Shelf-life extension of green leafy vegetables through minimal processing: Special emphasis on the use of novel techniques by Riya Goel, Darshanjot Kaur, Ravneet Kaur, Kaiser Younis, Ovais Shafiq Qadri

“…Traditional preservation techniques like thermal processing, drying, and freezing have been unable to provide the desired results, leading to certain disadvantages like microbial spoiling, unwanted residue, and short shelf life. Novel techniques like ultrasound, nanoemulsions, edible coatings, and hurdle technology require minimal processing but provide superior results. …”
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