Investigation of different factors affecting to the buffalo sausage shelf-life
Nguyen Phuoc Minh
Vegetables are an important source of nutrition in life. The post-harvest losses cause a lot of damage to farmers and consumers is mainly due to the reduction in weight, and sensory quality. Applied technology to control postharvest losses, both in quality and quantity is very essential. Cooling preservation and packaging maintains the color appearance and reduce cayenne pepper weight loss is more effective at normal room temperature. The cost of applying this technique is relatively low. This simple technique is easy to apply at the household and small-scale production in the rural area of Tra Vinh province (Vietnam), and steady improvement of living conditions of the local level.