Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage-Reference-Cited by-同舟云学术

Effect of blue and ultraviolet-C light irradiation on bioactive compounds and antioxidant capacity of habanero pepper (Capsicum chinense) during refrigeration storage

Published:2018-01 Issue: Volume:135 Page:19-26
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Pérez-Ambrocio A.,Guerrero-Beltrán J.A.,Aparicio-Fernández X.,Ávila-Sosa R.,Hernández-Carranza P.,Cid-Pérez S.,Ochoa-Velasco C.E.

Funder

Benemérita Universidad Autónoma de Puebla and “Programa para el Desarrollo Profesional Docente”

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference42 articles.

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2. Effect of blue and UV-C irradiation on antioxidant compounds during storage of Hawthorn (Crataegus mexicana);Ávila-Sosa;Sci. Hort.,2017

3. Effects of radiation processing on phytochemicals and antioxidants in plant produce;Alothman;Trends Food Sci. Tech.,2009

4. Changes in red pepper antioxidants as affected by UV-C treatments and storage at chilling temperatures;Andrade-Cuvi;LWT—Food Sci. Technol.,2011

5. Antioxidants in Capsicum chinense: variation among countries of origin;Antonious;J. Environ. Sci. Heal. B,2009

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