Shelf life extension of fresh-cut green capsicum | India Science, Technology & Innovation - ISTI Portal

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Shelf life extension of fresh-cut green capsicum

Implementing Organization

ICAR-Indian Institute of Horticultural Research

Indian Institute of Horticultural Research (IIHR)

About

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

Quick Information

Area of Research

Agricultural Sciences

Focus Area

Food developemnt

Status

completed

Patent No.

NA

Output in Numbers

Research Paper

00

Technologies (If Any)

00

PhD Produced

N/A

Startup (If Any)

00

Patents

Filed :00

Grant :00