Alleviation of chilling injury in postharvest tomato fruit by preconditioning with ultraviolet irradiation

Journal of the Science of Food and Agriculture

Volumn 92, Issue 15, 2012, Pages 3016-3022

  Liu, Changhong ^a   Jahangir, Muhammad Muzammil ^a   Ying, Tiejin ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Chilling injury; Tomato fruit; UV B; UV C

Indexed keywords

ANTIOXIDANT; CAROTENOID; ETHYLENE; ETHYLENE DERIVATIVE; LYCOPENE;

ARTICLE; CHEMISTRY; COLD; FOOD IRRADIATION; FOOD PRESERVATION; FOOD STORAGE; FRUIT; METABOLISM; METHODOLOGY; TOMATO; ULTRAVIOLET RADIATION;

ANTIOXIDANTS; CAROTENOIDS; COLD TEMPERATURE; ETHYLENES; FOOD IRRADIATION; FOOD PRESERVATION; FOOD STORAGE; FRUIT; LYCOPERSICON ESCULENTUM; ULTRAVIOLET RAYS;

LYCOPERSICON ESCULENTUM;

EID: 84867897601     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5717     Document Type: Article

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