Effect of post-harvest handling on the shelf life of cultured shrimp (Penaeus indicus) in ice

The effect of post-harvest handling methods such as washing in seawater, ch lorine disinfection, sodium metabisulphite dip, exposure to ambient tempera ture for 6 h and no washing on the shelf life of cultured Penaeus indicus d uring storage in ice was studied on the basis of freshness evaluation and t he rate of occurrence of black spots. Shelf life of washed, chlorine-treate d and metabisulphite-treated shrimps increased significantly over unwashed shrimps in ice. For every hour delay in icing, approximately 0.91, 1.18 and 1.80 days of shelf life in ice were lost, when compared respectively with washed, chlorine-treated and metabisulphite treated shrimps.