Combination of ultrasound and ultraviolet‐C irradiation on kinetics of color, firmness, weight loss, and total phenolic content changes in tomatoes during storage

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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...

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Bibliographic Details
Main Authors:	Esua, Okon Johnson, Chin, Nyuk Ling, Yusof, Yus Aniza, Sukor, Rashidah
Format:	Article
Language:	English
Published:	Wiley-Blackwell Publishing 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80959/ http://psasir.upm.edu.my/id/eprint/80959/1/TOMATO.pdf

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