Potential of low‐dose aqueous ozone treatment and packaging to extend quality and shelf‐life of green pea pods under cold storage

Abstract

Green pea (Pisum Sativum L.), a highly cultivated and popular vegetable in India, belongs to the leguminosae family. It is a rich source of vitamin B 9 , vitamin C, and vitamin K, as well as protein, carbohydrates, and minerals (Kaur et al., 2020). Green pea is a non-climacteric, highly respiring, and perishable product with limited shelf life of 4-5 days under ambient conditions (12 ± 5°C and 72% ± 5% RH).Current marketing practices involve on-farm packaging of green pea pods in jute/leno bags and transport to local wholesale market for

Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation

“…The time to saturate ozone gas at a known concentration was reported as 15-20 min. The treatment period of 60 min was recorded once the desired concentration of gas was reached (Kaur et al, 2021). The untreated FMF was considered as control.…”

Potential application of domestic solar dryers for coriander leaves: Drying kinetics, thermal efficiency, and quality assessment

“…Ascorbic acid is a common constituent of most fruits and vegetables and is usually destroyed during processing through the combined action of heat, oxygen and light 47 . It was observed that the maximum value of ascorbic acid was observed in the sample dried using ADSD (24.29 ± 1.81 mg/100 gdw) and the minimum value was observed in the OSD (21.37 ± 0.03 mg/100 gdw) sample as shown in Table 3.…”