Thesis Abstract

Abstract
This thesis presents the findings of a study focused on the development of a novel method for extending the shelf life of fresh produce using natural preservatives in food technology. The research aimed to address the pressing issue of food spoilage and waste in the agricultural sector by exploring innovative solutions to increase the longevity of perishable goods. The study utilized a combination of theoretical frameworks, experimental methodologies, and analytical techniques to investigate the effectiveness of natural preservatives in prolonging the shelf life of fresh produce. The introduction provides an overview of the background of the study, the problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definitions of key terms. The literature review delves into existing research on food preservation, natural preservatives, shelf life extension methods, and the challenges associated with current preservation techniques. The research methodology section outlines the research design, sampling techniques, data collection methods, experimental procedures, data analysis techniques, and ethical considerations employed in the study. Through a series of experiments and analyses, the study identified several natural preservatives with promising antimicrobial and antioxidant properties for extending the shelf life of fresh produce. The findings revealed that certain natural compounds exhibited significant inhibitory effects on microbial growth and oxidative processes, thereby enhancing the preservation of perishable goods. The discussion of findings section presents a detailed analysis of the experimental results, highlighting the efficacy of natural preservatives in reducing spoilage and maintaining the quality of fresh produce over an extended period. In conclusion, the study underscores the potential of natural preservatives as a sustainable and eco-friendly solution for enhancing food preservation and reducing waste in the agricultural sector. The research contributes valuable insights into the development of innovative methods for extending the shelf life of fresh produce using natural compounds. The thesis concludes with a summary of key findings, implications for future research, and recommendations for the practical implementation of natural preservatives in food technology to promote food safety and sustainability.

Thesis Overview

The project titled "Development of a novel method for extending the shelf life of fresh produce using natural preservatives in food technology" focuses on addressing the critical issue of food spoilage and wastage by exploring innovative ways to enhance the shelf life of fresh produce through the application of natural preservatives. This research initiative is motivated by the increasing global demand for sustainable food preservation methods that not only extend the shelf life of perishable goods but also maintain their nutritional value and safety standards. The overarching goal of this project is to develop a novel method that leverages the potential of natural preservatives to inhibit microbial growth, enzymatic reactions, and oxidative processes that lead to food deterioration. By harnessing the antimicrobial, antioxidant, and anti-browning properties of natural preservatives derived from plant extracts, essential oils, organic acids, and other bioactive compounds, the research aims to establish an effective and eco-friendly approach to prolonging the freshness and quality of fresh produce. Key components of this research endeavor include an in-depth investigation into the mechanisms of action of various natural preservatives, their compatibility with different types of fresh produce, and their impact on sensory attributes such as taste, texture, and color. Through comprehensive experimental studies and sensory evaluations, the project seeks to identify the most suitable natural preservatives and optimal application methods for extending the shelf life of a variety of fruits, vegetables, and other perishable food items. Furthermore, the research will explore the feasibility of integrating the novel preservation method into existing food processing and packaging systems to ensure practicality and scalability in commercial food production settings. By evaluating the cost-effectiveness, safety, and regulatory compliance of the proposed approach, the project aims to provide valuable insights for industry stakeholders seeking sustainable solutions to reduce food waste and enhance food security. Overall, the research overview emphasizes the importance of advancing food technology through the development of innovative preservation strategies that align with consumer preferences for natural, minimally processed foods while promoting resource efficiency and environmental sustainability in the food supply chain. Through interdisciplinary collaboration and a holistic approach to food preservation, this project aims to contribute to the ongoing efforts to create a more resilient and responsive food system that meets the evolving needs of a growing global population.