Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

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Cucumbers (Cucumis sativus L.) stored in perforated modified atmosphere packaging (MAP) under cold room (4±1°C and 90±2 % RH) and ambient condition (23-26°C and 63-66 % RH) were evaluated for firmness, weight loss (WL), colour, chilling injury and sensory characteristics. The firmness of cucumbers was decreased to 0.333 and 0.326 N on 6th and 12th day of storage, respectively from initial value of 0.38 N. After 12 days of storage, the WL was in the range of 1.62-12.89 % whereas the cucumber stored under MAP having 2 perforations at 4± 1°C and 90±2 % RH recorded least WL of 1.62 %. The minimum change in colour (Hunter L, a and b values) was observed in the cucumber samples stored at cold room condition. The increase in 'b' values (yellowness) was more in the sample stored at ambient condition with unsealed sample registered highest 'b' values (35.82). On 12th day of storage, sensory quality evaluation revealed that samples stored under perforated MAP at 4±1°C and 90±2 % RH were acceptable in condition with sensory score of 7.1 and 7.5. Chilling injury was severe in sample unsealed (4.4 chilling injury score) and slight to moderate chilling injury was observed in 2 and 4 perforated package samples stored under cold room condition. The study revealed that cucumber can be stored under MAP with 2 perforations at 4±1°C and 90±2 % RH and ambient condition (23-26°C and 63-66 % RH) for 12 and 6 days, respectively.