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Effect of different packaging systems and chlorination on the quality and shelf life of green chili.
| Content Provider | Semantic Scholar |
|---|---|
| Author | Rahman, Mohammad Mizanur Miaruddin Chowdhury, Golam Ferdous Khan, Hafizul Haque Matin, Ma |
| Copyright Year | 2013 |
| Abstract | The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili ( Capsicum annuum ) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, s-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging . DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012 |
| Starting Page | 729 |
| Ending Page | 736 |
| Page Count | 8 |
| File Format | PDF HTM / HTML |
| DOI | 10.3329/bjar.v37i4.14397 |
| Volume Number | 37 |
| Alternate Webpage(s) | http://www.banglajol.info/index.php/BJAR/article/download/14397/10236 |
| Alternate Webpage(s) | https://doi.org/10.3329/bjar.v37i4.14397 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |