Shelf life extension of minimally processed (shredded) cabbage
Implementing Organization
Indian Institute of Horticultural Research (IIHR)
CSIR-Central Leather Research Institute (CSIR-CLRI), Kanpur
Project Overview
Freshly shredded cabbage were treated with calcium salts, surface dried and packed in 35 micron thick polypropylene films. This technology provides methods/specific protocols for preparation of minimally processed cabbage with shelf life ranging from 19-21 days at 8 °C storage.
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