Postharvest UV-C treatment of tomato fruits: Changes in simple sugars and organic acids contents during storage

Author:

Charles Marie Thérèse,Arul Joseph,Charlebois Denis,Yaganza Elian-Simplice,Rolland Daniel,Roussel Dominique,Merisier Marie Jude

Funder

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities;Artés;Postharvest Biology and Technology,2009

2. Protective enzymes against reactive oxygen species during ripening of tomato (Lycopersicon esculentum) fruits in response to low amounts of UV-C;Barka;Australian Journal of Plant Physiology,2001

3. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit;Beckles;Postharvest Biology and Technology,2012

4. The apoplastic oxidative burst in response to biotic stress in plants: a three-component system;Bolwell;Journal of Experimental Botany,2002

5. The effect of industrial food processing on potentially health-beneficial tomato antioxidants;Capanoglu;Critical Reviews in Food Science and Nutrition,2010

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