Application Of Ozone Treatment On Lime Fruits For Long & Safe Storage

Minimally processed foods or other raw fruits like Lime have become popular since it suits the present day necessity. This carry microbial flora while passing from the farm to the table. Microbial spoilage and contaminating pathogens pose a serious problem in food safety. The present work is carried out to compare & determine the total microbial load on fresh lime fruits and stored lime fruits, collected from farm level with different treatments. For a better experimental analysis, total 7 treatments, 3 replications & microbial analysis @ 15 days of time interval were carried out and storage at 10°c.