Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
Abstract
Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green...
Paper Details
Title
Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage
Published Date
Feb 1, 2020
Volume
160
Pages
111055 - 111055
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