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Principals of Fruit & Vegetable Preservation

Principal of Preservation

(a)Preservation or delay of microbial decomposition

(i) By keeping out microorganism.

(ii) By removal of micro-organism

(iii) By hindering the growth and activity of micro-organism

(iv) By killing the micro-organism

(b)Preservation or delay of salt decomposition

(i) By destruction or inactivation of enzymes

(ii) By prevention or delay of chemical reactions

(c)Prevention of damage by insects animals & mechanical

(i) By safe harvesting

(ii) By proper storage after harvesting.


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Please note that this is the opinion of the author and is Not Certified by ICAR or any of its authorised agents.