A technology including combination processing and irradiation was developed for reducing the post-harvest losses while ensuring the safety of the fresh vegetables during storage. The process extends the storage life and ensures the availability of good quality of fresh leafy vegetables required for better access in domestic market.

1. Extension of shelf life of fresh leafy vegetables.
2. Availability of hygienized products
3. Retention of premium quality of vegetables during storage period
4. Availability of convenient product in ready to use condition

1. Retail market
2. Restaurant
3. Domestic and International market

In the current study leafy agri-produce such as coriander (Coriandrum sativum), mint (Mentha arvensis) and spinach (Spinacia oleracea) which are used in various raw food preparations, when analyzed for their microbiological qualities, were found to be heavily contaminated with microbes including presumptive coliform. Hence, to ensure the safety of such produce a combination of processes including washing with potable water and later with sodium hypochlorite (200 ppm) 5 min. each→ air drying (30 min) → packaging in styrofoam tray wrapped with cling film → treatment with gamma radiation (2 kGy) or electron beam (10 MeV, 2 kGy) and storage at 4⁰C was developed to ensure safety of such agri-produce. The findings also indicated that, gamma radiation and electron beam radiations are equally effective in ensuring safety of such agri-produce. When such fresh agri-produce processed similarly on a moist cotton bed in same packaging at 4°C, can last for more than 15 days with acceptable appeal and sensory qualities, whereas control samples stored spoiled within 3 days in the same storage conditions. Health protective properties analyses include total phenolic content, vitamins and antioxidant activity which were to be retained during the period of storage. The standardized combination process thus ensures safety and extended shelf life of highly perishable commodity like leafy greens.