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Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life
The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(−2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 °C. During storage, the Ctr samples acqu...
Shranjeno v:
| izdano v: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2014
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4519460/ https://ncbi.nlm.nih.gov/pubmed/26243927 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1550-0 |
| Oznake: |
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