Extending the shelf life of red chilies ( <i>Capsicum annuum</i> ): exploring steam, microwave, and pulsed light treatments under different storage conditions
A schematic showing the steam, microwave and pulsed light assemblies used for the decontamination of red chillies and stored polypropylene at 28 and 4 °C.
Authors
- Kosana Pravallika (ORCID: https://orcid.org/0000-0002-0892-6671)
- Snehasis Chakraborty (ORCID: https://orcid.org/0000-0002-7586-8571)
Institutions
- Institute of Chemical Technology (IN)
- Kansas State University (US)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d4fb00380b
- Citations
- 3
- Primary Topic
- Postharvest Quality and Shelf Life Management
- Type
- article
- Field-Weighted Citation Impact
- 5.25
Funders
- All India Council for Technical Education