Effect of Chemical Treatment on the Physiochemical Changes of Litchi Stored under Modified Atmosphere

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Authors

  • U. Ghosh
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Calcutta - 700 032 ,IN
  • A. Bhattacharjee
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Calcutta - 700 032 ,IN
  • P. K. Bose
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Calcutta - 700 032 ,IN
  • D. R. Choudhuri
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Calcutta - 700 032 ,IN
  • H. Gangopadhyay
     Department of Food Technology & Biochemical Engineering, Jadavpur University, Calcutta - 700 032 ,IN

Abstract

All fresh horticultural crops are living materials, possessing biological processes which are essential for the maintenance of life, which left uncontrolled, will lead to the deterioration of the produce. The shelf life of produce is limited by physiological ageing and water loss. Modified Atmosphere Packaging (MAP) addresses both these factors and enables significant product specific shelf life extension. Modified atmosphere (MA) conditions are created inside the packages either by the commodity itself and/or by active modification.

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Published

2003-12-01

How to Cite

Ghosh, U., Bhattacharjee, A., Bose, P. K., Choudhuri, D. R., & Gangopadhyay, H. (2003). Effect of Chemical Treatment on the Physiochemical Changes of Litchi Stored under Modified Atmosphere. The Indian Journal of Nutrition and Dietetics, 40(12), 447–454. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/6644

Issue

Volume 40, Issue 12, December 2003

Section

Original Articles

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