Shelf life extension of fresh-cut green capsicum
Demand for Ready-to-eat (RTE/fresh cut) vegetables is on the rise due to change in life style as a result of high income levels and woman employment. Fresh cut capsicum spoils due to browning, flavor loss and drying of cut surface. Pre-treatments of the freshly cut green capsicum with calcium propionate and packaging using PD 961 films maintain the shelf life for 9-10 days at 8oC. Chemicals with the Generally Recommended as Safe (GRAS) status were used.