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    Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage

    Effect of Postharvest UV-C Irradiation on Phenolic Compound Content and Antioxidant Activity of Tomato Fruit During Storage by Chang-hong LIU, Lu-yun CAI, Xian-ying LU, Xiao-xu HAN, Tie-jin YING

    Published 2012-01-01

    Mature-green tomato fruit (Solanum lycopersicum cv. Zhenfen 202) were exposed to different UV-C irradiation at 2, 4, 8, and 16 kJ m-2 and then stored under the dark at 14?C and 95% relative humidity (RH) for 35 d. Of these four doses, UV-C irradiation at 4 and 8 kJ m-2 significantly increased total...

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