Trials conducted at Department of Crop Physiology, Coimbatore, Tamil Nadu Agricultural University indicate that the shelf life of vegetables like carrot, tomato, beans, peas, bitter gourd, chilies, etc. can be enhanced to more than 10 to 12 days without any drying, loss of quality, color, flavor and appearance if the vegetables are sealed in a polybag along with the chemical calcium chloride at the rate of 10 g/kg contained in ‘a perforated plastic vial and kept at room temperature. It is said 10 involve an expenditure of only 80 paise per kg.
Article extracted from this publication >> September 16, 1994
