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TECHNOLOGY FOR SHELF LIFE EXTENSION OF FRESH- CUT VEGETABLES

TECHNOLOGY FOR SHELF LIFE EXTENSION OF FRESH- CUT VEGETABLES

Market demand for minimally processed or fresh- cut vegetables are rapidly increasing due to their fresh-like qualities and ready- to- cook nature. Unlike their fresh forms, the cut vegetables spoil fast due to the exposure of wounded vegetable tissues to environment. ICAR-IIHR has developed technologies for extending the shelf life of minimally processed vegetables such as carrot, cucumber, capsicum, leafy greens, garlic, cabbage, radish etc. The protocols standardised by the institute makes it possible to obtain fresh cut vegetables with good microbiological and nutritional quality, by using safe pre-treatments and low cost packaging. Thus the products possess additional advantage of being free from class II preservatives. We expect that, a practical and healthy solution such as this to keep the pre- cut vegetables fresh for a longer period would be a boon to the agribusiness entrepreneurs and growers across the country.

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