Sprouts are highly perishable in nature and get spoiled if not stored
properly during distribution or in supermarket. Spoilage occurs more
frequent when sprouts are not refrigerated. Sprout can be easily bruised
and readily infected with various micro-organisms during handling and
transportation. Sprouts cannot be stored for longer time under ambient
conditions. So a method to increase the shelf life of sprout would be
advantageous to producers as well as to the consumers. This book is an
outcome of a research done to assess the shelf life of chickpea sprouts
under modified atmospheric packaging. The shelf-life was extended by
designing a suitable modified atmospheric packaging system and created a
favorable environment by the use of suitable polymeric film based on the
design calculations. A mathematical model was also developed and
validated. The technology was successful in extending the postharvest
life of chickpea sprouts under modified atmosphere at 10 degree celcius.
Considering that the proposed strategy is simple and relatively
inexpensive, it could be very beneficial and of commercial importance to
the sprout growers, processors and retailers