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| KASIM,Mehmet Ufuk; KASIM,Rezzan. |
| Abstract In the postharvest stage, taste and flavor are the key components of the marketability of tomato. Therefore, greater emphasis is now being placed on improving traits such as sugar content. In this study postharvest ultraviolet-B (UV-B) treatments on sugar, total soluble solids, and color of tomatoes harvested at different stages were investigated. Tomatoes harvested at turning, pink, and red stages were treated with two different doses of UV-B irradiation: UVB4 and UVB8. Color L* and hue angle values of tomatoes treated with UV-B were found to be high, which means the red color of tomatoes was improved. UVB4 treatments increased the color a* and saturation index values of tomatoes at pink and red harvest stage, although it did not affect at the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tomato; UV-B; Color; Glucose; Fructose; Sucrose. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400742 |
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| KASIM,Mehmet Ufuk; KASIM,Rezzan. |
| Abstract The current study demonstrates that the ultraviolet-B (UV-B) irradiation not only helps in improvement of the red color of the peppers but also reduces their rate of decay. The Capia peppers were harvested at their full red ripe stage and subjected to the UV-B treatment at doses 4.46 kJ m–2 (UV-B 15) and 8.93 kJ m–2 (UV-B 30). Post irradiation, the peppers were packaged and stored at 5 ± 1 °C temperature with 90-95% RH for 49 days. The UV-B treated group showed lower L* values, but higher a* and h° values as compared to the control group. Therefore, it was found that both the doses of UV-B radiations could enhance the quality of red color of the peppers. However, the lower dose (4.46 kJ m-2) was found to be optimal for reducing the decay rate of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pepper; Capia; Cold storage; UV-B; Light. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200363 |
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