Work

Extending the shelf life of red chilies ( Capsicum annuum ): exploring steam, microwave, and pulsed light treatments under different storage conditions

Year: 2025

Type: article

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.

Source: Sustainable Food Technology

DOI: 10.1039/d4fb00380b

Authors: Kosana Pravallika, Snehasis Chakraborty

Institutions: Institute of Chemical Technology, Kansas State University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: All India Council for Technical Education

Award: G5057128434

OpenAlex ID: W4409340324

FWCI: 5.113

Cites: 44

Cited by: 10

Related to: 10