Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives

Mishra, Smriti and Singh, Yash Kumar and Prasad, V. M. and Shrivastava, Pragya and Vishen, Gaurav Singh (2023) Development of Tomato and Pumpkin Blended Puree for Value Addition and Shelf Life with Different Levels of Preservatives. International Journal of Environment and Climate Change, 13 (10). pp. 2452-2457. ISSN 2581-8627

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Official URL: https://doi.org/10.9734/ijecc/2023/v13i102911

Abstract

The lab experiment was conducted in the year 2021-2022 at Post Harvest Lab, Department of Horticulture, Nani Agriculture Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, Uttar Pradesh to analyse the physico-chemical properties and shelf life of the puree during storage at refrigerated condition and overall acceptability with different treatment combinations of preservatives. The Experiment was laid out in Completely randomized design (CRD) with 9 treatments.

Item Type:	Article
Subjects:	OA Open Library > Agricultural and Food Science
Depositing User:	Unnamed user with email support@oaopenlibrary.com
Date Deposited:	09 Oct 2023 07:58
Last Modified:	09 Oct 2023 07:58
URI:	http://archive.sdpublishers.com/id/eprint/1601

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