Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Rodoni, Luis M ^a   Concellón, Analía ^a,b   Chaves, Alicia R ^a   Vicente, Ariel R ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Irradiation; Postharvest; Shelf life; Storage; Vegetables

Indexed keywords

ANTIOXIDANT; ELECTROLYTE; PECTIN;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FOOD IRRADIATION; FOOD PACKAGING; FOOD STORAGE; FRUIT; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; MECHANICS; METHODOLOGY; MICROBIOLOGY; PEPPER; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; RADIATION EXPOSURE; RADIATION RESPONSE; SOLUBILITY; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; CAPSICUM; DIETARY CARBOHYDRATES; DOSE-RESPONSE RELATIONSHIP, RADIATION; ELECTROLYTES; FAST FOODS; FOOD IRRADIATION; FOOD PACKAGING; FOOD STORAGE; FRUIT; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HYDROGEN-ION CONCENTRATION; MECHANICAL PHENOMENA; PECTINS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SOLUBILITY; ULTRAVIOLET RAYS;

CAPSICUM; CAPSICUM ANNUUM;

EID: 84861994872     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02746.x     Document Type: Article

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