Improvement in shelf life of minimally processed cilantro leaves through integration of kinetin pretreatment and packaging interventions: Studies on microbial population dynamics, biochemical characteristics and flavour retention
Method to extend shelf life of minimally processed cilantro (MPCL) until 21 days. Optimized combination of pretreatment and packaging helped retaining antioxidants. Pectinolyser population could be regarded as microbial spoilage indicator for MPCL. (E)-2-undecenal, (E)-2-hexadecenal & (E)-2-tetradecenal indicate freshness in MPCL.