Abstract
ABSTRACTGround cucumber, as a nutrient, is a product highly valued by consumers in both fresh and processed form. The aim of the research was to develop a technology for extending the shelf life of ground cucumbers stored at room temperature before further processing. For this purpose, ozone treatment was utilized and the changes in the mesocarp and the peel puncture strength of the ozonated and the control cucumbers during storage were measured. Ozonation extended the shelf life of ground cucumber fruit making them useful for longer time for further processing.
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