Shelf life extension of fresh-cut cucumber

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Implementing Organization

Indian Institute of Horticultural Research (IIHR)

Central Institute of Mining and Fuel Research (CIMFR)

Project Overview

Browning of the cucumber rings is prevented through pre-treatments of the freshly-cut cucumber with ascorbic acid and packaging using suitable semi-permeable cling film to obtain a shelf life of 6 days at 8 oC.

Source

Source URL

https://iihr.res.in/shelf-life-extension-fresh-cut-cucumber

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Thrust Areas

Agricultural Sciences

Focus Area

Shelf life extension, Food developemnt

director.iihr@icar.gov.in

Source Title

https://iihr.res.in/shelf-life-extension-fresh-cut-cucumber

Output

TRL: Technology Readiness Level

Technology developed

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Shelf life extension of fresh-cut cucumber

Implementing Organization

Project Overview

Source

Related Research

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Output

विज्ञान एवं प्रौद्योगिकी विभाग

Department of
Science and Technology

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All Technologies

Shelf life extension of fresh-cut cucumber

Implementing Organization

Project Overview

Source

Related Research

Quick Information

Output

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