Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJm−2) carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5...

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Detalles Bibliográficos
Autores principales:	Moreno, Carlota, Andrade Cuvi, María José, Zaro, María José, Darré, Magalí, Vicente, Ariel Roberto, Concellón, Analía
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Ciencias Agrarias carambola low temperature storage
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/77100
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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