Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms

<div>Levels of<i> L</i>-ascorbic acid, TPC, TFC, DPPH free radical scavenging capacity, FRAP, and ABTS free radical scavenging capacity in whole litchi fruit (a), longan (b), and rambutan (c) after different pretreatments: refrigeration (A), refrigeration-UV (B), UV-refrigeration, (C) and control (N).</div>

Journal of Food Quality

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Figure 3: Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms 

Figure 3 | Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms 