UV-C Irradiation in tropical fruits minimally processed

UV-C Irradiation in tropical fruits minimally processed

The effect of the dose UV-C irradiation and storage time on the physicochemical, microbiological and antioxidants characteristics of tropical fruits minimally processed was evaluated. The fruits were selected, classified, washed, and cut, which were subjected to immersion in calcium chloride (1% p/v...

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Bibliographic Details
Main Authors: Luis Márquez Villacorta, Carla Pretell Vásquez
Format: Article
Language:English
Published: Universidad Nacional de Trujillo 2013-09-01
Series:Scientia Agropecuaria
Subjects:
tropical fruits
minimally processing
UV-C irradiation.
Online Access:http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/328

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