Research Article
Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola
Figure 6
(a) Total phenolics and (b) phenylalanine-ammonia lyase (PAL) activity in control and UV-C treated (12.5 kJ m−2) carambola slices stored for 0, 7, 14, and 21 d at 4°C. Bars represent the standard error (). Different letters indicate significant differences on Fisher’s test ().
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