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

Table 2

L-ascorbic acid, TPC, TFC, FRAP, and DPPH free radical and ABTS free radical scavenging capacity in litchi, longan, and rambutan after different treatment with different fruit forms.

Fruits	Treatments	Forms	L-ascorbic acid (g kg^−1)	TPC (g kg^−1)	TFC (g kg^−1)	DPPH (mol kg^−1)	FRAP (mmol kg^−1)	ABTS (mol kg^−1)
			Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD	Mean ± SD
Litchi	Control	Whole
	Refrigeration	Whole
		Dehulled
		Destoned
	Refrigeration followed by UV radiation	Whole
		Dehulled
		Destoned
	UV radiation followed by refrigeration	Whole
		Dehulled
		Destoned
Longan	Control	Whole
	Refrigeration	Whole
		Dehulled
		Destoned
	Refrigeration followed by UV radiation	Whole
		Dehulled
		Destoned
	UV radiation followed by refrigeration	Whole
		Dehulled
		Destoned
Rambutan	Control	Whole	NA
	Refrigeration	Whole	NA
		Dehulled	NA
		Destoned	NA
	Refrigeration followed by UV radiation	Whole	NA
		Dehulled	NA
		Destoned	NA
	UV radiation followed by refrigeration	Whole	NA
		Dehulled	NA
		Destoned	NA

Note. For one type of fruit, means within each column for each treatment with different superscripts are significantly () different.