Improvement of the Antioxidant Properties and Postharvest Life of Three Exotic Andean Fruits by UV-C Treatment

Figure 2

Antioxidant capacity (TEAC, Trolox Equivalent Antioxidant Capacity) in control and UV-C treated (12.5 kJ m⁻²) uvilla (a), naranjilla (b), and mortiño (c), 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 ().

(a)

(b)

(c)