Effect of ultraviolet irradiation on postharvest quality and composition of tomatoes: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-017-2802-6/fulltext.html
Reference45 articles.
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3. Bhat R (2016) Impact of ultraviolet radiation treatments on the quality of freshly prepared tomato (Solanum lycopersicum) juice. Food Chem 213:635–640
4. Bravo S, García-Alonso J, Martín-Pozuelo G, Gómez V, Santaella M, Navarro-González I, Periago MJ (2012) The influence of post-harvest UV-C hormesis on lycopene, β-carotene, and phenolic content and antioxidant activity of breaker tomatoes. Food Res Int 49:296–302
5. Bu J, Yu Y, Aisikaer G, Ying T (2013) Postharvest UV-C irradiation inhibits the production of ethylene and the activity of cell wall-degrading enzymes during softening of tomato (Lycopersicon esculentum L.) fruit. Postharvest Biol Technol 86:337–345
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