Browsing School of Food Technology, Nutrition and Bioengineering (SFTNB) by Subject "Chayote"
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Preservation of Chayote (Sechium edule L) using different drying methods
(2022-12-21)Chayote (Sechium edule L) has a high moisture content range from (87-95%) resulting in a short-shelf life and high postharvest losses. Reduction of moisture content post-harvest can prolong its shelf life. This study aimed ...