Mar 08 2012

This invention provides a new method for preserving fruits without adversely affecting colour or flavor thereof. Also, this provides a method for extending the shelf-life of perishable fruits. It is an effective method for reducing moisture loss from fruits. Loss of weight and reduction of overall quality characteristics of fresh fruits due to moisture evaporation and other metabolic activities are most critical economic problems for both producers and retailers. In Sri Lanka, most of the fruits grown are sending to local market without given any treatment for shelf life extension. This affects for wilting and shriveling and also helps to higher economic loss and less demand for local produce.