Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

Figure 7

(a) Peroxidase (POD) and (b) polyphenol oxidase (PPO) activities in control and UV-C treated 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 ().

(a)

(b)