UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m(2) UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m(2) UV-C treatment had the g...

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Detalles Bibliográficos
Autores principales: Zhao, Yaqi, Zuo, Jinhua, Yuan, Shuzhi, Shi, Wenlin, Shi, Junyan, Feng, Bihong, Wang, Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701303/
https://www.ncbi.nlm.nih.gov/pubmed/34945515
http://dx.doi.org/10.3390/foods10122964

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701303/
https://www.ncbi.nlm.nih.gov/pubmed/34945515
http://dx.doi.org/10.3390/foods10122964

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