Approaches for prolonging the shelf-life of vegetables and fruits
Taranjeet Kaur,
Neeru Dumra
Abstract:As most fresh produced fruits and vegetables are perishable, they cannot be satisfactorily preserved under natural circumstances for an extended period of time. Conventional preservation techniques exists, nevertheless they have disadvantages like expensive manufacturing costs, short shelf lives, unwanted residue, etc. Therefore, cutting-edge techniques like cold chain, ozone, cold plasma, microwave heating, and UV-C (ultraviolet-C) non-ionizing radiation help maintain the vegetables and fruits fresh in additi… Show more
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