Extending the shelf life of red chilies ( <i>Capsicum annuum</i> ): exploring steam, microwave, and pulsed light treatments under different storage conditions
Kosana Pravallika, Snehasis Chakraborty
Abstract
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.
Topics & Concepts
Capsicum annuumShelf lifeMicrowaveMicrowave powerHorticulturePepperEnvironmental scienceBiologyEngineeringFood scienceTelecommunicationsPostharvest Quality and Shelf Life ManagementFlowering Plant Growth and CultivationEssential Oils and Antimicrobial Activity