Brief CV of Dr Charanjit Kaur Co-PI
Name : Dr Charanjit Kaur
Designation : Senior Scientist
Address Division of Post harvest Technology, Indian Agricultural
Research institute, New Dehi-12
Tel/Fax No. : (011)25842155
Email : chk_fht@yahoo.com
Date of Birth : 3rd Aug 1963
Name of Institute/centre Indian Agricultural Research Institute, New Dehi-110012
where presently working
Educational Qualification
Degree University Year Subject
BSc (Hons) Khalsa college, Delhi university, 1984 Botany
MSc I.A.R.I, New Delhi 1986 Horticulture( PHT)
Ph.D I.A.R.I, New Delhi 1990 Horticulture(PHT)
Professional Experience
Position Institute Period Scale of pay (Rs)
Senior Scientist IARI, New Delhi 2000 till date 12,000-18,300
Scientist (Sr. Scale) IARI, New Delhi 1996-2000 10,000-14,000
Scientist IARI, New Delhi 1991-1996 8000-13,500
Research Achievements:
1. Low cost processing process for high quality viscous tomato pulp
2. Microwave blanching for high quality frozen vegetables
3. Standardization of in-vitro protocols for measurement of antioxidant activity
4. Technology for high quality frozen slices
5. Antioxidant activity in phenolic rich products
6. Enzymatic liquefaction of black carrots
7. Optimization of process for production of anthocyanin rich plum juice
8. Development of functional products from black carrots
Research Publications
1. Kaur Charanjit and HC Kapoor (2000) Inhibition of enzymatic browning in apples, potatoes
and mushrooms. J. Sci. Ind. Res., 58, 389-394.
2. Kaur Charanjit and Kapoor, H.C (2000) Effect of different blanching methods on the physico
chemical qualities of frozen french beans and carrots. J. Food Sci. Technol 38, 65-67
3. Kaur Charanjit and Kapoor HC (2001) Antioxidants in fruits and vegetables - The
Millenium's Health- A review. International J. Food Sci. Technol 36: 703-725.
4. Kaur Charanjit and Kapoor HC (2001) Antioxidant activity and quality of minimally
processed Indian Cabbage (Brassica oleracea var Capitata) J. Food Process. and Preservation
25, 367-380.
5. Kaur Charanjit and Kapoor HC (2002) Antioxidant activity and total phenolic content of
some Asian vegetables. International J. Food Sci. Technol 37, 153-161
6. Binoy George, Kaur Charanjit, Khurdiya DS and Kapoor H.C (2004).Antioxidants in
tomato (Lycopersium esculentum) as a function of genotype. Food Chemistry 84, 45- 51
7. N Deepa, Kaur Charanjit., Singh Balraj and Kapoor H C (2006) Antioxidant activity in some
red sweet pepper cultivars. J. Food Comp. Analysis 19, 572-578.
8 N. Deepa, Kaur Charanjit, Binoy George, Balraj Singh and H.C. Kapoor (2007) Antioxidant
constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT Food
Science Technol 40, 121-129
9. Kaur Charanjit, Kumar Kiran, Dahuja Anil and Kapoor H C (2007) Variation in antioxidant
activity in some cultivars of broccoli. J Food Biochem 31, 621-638.
10. Kaur Charanjit, George binoy, Jaggi seema, Kapoor H. C (2007) Viscosity and quality of
tomato juice as affected by processing methods. Food quality 30 864-877.