The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their
perishable nature. In India more then 20–25 percent of fruits and vegetables are spoiled …

In this study, formulations of cassava starch and poly (butylene adipate‐co‐terephthalate)
flexible films were developed, with glycerol, coconut nanocellulose, annatto, and citric acid …

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical
potential. The present study was conducted to develop soy whey‐fortified pineapple juice …

The present investigation was undertaken under the laboratory of Department of Post-
Harvest Technology, Faculty of Horticulture, BCKV, Nadia during May 2017 to May 2018 …

Pumpkin which is commonly known as „kashiphal‟ or „lal kaddhu‟ belongs to the family
Cucurbitaceae and the genus Cucurbita. It is an annual or perennial, climbing or trailing …

Quality and alimental contents of single fruit juice can be ameliorated through mixing or
blending process with other fruit juices. Pineapple and mango are the most popular tropical …

The pulp of guava fruit was blended in different ratios with that of aonla to improve the
flavour and acceptability of the prepared ready-to-serve (RTS) beverage. The beverages …

There is a great potential for commercialization of spiced RTS beverages as natural health
drinks from major and under exploited fruits not only in domestic but also at the export front …

Seabuckthorn (Hippophae rhamnoides L, Elaegnaceae), berries were assessed for fruit
weight, dimension and juice yield. Physico-chemical analysis of the seabuckthorn pulp …

Honey enriched mango nectar was prepared by using honey as sweetening agent because
of its high fructose and glucose content and medicinal properties. The nectar having 20 …