?PROLONGING OF SHELF LIFE OF FRESH VEGETABLES WITH THE HELP OF EMULSION

Authors

  • IFTIKHAR ALl SHAIKH Biotechnology and Food Research Centre PCSIR Laboratories Complex, Lahore-54600,Pakistan
  • M. ASLAM Biotechnology and Food Research Centre PCSIR Laboratories Complex, Lahore-54600,Pakistan
  • M. ARSHAD Biotechnology and Food Research Centre PCSIR Laboratories Complex, Lahore-54600,Pakistan
  • RAZIA ADIL Biotechnology and Food Research Centre PCSIR Laboratories Complex, Lahore-54600,Pakistan

Keywords:

Vegetable. Shelf life, Emulsion.

Abstract

Attempts were made in the present investigation to develop a suitable emulsion and easy method for extending
the shelf life of vegetables. Vegetable oil based emulsion developed after necessary trial was applied on different
vegetables. Change in moisture, respiration and appearance of vegetables treated with emulsion were determined
and compared with those of untreated vegetables. It was observed that shelf life of vegetables which can normally be
kept for three days, can be extended to three to five days with the help of emulsion.

Published

1995-05-22

How to Cite

SHAIKH, I. A., ASLAM, M., ARSHAD, M., & ADIL, R. (1995). ?PROLONGING OF SHELF LIFE OF FRESH VEGETABLES WITH THE HELP OF EMULSION. Biological Sciences - PJSIR, 38(3-4), 149–151. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/2459

Issue

Vol. 38 No. 3-4 (1995): Pakistan Journal of Scientific and Industrial Research

Section

Articles

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