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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

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