Technologies
Title: | Shelf life extension of fresh-cut cucumber |
Area: | Agricultural Sciences |
Sub Area: | Shelf life extension |
Focus Area: | Food developemnt |
Developing Agency: | Indian Institute of Horticultural Research (IIHR), Bengaluru |
Technology Readiness Index: | Technology developed |
Email: | director.iihr@icar.gov.in |
| Website Link : | https://iihr.res.in/shelf-life-extension-fresh-cut-cucumber |
Brief Description
Description : | 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. |