Enhancing effect on postharvest quality of potatoes through combined treatment of edible coating with UV-C irradiation
Author:
Funder
Rural Development Administration
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01449-0.pdf
Reference34 articles.
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2. Cho E-R, Kim J-Y, Oh S-W, Kang D-H. Inactivation of Pectobacterium carotovorum subsp. Carotovorum and Dickeya chrysanthemi on the surface of fresh produce using a 222 nm krypton–chlorine excimer lamp and 280 nm UVC light-emitting diodes. LWT. 165: 113710 (2022)
3. Dhall RK. Advances in edible coatings for fresh fruits and vegetables: a review. Critical Reviews in Food Science and Nutrition. 53: 435-450 (2013)
4. Duarte-Sierra A, Hasan SMM, Angers P, Arul J. UV-B radiation hormesis in broccoli florets: glucosinolates and hydroxy-cinnamates are enhanced by UV-B in florets during storage. Postharvest Biology and Technology. 168: 111278 (2020)
5. Emragi E, Kalita D, Jayanty SS. Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions. LWT. 153: 112580 (2022)
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