Ultraviolet C irradiation at 0.5 kJ·m-2 reduces decay without causing damage or affecting postharvest quality of Star Ruby grapefruit (C. paradisi Macf.)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 10, 2000, Pages 4571-4575

  D'Hallewin, G ^a   Schirra, M ^a   Pala, M ^b   Ben Yehoshua, S ^c  

^a CNR   (Italy)

^b Centro Regionale Agrario Sperimentale   (Italy)

^c VOLCANI CENTER   (Israel)

Author keywords

6,7 dimethoxycoumarin; 7 hydroxy 6 methoxyco umarin; Citrus; Decay; Phytoalexins; Storage

Indexed keywords

PHYTOALEXIN; SCOPARONE; SCOPOLETIN;

ARTICLE; CITRUS FRUIT; CONTROLLED STUDY; FOOD IRRADIATION; FOOD PRESERVATION; FOOD STORAGE; HUMIDITY; NONHUMAN; RADIATION DOSE; TEMPERATURE; ULTRAVIOLET C RADIATION; ULTRAVIOLET RADIATION;

CITRUS; FOOD PRESERVATION; ULTRAVIOLET RAYS;

CITRUS; CITRUS X PARADISI;

EID: 0033790134     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000559i     Document Type: Article

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