Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage

Postharvest Biology and Technology

Volumn 59, Issue 3, 2011, Pages 232-237

  Liu, Changhong ^a   Han, Xiaoxu ^a   Cai, Luyun ^a   Lu, Xianying ^a   Ying, Tiejin ^a   Jiang, Zhenhui ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b JIANGSU UNIVERSITY   (China)

Author keywords

Antioxidants; Postharvest UV B irradiation; Sensory qualities; Storage; Tomato

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 78651063147     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2010.09.003     Document Type: Article

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