EFFECT OF NANO-EMULSION COATING ON SHELFLIFE OF TOMATO FRUITS

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dc.contributor.advisorDr. R. F. Sutar
dc.contributor.authorKhushbu Altafbhai Vahora
dc.date.accessioned2021-06-08T04:21:17Z
dc.date.available2021-06-08T04:21:17Z
dc.date.issued2019
dc.description.abstractTomatoes being a climacteric fruit is one of the most widely consumed and the second most important vegetable crop worldwide. Tomato fruit is rich source of antioxidants such as carotenoids (especially, lycopene and β-carotene). The shelf life of tomatoes under ambient conditions is very short due to highly perishable nature. Tomatoes are subjected to wide range of post-harvest treatments. Edible coating is one such treatment used to reduce the post-harvest loses. Today, nanotechnology represents an area of opportunity for developing vehicles to transport certain active comppounds such as antimicrobials. Applications of this emerging technology to the development of edible coatings includes nano-emulsions.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810169703
dc.keywordsNANO-EMULSION, COATING,SHELFLIFE, TOMATO FRUITSen_US
dc.language.isoEnglishen_US
dc.publisherCollege of Food Processing Technology and Bio-Energy, Anand Agricultural University, Ananden_US
dc.subFood Technologyen_US
dc.themeEFFECT OF NANO-EMULSION COATING ON SHELFLIFE OF TOMATO FRUITSen_US
dc.these.typeM.Tech.en_US
dc.titleEFFECT OF NANO-EMULSION COATING ON SHELFLIFE OF TOMATO FRUITSen_US
dc.typeThesisen_US
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