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Radiation treatment in a dose range of 0.5–2.5kGy in combination with low temperature storage (4–15°C) was attempted for improvement in shelf life of ready-to-cook (RTC) ash gourd (Benincasa hispida). Parameters such as microbial load, color, firmness and sensory attributes were monitored during storage. Optimum processing conditions (2kGy; 10°C) resulted in improved shelf life of seven days compared...
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