Quality of fresh-cut tomatoes as affected by salt content in irrigation water and post-processing ultraviolet-C treatment

Journal of the Science of Food and Agriculture

Volumn 88, Issue 11, 2008, Pages 1969-1974

  Kim, Hyun Jin ^a,c   Fonseca, Jorge M ^a   Kubota, Chieri ^b   Kroggel, Mark ^b   Choi, Ju Hee ^a  

^a UNIVERSITY OF ARIZONA   (United States)

^b UNIVERSITY OF ARIZONA   (United States)

^c Korea Food Research Institute   (South Korea)

Author keywords

Fresh cut; Lycopene; Phenolic compound; Salt stress; Vitamin C

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 49649093659     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3305     Document Type: Article

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