Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit

Mature green ‘Maradol’ papaya fruits were exposed to ultraviolet (UV)-C irradiation (1.48 kJ·m(−2)) and stored at 5 or 14 °C. Changes in total phenols, total flavonoids, enzymatic activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), as well as the scavenging activity agains...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Rivera-Pastrana, Dulce M., Gardea, Alfonso A., Yahia, Elhadi M., Martínez-Téllez, Miguel A., González-Aguilar, Gustavo A.
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2013
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4252425/
https://ncbi.nlm.nih.gov/pubmed/25477649
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-0942-x
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