus sativus (Variety Mahateora)

  Leena Preeti Lakra, S Patel, Yashwant Kumar Patel, DSVGK Kaladhar, Meesala Sudhakar, Nikki Agrawal, Swati Rose Toppo (Author)

  76-83

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• Preservation and extension of shelf life of Malus domestica using edible coating

  Shruti K Patekar, Gopa Sarma (Author)

  84-89

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