Thesis Abstract

Abstract
The perishability of fresh produce poses a significant challenge in the food industry, leading to considerable food wastage and economic losses. To address this issue, the present study focuses on the development of a novel method for extending the shelf-life of fresh produce using natural preservatives. The research aims to investigate the effectiveness of natural preservatives in inhibiting microbial growth, delaying enzymatic degradation, and maintaining the overall quality of fresh produce over an extended period. The introduction provides a comprehensive overview of the background of the study, highlighting the importance of addressing food spoilage and waste in the context of sustainable food production. The problem statement underscores the critical need for innovative preservation techniques to enhance the shelf-life of fresh produce and reduce food losses. The objectives of the study are outlined to guide the research process towards achieving the desired outcomes. The literature review chapter critically examines existing research on natural preservatives and their applications in food preservation. Key findings from previous studies are synthesized to provide a theoretical framework for the current research. The methodology chapter details the research design, sample preparation, experimental procedures, and data analysis techniques employed in the study. The findings chapter presents a detailed discussion of the experimental results, including the efficacy of natural preservatives in extending the shelf-life of various types of fresh produce. The impact of different preservation methods on microbial growth, enzymatic activity, and sensory attributes of the produce is analyzed to assess the overall effectiveness of the novel preservation technique. In conclusion, the study highlights the significance of utilizing natural preservatives as a sustainable approach to prolonging the shelf-life of fresh produce. The research findings contribute valuable insights to the field of food science and technology, offering practical solutions to reduce food wastage and enhance food security. The study concludes with recommendations for further research and the implementation of novel preservation methods in the food industry to promote sustainable food production practices. Overall, this thesis provides a comprehensive investigation into the development of a novel method for shelf-life extension of fresh produce using natural preservatives, emphasizing the importance of sustainable food preservation strategies in ensuring food quality and safety.

Thesis Overview

The project titled "Development of a Novel Method for Shelf-life Extension of Fresh Produce Using Natural Preservatives" aims to address the critical issue of food spoilage in fresh produce by exploring innovative methods that utilize natural preservatives. This research endeavors to contribute to the field of food science and technology by developing a sustainable approach to extend the shelf-life of perishable produce items while maintaining their nutritional quality and safety. The primary focus of this project is to investigate and implement natural preservatives derived from plant-based sources, such as essential oils, antimicrobial peptides, and organic acids, to inhibit the growth of spoilage-causing microorganisms in fresh produce. By harnessing the antimicrobial properties of these natural compounds, the research aims to develop a novel preservation method that can effectively prolong the shelf-life of fruits and vegetables without the use of synthetic additives or chemical preservatives. Through a comprehensive literature review, the project will examine existing research on natural preservatives, food preservation techniques, and the mechanisms of microbial spoilage in fresh produce. By synthesizing this knowledge, the research aims to identify gaps in current preservation methods and propose an innovative approach that leverages the benefits of natural compounds for extending the shelf-life of perishable food items. The methodology of the study will involve laboratory experiments to evaluate the efficacy of various natural preservatives in inhibiting the growth of common foodborne pathogens and spoilage microorganisms. These experiments will be designed to assess the antimicrobial activity, safety, and sensory impact of the natural preservatives on different types of fresh produce, including fruits and vegetables with varying susceptibility to spoilage. Furthermore, the project will analyze the physicochemical properties of the treated produce samples to investigate changes in color, texture, flavor, and nutritional content during storage. By monitoring these quality attributes over time, the research aims to optimize the application of natural preservatives to minimize the degradation of fresh produce and ensure consumer acceptance of the extended shelf-life products. The findings of this study are expected to provide valuable insights into the development of sustainable and eco-friendly methods for preserving fresh produce using natural preservatives. By enhancing the shelf-life of fruits and vegetables through innovative preservation techniques, the research seeks to contribute to reducing food waste, improving food security, and promoting the adoption of natural and healthy food preservation practices in the food industry. In conclusion, the project "Development of a Novel Method for Shelf-life Extension of Fresh Produce Using Natural Preservatives" represents a significant contribution to the field of food science and technology by exploring cutting-edge approaches to address food spoilage challenges in the fresh produce supply chain. Through the integration of natural preservatives and advanced preservation techniques, this research aims to revolutionize the way perishable food items are stored, distributed, and consumed, ultimately benefitting both consumers and the environment.