ISTI LOGO
Towards a new dawn
×

img Acces sibility Controls

Technologies Banner

All Technologies

Shelf life extension of fresh-cut cucumber

Implementing Organization

Indian Institute of Horticultural Research (IIHR)

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.

Related Research

View All
Funding Organization
Funding Organization

—

Quick Information
Area of Research
Agricultural Sciences
Focus Area
Food developemnt
Status
1
Output
No. of Research Paper
00
Technologies (If Any)
00
No. of PhD Produced
N/A
Startup (If Any)
00
No. of Patents
Filed :00
Grant :00
arrowtop