Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage
A kinetic study was conducted to account for the changes occurring in color, firmness, weight loss, and total phenolic content of tomatoes subjected to combined ultrasound technology (40 kHz, 13.78 W/L) and ultraviolet‐C radiation (639.37 µw/cm2) treatment for 28 min. Combined treatment delayed ripe...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley-Blackwell Publishing
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80959/1/TOMATO.pdf |