Quality of ready-to-cook mixed vegetables as affected by food additives

Abstract

The experiment was conducted at the laboratory of Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur to select suitable additives for preparing ready-to-cook mixed vegetables. Mixed vegetables were treated with T₁= 0.5% ascorbic acid, T₂= 0.5% citric acid and T₃= 0.5% CaCl₂ with control and stored at refrigerator (4±1^oC). Ready-to-cook mixed vegetables treated with 0.5% citric acid (T₂) showed better shelf life of 7 days over all treatments retaining better color, total acidity (%), vitamin C and sensory quality stored at refrigerator (4±1^oC).