APPLICATION OF OZONE TECHNOLOGY AS AN EFFORT TO INCREASE THE ECONOMIC VALUE OF VEGETABLE COMMODITIES

Vegetables are classified as food ingredients that are easily wilted and easily damaged so that vegetables that have been harvested must be marketed and consumed immediately. At room temperature, the freshness of leaf vegetables can only last for 12 hours. For this reason, proper postharvest handlin...

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Bibliographic Details
Main Authors: Sigit Prabawa, Bambang Sigit Amanto, Kawiji Kawiji, Bara Yudhistira
Format: Article
Language:English
Published: Universitas Sebelas Maret 2022-06-01
Series:Jurnal Kewirausahaan dan Bisnis
Online Access:https://jurnal.uns.ac.id/kewirausahaan-dan-bisnis/article/view/59382