UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics

LWT

Volumn 63, Issue 1, 2015, Pages 408-414

  Rodoni, L M ^a   Zaro, M J ^a   Hasperue J H ^a   Concellon A ^a,b   Vicente, A R ^a,c  

^a CCT La Plata CONICET UNLP ^*  (Argentina)

^b Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^c Centro de Investigación y Desarrollo en Criotecnología de Alimentos CIDCA   (Argentina)

Author keywords

Fresh cut; Irradiation; Minimally processed; Postharvest; Quality

Indexed keywords

ELECTROLYTES; FRUITS; IMAGE QUALITY; IRRADIATION; SOLUBILITY; TEMPERATURE;

FRESH-CUT; HISTOCHEMICAL ANALYSIS; HYDROXYCINNAMIC ACID DERIVATIVES; LOW-TEMPERATURE STORAGE; MINIMALLY PROCESSED; POSTHARVEST; SURFACE ACCUMULATION; TEMPERATURE MANAGEMENT;

QUALITY CONTROL;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84928703832     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.042     Document Type: Article

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