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UV-C irradiation affects quality, antioxidant compounds and activity of Musa AAA Berangan

A study to determine the effects of ultraviolet-C (UV-C) irradiation on fruit quality, antioxidant compounds and activities of Musa AAA Berangan was carried out. The mature green fruits were exposed to UV-C doses of 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 and allowed to ripen at 25±2oC for 5 days. Peel a...

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Bibliographic Details
Main Authors:	Phebe Ding,, Muhammad Firdaus Rosli,, Nur Ayuni Mahassan,
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2015
Online Access:	http://journalarticle.ukm.my/9037/1/03_Phebe_Ding.pdf http://journalarticle.ukm.my/9037/ http://www.ukm.my/jsm/english_journals/vol44num8_2015/contentsVol44num8_2015.html
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