Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference27 articles.
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3. Impact of UV-C irradiation on the cell-wall degrading enzymes during ripening of tomato (Lycopersicon esculentum L.) fruit;Barka;Journal of Agricultural and Food Chemistry,2000
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5. Lycopene concentration of tomato fruit can be estimated from chromaticity values;D’Souza;Horticultural Science,1992
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