The Effects of UV-C Irradiation and Low Temperature Treatment on Microbial Growth and Oxidative Damage in Fresh-Cut Bitter Gourd (<i>Momordica charantia</i> L.)

The Effects of UV-C Irradiation and Low Temperature Treatment on Microbial Growth and Oxidative Damage in Fresh-Cut Bitter Gourd (<i>Momordica charantia</i> L.)

Fresh-cut fruits and vegetables are convenient and retain maximum nutrients. However, even minimal processing accelerates product deterioration and reduces food safety due to microbial infection. In this study, the effects of UV-C irradiation, low temperature treatment, and their combination on the...

Full description

Bibliographic Details
Main Authors: John Louie Baligad, Pung-Ling Huang, Yi-Yin Do
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Horticulturae
Subjects:
ready-to-eat bitter gourd
postharvest treatment
food safety
microbial growth
enzyme activity
defense-related compounds
Online Access:https://www.mdpi.com/2311-7524/9/10/1068

Internet

https://www.mdpi.com/2311-7524/9/10/1068

Similar Items