Research Article
Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment
Figure 1
Appearance (a), deterioration index (b), and weight loss (%) (c) in control and UV-C treated (8 and 12.5 kJ m−2) uvilla (left panels) (), naranjilla (central panels) (2), and mortiño (right panels) (3), stored at 6°C for 0, 7, 14, or 21 d. For each fruit, different letters between treatments show differences according to a Fisher test ().