Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices

This study investigated the combined effects of calcium lactate (CA-L, 3 g L(−1)) and shortwave ultraviolet (UV-C, 4.0 kJ m(−2)) irradiation on quality attributes and antioxidant defense capacity of fresh-cut kiwifruits at refrigerated storage for 7 d. The results indicated that CA-L and UV-C joint...

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Detalles Bibliográficos
Autores principales: Hu, Xiaomin, Chen, Yi, Wu, Xinye, Liu, Wenxin, Jing, Xianyu, Liu, Yaowen, Yan, Jing, Liu, Shuxiang, Qin, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9120056/
https://www.ncbi.nlm.nih.gov/pubmed/35601211
http://dx.doi.org/10.1016/j.fochx.2022.100329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9120056/
https://www.ncbi.nlm.nih.gov/pubmed/35601211
http://dx.doi.org/10.1016/j.fochx.2022.100329

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