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The effect of UV-C radiation on postharvest quality of pineapple cv. ‘Phulae’ was investigated. The pineapples were divided into 4 treatments: 10-min UV-C irradiation (13.2kJm−2), 20-min UV-C irradiation (26.4kJm−2), 30-min UV-C irradiation (39.6kJm−2) and no UV-C irradiation as a control. Quality properties including disease incidence, internal browning, colour, total soluble solid (TSS), titratable...
Tomato fruits were dropped from 1.5m to simulate wound, treated with 4.1kJ/m2 ultraviolet-C (UV-C) radiation, stored at 20°C for 12d. During storage, firmness, color, ethylene production, respiration rate, lycopene, chlorophyll, protopectin, water soluble pectin (WSP), pectin methyl esterase (PME) and polygalacturonase (PG) activities of the tomato fruits were analyzed. UV-C delayed the decrease of...
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