Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 2, Part A
Improvement of sensory quality and shelf life of fruits by applying mid-infrared


Author(s): Umakanthan and Madhu Mathi

Abstract: Fruit cultivation is seasonal and geography-specific, hence preservation is needed. The use of chemical preservatives to enhance the shelf life of fruits is neither economical nor safe to health. Also safe enhancement of sensory attributes still remains a challenge. In this research we aimed to simultaneously improve the shelf life and sensory attributes of fruits using non-ionizing mid-infrared laser. We invented a device to generate 2–6 µm mid-infrared which by spraying at constant pressure ejects an imbalanced ionic solution. Jamun, strawberry, banana, mango papaya fruits were subjected to 2-6 µm mid-IR treatment. The treated fruits were found to have enhanced taste, aroma and 80-550% shelf-life. This safe, highly economical, eco-friendly, and less time consuming technology has a broad research scope and useful applicability in food industries.

Pages: 64-74 | Views: 163 | Downloads: 61

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Journal of Current Research in Food Science
How to cite this article:
Umakanthan, Madhu Mathi. Improvement of sensory quality and shelf life of fruits by applying mid-infrared. J Curr Res Food Sci 2023;4(2):64-74.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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