UV-C treatments extend the shelf life of fresh-cut peppers by delaying pectin solubilization and inducing local accumulation of phenolics
In recent years there has been increased interest in the search of environmentally-friendly treatments that could complement the benefits of proper temperature management in vegetables. In this work we evaluated the effect of UV-C treatments on quality retention of fresh-cut red peppers. To select t...
Guardado en:
| Autores principales: | Rodoni, Luis María, Zaro, María José, Hasperué, Héctor Joaquín, Concellón, Analía, Vicente, Ariel Roberto |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2015
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/159961 |
| Aporte de: |
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