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Shelf life extension of fresh-cut green capsicum

Implementing Organization

Indian Institute of Horticultural Research (IIHR)

Project Overview

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.

Related Research

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Funding Organization
Funding Organization

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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
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