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The invention of new chemicals or molecules, which may lead to or delay the ripening process of fruits, so that losses due to their perishable nature and short storage life can be easily handled. By doing this manipulation, we can avoid huge economic losses during the peak fruit season. It is prudent to use chemicals within safe limits so that they do not have a negative effect on a healthy human being. Certain chemicals increase the ripening process only if they are used in higher quantities but lead to a decline in the shelf life of treated fruits . |
