Retention of freshness and isothiocyanates in fresh-cut radish ( var. through glucose dip treatment.

Unlabelled: Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and antioxidant capacity of the slices till six days of storage.

Meta-analysis of the prevalence of livestock diseases in North Eastern Region of India.

Aim: The study aimed to determine the overall prevalence of livestock diseases in North Eastern Region (NER) of India, through a systematic review and meta-analysis of published data.

Materials And Methods: The articles used for the study were retrieved from PubMed, J-Gate Plus, Indian Journals, and Google scholar, R open-source scripting software 3.4.

Disassembly of Bacterial Biofilms by the Self-Assembled Glycolipids Derived from Renewable Resources.

More than 80% of chronic infections of bacteria are caused by biofilms. It is also a long-term survival strategy of the pathogens in a nonhost environment. Several amphiphilic molecules have been used in the past to potentially disrupt biofilms; however, the involvement of multistep synthesis, complicated purification and poor yield still remains a major problem.

Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention.

Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25μ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days.

Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper.

Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2 % calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13-14 % O2 and 7 % CO2 helped to extend the marketability till 9 days storage at 8 °C.