![\"\"](\"http:\/\/www.kpifoodconsult.com\/wp-content\/uploads\/2021\/02\/chalermchai.jpg\")
<\/p>\n<\/p>\n
\u0e23\u0e28.\u0e14\u0e23.\u0e40\u0e09\u0e25\u0e34\u0e21\u0e0a\u0e31\u0e22 \u0e27\u0e07\u0e29\u0e4c\u0e2d\u0e32\u0e23\u0e35<\/strong><\/p>\n \u0e1b\u0e23\u0e30\u0e27\u0e31\u0e15\u0e34\u0e01\u0e32\u0e23\u0e28\u0e36\u0e01\u0e29\u0e32<\/strong><\/p>\n <\/p>\n \u0e2a\u0e32\u0e02\u0e32\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23\u0e17\u0e35\u0e48\u0e21\u0e35\u0e04\u0e27\u0e32\u0e21\u0e0a\u0e33\u0e19\u0e32\u0e0d\u0e1e\u0e34\u0e40\u0e28\u0e29<\/strong><\/p>\n \u0e1b\u0e23\u0e30\u0e2a\u0e1a\u0e01\u0e32\u0e23\u0e13\u0e4c\u0e17\u0e35\u0e48\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27\u0e02\u0e49\u0e2d\u0e07\u0e01\u0e31\u0e1a\u0e01\u0e32\u0e23\u0e1a\u0e23\u0e34\u0e2b\u0e32\u0e23\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22\u0e17\u0e31\u0e49\u0e07\u0e20\u0e32\u0e22\u0e43\u0e19\u0e41\u0e25\u0e30\u0e20\u0e32\u0e22\u0e19\u0e2d\u0e01\u0e1b\u0e23\u0e30\u0e40\u0e17\u0e28<\/strong><\/p>\n 5.1 \u0e1c\u0e39\u0e49\u0e2d\u0e33\u0e19\u0e27\u0e22\u0e01\u0e32\u0e23\u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 : \u0e0a\u0e37\u0e48\u0e2d\u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22<\/p>\n 5.1.1 \u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 \u201c\u0e01\u0e32\u0e23\u0e27\u0e34\u0e40\u0e04\u0e23\u0e32\u0e30\u0e2b\u0e4c\u0e1b\u0e23\u0e34\u0e21\u0e32\u0e13\u0e2a\u0e32\u0e23\u0e2d\u0e2d\u0e01\u0e24\u0e17\u0e18\u0e34\u0e4c\u0e43\u0e19\u0e1c\u0e25\u0e44\u0e21\u0e49\u0e17\u0e49\u0e2d\u0e07\u0e16\u0e34\u0e48\u0e19\u0e17\u0e35\u0e48\u0e2a\u0e33\u0e04\u0e31\u0e0d\u0e02\u0e2d\u0e07\u0e1b\u0e23\u0e30\u0e40\u0e17\u0e28\u0e44\u0e17\u0e22\u201d (RDG5220054) \u0e08\u0e32\u0e01\u0e2a\u0e33\u0e19\u0e31\u0e01\u0e07\u0e32\u0e19\u0e01\u0e2d\u0e07\u0e17\u0e38\u0e19\u0e2a\u0e19\u0e31\u0e1a\u0e2a\u0e19\u0e38\u0e19\u0e01\u0e32\u0e23\u0e27\u0e34\u0e08\u0e31\u0e22 \u0e1b\u0e35 2555<\/p>\n 5.1.2 \u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 \u201c\u0e01\u0e32\u0e23\u0e1e\u0e31\u0e12\u0e19\u0e32\u0e1c\u0e25\u0e1c\u0e25\u0e34\u0e15\u0e01\u0e32\u0e23\u0e40\u0e01\u0e29\u0e15\u0e23\u0e14\u0e49\u0e27\u0e22\u0e01\u0e32\u0e23\u0e43\u0e0a\u0e49\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27\u0e41\u0e25\u0e30\u0e1a\u0e23\u0e23\u0e08\u0e38\u0e20\u0e31\u0e13\u0e11\u0e4c\u201d, \u0e28\u0e39\u0e19\u0e22\u0e4c\u0e19\u0e27\u0e31\u0e15\u0e01\u0e23\u0e23\u0e21\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e2b\u0e25\u0e31\u0e07\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27 \u0e1b\u0e35 2559<\/p>\n 5.1.3 \u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 \u201c\u0e01\u0e32\u0e23\u0e08\u0e31\u0e14\u0e01\u0e32\u0e23\u0e2b\u0e25\u0e31\u0e07\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27\u0e40\u0e1e\u0e37\u0e48\u0e2d\u0e04\u0e27\u0e1a\u0e04\u0e38\u0e21\u0e04\u0e38\u0e13\u0e20\u0e32\u0e1e\u0e02\u0e2d\u0e07\u0e1c\u0e25\u0e34\u0e15\u0e1c\u0e25\u0e2a\u0e14\u0e41\u0e25\u0e30\u0e1c\u0e25\u0e34\u0e15\u0e1c\u0e25\u0e2a\u0e14\u0e15\u0e31\u0e14\u0e41\u0e15\u0e48\u0e07\u0e23\u0e30\u0e2b\u0e27\u0e48\u0e32\u0e07\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e23\u0e31\u0e01\u0e29\u0e32\u201d, \u0e28\u0e39\u0e19\u0e22\u0e4c\u0e19\u0e27\u0e31\u0e15\u0e01\u0e23\u0e23\u0e21\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e2b\u0e25\u0e31\u0e07\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27 \u0e1b\u0e35 2560<\/p>\n 5.2 \u0e2b\u0e31\u0e27\u0e2b\u0e19\u0e49\u0e32\u0e42\u0e04\u0e23\u0e07\u0e01\u0e32\u0e23\u0e27\u0e34\u0e08\u0e31\u0e22 : \u0e0a\u0e37\u0e48\u0e2d\u0e42\u0e04\u0e23\u0e07\u0e01\u0e32\u0e23\u0e27\u0e34\u0e08\u0e31\u0e22<\/p>\n 5.2.1 Internal browning reduction and storage life extension of irradiated pineapple fruit using CaCl2 postharvest treatments (National Research Council of Thailand 2013)<\/p>\n 5.2.2 Pre-and post-harvest applications of calcium chloride on quality maintenance of \u2018Rong-Rien\u2019 rambutan (Postharvest Technology Innovation Center, 2014)<\/p>\n 5.2.3 Use of natural bio-extracts and fruit bagging for a reduction of disease Infected gac fruit during storage (RRI \u2013 Thailand Research Funds, 2014)<\/p>\n 5.2.4 Micro-nano bubbles conditions as pretreatments for reducing microbial contamination of postharvest baby greens (National Research University, 2015)<\/p>\n 5.2.5 Development of fruit multi-nano coating and packaging of \u2018Nam Dok Mai\u2019 mango for retail market (Postharvest Technology Innovation Center, 2015)<\/p>\n 5.2.6 Postharvest handling and packaging to manage quality of fresh-cut and intact produce of key perishable crops (Postharvest Technology Innovation Center, 2016)<\/p>\n 5.2.7 Postharvest treatments for Sulfur Dioxide Fumigation replacement in Longan (Postharvest Technology Innovation Center 2017)<\/p>\n <\/p>\n \u0e1c\u0e25\u0e07\u0e32\u0e19\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23\u0e22\u0e49\u0e2d\u0e19\u0e2b\u0e25\u0e31\u0e07 5 \u0e1b\u0e35 (2560-2564)<\/strong><\/p>\n 6.1 International Journal (36 \u0e40\u0e23\u0e37\u0e48\u0e2d\u0e07)<\/p>\n 1. Boonthanakorn, J., Daud, W., Aontee, A., and Wongs-Aree, C. (2020). \u201cQuality preservation of fresh-cut durian cv. \u2018Monthong\u2019 using microperforated PET\/PE films\u201d, Food Packaging and Shelf Life. 23, 100452. https:\/\/doi.org\/10.1016\/j.fpsl.2019.100452<\/p>\n 2. Chimvaree, C., Tepsorn, R., Supapvanich, Wongs-Aree, C., Srilaong, V., and Boonyaritthongchai, P. (2020). \u201cEncapsulation of cinnamaldehyde from cinnamon essential oils in cyclodextrin\u201d, IOP Conference Series: Earth and Environmental Science. 515, 012034. https:\/\/doi:10.1088\/1755-1315\/515\/1\/012034<\/p>\n 3. Chimvaree, C., Wongs-Aree, C., Supapvanich, S., Charoenrat, T., Tepsorn R., and Boonyaritthongchai, P.\u00a0 (2019). \u201cEffect of sericin coating on reducing browning of fresh-cut mango cv. \u2018Nam Dok Mai No. 4\u2019\u201d, Agricultural and Natural Resources. 53, 5, pp. 521-526.<\/p>\n 4. Choosung, P., Utto, W., Boonyaritthongchai, P., Wasusri, T., and Wongs-Aree, C. (2019). \u201cEthanol vapor releasing sachet reduces decay and improves aroma attributes in mulberry fruit\u201d, Food Packaging and Shelf Life. 22, 100398. \u00a0https:\/\/doi.org\/10.1016\/j.fpsl.2019.100398<\/p>\n 5. Hadthamard, N., Chaumpluk, P., Buanong, M., Boonyaritthongchai, P., and Wongs-Aree, C. (2019). \u201cEffects of multilayer coating of chitosan and polystyrene sulfonate on quality of ‘Nam Dok Mai No.4’ mango\u201d, International Journal of Agricultural and Biosystems Engineering. 13, 3, pp. 42-48.<\/p>\n 6. Jenjob, A., Uthairatanakij, A., Jitareerat, P., Wongs-Aree, C., and Aiamla-Or, S. (2017). \u201cEffect of harvest seasonal and gamma irradiation on the physicochemical changes in pineapple fruit cv. Pattavia during stimulated sea shipment\u201d, Food Science & Nutrition. 5, 5, pp 997-1003.\u00a0\u00a0 https:\/\/doi.org\/10.1002\/fsn3.485<\/p>\n 7. Jirapong, C., Changprasert, S., Kanlayanarat, S., Uthairatanakij, A., Bodhipadma, K., Noichinda, S., and Wongs-Aree, C. (2018). \u201cCharacterization of the liquid endosperm attributes in young coconut fruit during storage\u201d, International Food Research Journal. 25, 6, pp. 2650-2656.<\/p>\n 8. Junka, N., Rattanamechaiskul, C., and Wongs-Aree, C. (2017). \u201cFree fatty acid deformation of treated black glutinous rice during storage by fluidization drying\u201d, Journal of Food Process Engineering. 40, 3, (e12427), pp. 1-7. https:\/\/doi.org\/10.1111\/jfpe.12427<\/p>\n 9. Junka, N., Rattanamechaiskul, C., Wongs-Aree, C., and Kanlayanarat, S. (2017). \u201cComparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage\u201d, International Food Research Journal. 24, 2, pp. 518-524.<\/p>\n 10. Junka, N., Rattanamechaiskul, C., Wongs-Aree, C., and Soponronnarit, S. (2021). \u201cDrying and mathematical modelling for the decelerated rancidity of treated jasmine brown rice using different drying media\u201d, Journal of Food Engineering. 289, 110165. https:\/\/doi.org\/10.1016\/j.jfoodeng.2020.110165<\/p>\n 11. Junka, N., Wongs-Aree, C., and Rattanamechaiskul. C. (2018). \u201cOptimal drying and storage conditions for purple rice based on expected high quality\u201d, Journal of Food Processing and Preservation. 42, 2, e13502.\u00a0 https:\/\/doi.org\/10.1111\/jfpp.13502<\/p>\n 12. Khunmuang, S., Kanlayanarat, S., Wongs-Aree, C., Meir, S., Philosoph-Hadas, S., Oren-Shamir, M., Ovadia, R., and Buanong, M. (2019). \u201cEthylene induces a rapid degradation of petal anthocyanins in cut Vanda \u2018Sansai Blue\u2019 orchid flowers\u201d, Frontiers in Plant Science. 10, pp. 1-13.\u00a0 https:\/\/doi.org\/10.3389\/fpls.2019.01004<\/p>\n 13. Kowitcharoen, L., Wongs-Aree, C., Setha, S., Komkhuntod, R., Kondo, S., and Srilaong, V. (2018). \u201cPre-harvest drought stress treatment improves antioxidant activity and sugar accumulation of sugar apple at harvest and during storage\u201d, Agriculture and Natural Resources. 52, 2, pp. 146-154.<\/p>\n 14. Lichanporn, I., Techavuthiporn, C., and Wongs-Aree, C. (2020). \u201cEffect of silver particle-longkong peel extract coating on postharvest decay and browning in longkong fruit\u201d, Horticulture Journal. 89, 3, pp. 328-336.<\/p>\n 15. Lwin, W.W., Srilaong, V., Boonyaritthongchai, P., Wongs-Aree, C., and Pongprasert. N. (2020). \u201cElectrostatic atomised water particles reduces postharvest lignification and maintain asparagus quality\u201d, Scientia Horticulturae. 271, 10948. https:\/\/doi.org\/10.1016\/j.scienta.2020.109487<\/p>\n 16. Lwin, W.W., Pongprasert, N. Boonyaritthongchai, P., Wongs-Aree, C., and Srilaong, V. (2020). \u201cSynergistic effect of vacuum packaging and cold shock reduce lignification of asparagus\u201d, Journal of Food Biochemistry, https:\/\/doi.org\/10.1111\/jfbc.13479<\/p>\n 17. Matulaprungsan, B., Wongs-Aree, C., Penchaiya, P., Boonyaritthongchai, P., Srisurapanon, V., and Kanlayanarat, S. (2019). \u201cAnalysis of critical control points of post-harvest diseases in the material flow of Nam Dok Mai mango exported to Japan\u201d, Agriculture MDPI. 9, 9, pp. 1-12.\u00a0 https:\/\/doi.org\/10.3390\/agriculture9090200<\/p>\n 18. Matulaprungsan, B., Wongs-Aree, C., Penchaiya, P., Maniwara, P., Kanlayanarat, S., Ohashi, S., and Nakano, K. (2019). \u201cFeasibility of determination of foodborne microbe contamination of fresh-cut shredded cabbage using SW-NIR\u201d, AgriEngineering. 1, 2, pp. 246-256. https:\/\/doi.org\/10.3390\/agriengineering1020018<\/p>\n 19. Matulaprungsan, B., Wongs-Aree, C., Srisurapanon, V., Boonyatitthongchai, P., and Kanlayanarat, S. (2019). \u201cQuality management in the supply chain of Thai mango for Japanese market\u201d, Journal of Food, Agriculture & Environment. 17, 3&4, pp. 14-20.<\/p>\n 20. Muangkote, S., Vichitsoonthonkul, T., Srilaong, V., Wongs-Aree, C., and Photchanachai, S. (2018). \u201cInfluence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili\u201d Food Science and Biotechnology. 28, 2, pp. 303-310.<\/p>\n https:\/\/doi.org\/10.1007\/s10068-018-0475-1.<\/p>\n 21. Opio, P., Jitareerat, P., Pongprasert, N., Wongs-Aree, C., Suzuki Y., and Srilaong, V. (2017). \u201cEfficacy of hot water immersion on lime (Citrus auranifolia, Swingle cv. Paan) fruit packed with ethanol vapor in delaying chlorophyll catabolism\u201d, Scientia Horticulturae. 224, pp. 258\u2013264.<\/p>\n 22. Phornvillay, S., Pongprasert, N., Wongs-Aree, C., Uthairatanakij, A., and Srilaong, V. (2019). \u201cExogenous putrescine treatment delays chilling injury in okra pod (Abelmoschus esculentus) stored at low storage temperature\u201d, Scientia Horticulturae. 256, 108550.<\/p>\n https:\/\/doi.org\/10.1016\/j.scienta.2019.108550<\/p>\n 23. Phornvillay, S., Prongprasert, N., Wongs-Aree, C., Uthairatanakij, A., and Srilaong, V. (2019). \u201cEffect of polyamines application on reducing chilling injury incidence in okra pod (Abelmoschus esculentus) stored at low storage temperature\u201d, Food and Applied Bioscience Journal. 7 (Special Issue on Agriculture and Agro-Industry), pp. 45\u201354.<\/p>\n 24. Phornvillay, S., Prongprasert, N., Wongs-Aree, C., Uthairatanakij, A., and Srilaong, V. (2020). \u201cPhysio-biochemical responses of okra (Abelmoschus esculentus) to oxidative stress under low temperature storage\u201d, Horticulture Journal. 89, 1, pp. 69-77.<\/p>\n 25. Promkaew, P., Kondo, S., Pongprasert, N., Wongs-Aree, C., Kaewsuksaeng, S., and Srilaong, V. (2019). \u201cApplication of AVG or 1-MCP-MBs on postharvest quality of pummelo cv. \u201cTubtim Siam\u201d (Citrus maxima Burm.)\u201d, Food and Applied Bioscience Journal. 7 (Special Issue on Agriculture and Agro-Industry, pp. 55\u201371.<\/p>\n 26. Promkaew, P., Pongprasert, N., Wongs-Aree, C., Kaewsuksaeng, S., Opio, P., Kondo, S., and Srilaong, V. (2019). \u201cCarotenoids accumulation and carotenoids biosynthesis gene expression during fruit development in pulp of Tubtim-Siam pummelo fruit\u201d, Scientia Horticulturae. 260, 108870. https:\/\/doi.org\/10.1016\/j.scienta.2019.108870<\/p>\n 27. Promkaew, P., Srilaong, V., Wongs-Aree, C., Pongprasert, N., Kaewsuksaeng, S., and Kondo, S. (2020). \u201cLycopene synthesis and related gene expression in pummelo pulp increased in shade-grown fruit\u201d, Journal of American Society of Horticultural Science. 145, 1, pp. 60\u201366. https:\/\/doi.org\/10.21273\/JASHS04814-19<\/p>\n 28. Promnuch, J., Junka, N., Wongs-Aree, C., Soponronnarit, S., Srisang, N., and Rattanamechaiskul, C. (2017). \u201cIncreasing energy efficiency of the Cissus quadrangularis drying by hot air fluidization technique\u201d, Energy Procedia. 138, pp. 889-894.<\/p>\n 29. Rattanamechaiskul, C., Junka, N., and Wongs-Aree, C. (2017). \u201cTextural property improvement of black sticky rice during postharvest drying by a fluidization technique\u201d, International Food Research Journal. 24, 3, pp. 1192-1198.<\/p>\n 30. Rattanamechaiskul, C., Junka, N., Wongs-Aree, C., Prachayawarakorn, S., and Soponronnarit, S. (2016). \u201cInfluence of hot air fluidized bed drying on quality changes of purple rice\u201d, Drying Technology, 34, 12, pp. 1462-1470.<\/p>\n 31. Sangprayoon, P., Supapvanich, S., Youryon, P., Wongs-Aree, C., and Boonyaritthongchai, P. (2019). \u201cEfficiency of salicylic acid or methyl jasmonate immersions on internal browning alleviation and physicochemical quality of Queen pineapple cv. \u201cSawi\u201d fruit during cold storage\u201d, Journal of Food Biochemistry. https:\/\/doi.org\/10.1111\/jfbc.13059<\/p>\n 32. Sangprayoon, P., Supapvanich, S., Youryon, P., Wongs-Aree, C., and Boonyaritthongchai, P. (2020). \u201cChilling injury alleviation of Queen pineapple cv. \u2018Sawi\u2019 fruit by acetyl salicylate immersion\u201d, Horticulture, Environment and Biotechnology. 61, pp. 83\u201392.<\/p>\n 33. Singkaew, J., Miyagawa S., Wongs-Aree, C., Vichitsoonthonkul, T., Sokaokha, S., and Photchanachai. S. (2017). \u201cSeason, fruit maturity, and storage affect on the physiological quality of F1 Hybrid \u2018VTM580\u2019 tomato seeds and seedlings\u201d, Horticulture Journal. 86, 1, pp. 121-131.<\/p>\n 34. Wen, B., Cheng, Z., Hu, Y., Boon-Ek, Y., Wongs-Aree, C., and Supapanich, S. (2019). \u201cUltraviolet-C treatment maintains physicochemical quality of water bamboo (Zizania latifolia) shoots during postharvest storage\u201d, Postharvest Biology and Technology 152, pp. 65-72.\u00a0 https:\/\/doi.org\/10.1016\/j.postharvbio.2019.02.017<\/p>\n 35. Youryon, P., Supapvanich, S., Kongtrakool, P., and Wongs-Aree, C. (2018). \u201cCalcium chloride and calcium gluconate peduncle infiltrations alleviate the internal browning of Queen pineapple in refrigerated storage\u201d, Horticulture, Environment and Biotechnology. 59, 2, pp. 205\u2013213.<\/p>\n 36. Youryon, P., Supapvanich, S., and Wongs-Aree, C. (2019). \u201cInternal browning alleviation of Queen pineapple cv. \u2018Sawi\u2019 under cold storage using salicylic acid or abscisic acid peduncle infiltration\u201d, Journal of Horticultural Science and Biotechnology. 94, pp. 744-752.\u00a0 https:\/\/doi.org\/10.1080\/14620316.2019.1621684<\/p>\n 6.2 \u0e15\u0e33\u0e23\u0e32\u0e2b\u0e23\u0e37\u0e2d\u0e2b\u0e19\u0e31\u0e07\u0e2a\u0e37\u0e2d (4 \u0e40\u0e23\u0e37\u0e48\u0e2d\u0e07)<\/p>\n 1. Noichinda, S., Bodhipadma, K., and Wongs-Aree, C. (2018). \u201cAntioxidant potential and their changes during postharvest handling of tropical fruits\u201d. In: Novel Postharvest Treatments of Fresh Produce. Pareek, S. (Ed.), CRC Press, Taylor and Francis Group, pp. 633-664.<\/p>\n 2. Noichinda, S., Bodhipadma, K., and Wongs-Aree, C. (2019). \u201cMangosteen\u201d. In: Postharvest Physiological Disorders in Fruits and Vegetables. de Freitas, S.T., and Pareek, S. (Eds.), CRC Press, Taylor and Francis Group, pp. 589-514.<\/p>\n 3. Wongs-Aree, C., and Noichinda, S. (2018). \u201cGlycolysis fermentative by-products and secondary metabolites involved in plant adaptation under hypoxia during pre- and postharvest (Chapter 4)\u201d. In: Hypoxia and Annoxia. Das, K., and Biradar, M.S. (Eds.), IntechOpen, London, pp. 59-72.<\/p>\n 4. Wongs-Aree, C., and Noichinda, S. (2019). \u201cRambutan and longkong\u201d. In: Postharvest Physiological Disorders in Fruits and Vegetables. de Freitas, S.T., and Pareek, S. (Eds.), CRC Press, Taylor and Francis Group, pp. 551-588.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" \u0e23\u0e28.\u0e14\u0e23.\u0e40\u0e09\u0e25\u0e34\u0e21\u0e0a\u0e31\u0e22 \u0e27\u0e07\u0e29\u0e4c\u0e2d\u0e32\u0e23\u0e35 \u0e1b\u0e23\u0e30\u0e27\u0e31\u0e15\u0e34\u0e01\u0e32\u0e23\u0e28\u0e36\u0e01\u0e29\u0e32 \u00a0 \u0e1b\u0e35 \u0e04.\u0e28. 2003 Ph.D. (Plant Science), The University of Nottingham, United Kingdom \u00a0 \u0e1b\u0e35 \u0e1e.\u0e28. 2538 \u0e27\u0e17.\u0e21. (\u0e40\u0e01\u0e29\u0e15\u0e23\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c), \u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22\u0e40\u0e01\u0e29\u0e15\u0e23\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c, \u0e1b\u0e23\u0e30\u0e40\u0e17\u0e28\u0e44\u0e17\u0e22 \u00a0 \u0e1b\u0e35 \u0e1e.\u0e28. 2535 \u0e27\u0e17.\u0e1a. (\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e01\u0e32\u0e23\u0e40\u0e01\u0e29\u0e15\u0e23), \u0e2a\u0e16\u0e32\u0e1a\u0e31\u0e19\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e1e\u0e23\u0e30\u0e08\u0e2d\u0e21\u0e40\u0e01\u0e25\u0e49\u0e32\u0e40\u0e08\u0e49\u0e32\u0e04\u0e38\u0e13\u0e17\u0e2b\u0e32\u0e23\u0e25\u0e32\u0e14\u0e01\u0e23\u0e30\u0e1a\u0e31\u0e07, \u0e1b\u0e23\u0e30\u0e40\u0e17\u0e28\u0e44\u0e17\u0e22 \u0e2a\u0e32\u0e02\u0e32\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23\u0e17\u0e35\u0e48\u0e21\u0e35\u0e04\u0e27\u0e32\u0e21\u0e0a\u0e33\u0e19\u0e32\u0e0d\u0e1e\u0e34\u0e40\u0e28\u0e29 Postharvest Technology and Biochemistry Colour and Flavour Analysis in Fresh Produce Storage System and Logistics \u0e1b\u0e23\u0e30\u0e2a\u0e1a\u0e01\u0e32\u0e23\u0e13\u0e4c\u0e17\u0e35\u0e48\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27\u0e02\u0e49\u0e2d\u0e07\u0e01\u0e31\u0e1a\u0e01\u0e32\u0e23\u0e1a\u0e23\u0e34\u0e2b\u0e32\u0e23\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22\u0e17\u0e31\u0e49\u0e07\u0e20\u0e32\u0e22\u0e43\u0e19\u0e41\u0e25\u0e30\u0e20\u0e32\u0e22\u0e19\u0e2d\u0e01\u0e1b\u0e23\u0e30\u0e40\u0e17\u0e28 5.1 \u0e1c\u0e39\u0e49\u0e2d\u0e33\u0e19\u0e27\u0e22\u0e01\u0e32\u0e23\u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 : \u0e0a\u0e37\u0e48\u0e2d\u0e41\u0e1c\u0e19\u0e07\u0e32\u0e19\u0e27\u0e34\u0e08\u0e31\u0e22 5.1.1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,27],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1975"}],"collection":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1975"}],"version-history":[{"count":2,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1975\/revisions"}],"predecessor-version":[{"id":1978,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1975\/revisions\/1978"}],"wp:attachment":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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