Effect of UV-C irradiation and low temperature storage on bioactive compounds, antioxidant enzymes and radical scavenging activity of papaya fruit

Author:

Rivera-Pastrana Dulce M.,Gardea Alfonso A.,Yahia Elhadi M.,Martínez-Téllez Miguel A.,González-Aguilar Gustavo A.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference56 articles.

1. Alothman M, Bhat R, Karim AA (2009) UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits. Innov Food Sci Emerg Technol 10(4):512–516

2. Ayala-Zavala JF, Wang SY, Wang CY, Gonzalez-Aguilar GA (2004) Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. Food Sci Technol 37(7):687–695

3. Azene M, Workneh T, Woldetsadik K (2011) Effect of packaging materials and storage environment on postharvest quality of papaya fruit. J Food Sci Technol. doi: 10.1007/s13197-011-0607-6

4. Barka EA (2001) Protective enzymes against reactive oxygen species during ripening of tomato (Lycopersicon esculentum) fruits in response to low amounts of UV-C. Aust J Plant Physiol 28(8):785–791

5. Barka EA, Kalantari S, Makhlouf J, Arul J (2000) Impact of UV-C irradiation on the cell wall-degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit. J Agric Food Chem 48(3):667–671

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