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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:11, November, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 25-29
DOI: https://doi.org/10.20546/ijcmas.2018.711.004


Extending the Storage-life of Mixed Fruits and Veggies Using a Cold Room (Ecofrost)
Parag Babaji Jadhav*
Agricultural Research Expert, Ecofrost Technologies Pvt. Ltd., Survey No 134/1, 134/2,130/3, Jeevan Nagar, Tathawade, Pune, Maharashtra-411033, India
*Corresponding author
Abstract:

The longest storage life was recorded in Sweet Orange cv. “Mosambi”, Mandarin cv. “Kinnow”, Acid Lime, Pineapple cv. “Queen”, Beetroot, Watermelon, Capsicum cv. “Bombay Green”, Cabbage, Ivy Gourd, Bitter Gourd (Green) and Hot chilli, and the shortest in Broccoli, Lettuce and Ridge Gourd inside cold room. Storage at Ecofrost at 10°C and 93% relative humidity can extend life and improve post-harvest quality retention for fruit and veggies, but its effects vary depending on the commodity.


Keywords: Mixed, Fruit, Vegetables, Ecofrost, Cold, Storage, shelf, etc.

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How to cite this article:

Parag Babaji Jadhav. 2018. Extending the Storage-life of Mixed Fruits and Veggies Using a Cold Room (Ecofrost).Int.J.Curr.Microbiol.App.Sci. 7(11): 25-29. doi: https://doi.org/10.20546/ijcmas.2018.711.004
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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