In the contemporary context of food preservation and supply chain management, increasing the shelf life of vegetables is critical in safeguarding food security and mitigating the issue of food waste. Potatoes, onions, and tomatoes (POT) are considered essential vegetables for daily nutrition due to their versatility and broad use in diverse culinary traditions globally, with a particular emphasis on their significance in Indian cuisine.  These multifunctional and extensively utilizing veggies provide crucial functions in gastronomic customs and everyday dietary practices. Nevertheless, the issue of post-harvest losses presents substantial obstacles for both producers and suppliers, as well as for consumers.

In light of these problems, MicroGO has undertaken efforts to address the post-harvest management of these vegetables by utilizing a comprehensive biocide treatment and applying suitable storage practices.

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