1

Efficacy of essential oils and edible wax coating in extending shelf life of mango

2

Shelf-life extension of fresh guava fruits through postharvest treatments

3

Effect of freeze drying on physico-chemical and nutritional quality of mango fruits

4

Study on the heat stress and edible surface coating for improving quality and shelf life of selected fruits (mango, papaya, pineapple)

5

Effects of different drying methods on physicochemical and functional properties of BARI sweet potato 17

6

Preservation of watermelon pulp at ambient conditions

7

Effect of vacuum frying on the quality attributes and shelf life of mango chips

8

Utilization of pineapple pomaces to develop bakery products (cake) for its physicochemical, nutritional, textural and functional properties

9

Development of fortified pulses chips using single/twin screw extruder

10

Effect of different organic acids on fermentation of vegetables and pomaces as pickle 

11

Development of bakery products (biscuit/ bread/ cake) from sweet potato flour and evaluation of its quality

12

Effect of coatings on the physicochemical properties of air fried jackfruit chips

13

Standardizations of mixed Foxtail Millet-Jackfruit sourdough bread

14

Development and Validation of Low-Cost Ripening Chamber at Entrepreneur’ Level for Uniform Ripening

15

Validation and Upscaling of Frees-cut vacuum Fried Chips for Selected Crops at Different Locations in Bangladesh

16

Hands on training program for dissemination of postharvest handling, processing, preservation and packaging technologies of crops