Physiological changes in green and red cherry tomatoes after photocatalytic ethylene degradation using continuous air flux

In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photocatalytic process was performed at 18 °C  ±  2 °C and 85% HR for 10 days using continuous air flux. Ethylene, O2 and CO2...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 1 vom: 21. Jan., Seite 3-12
1. Verfasser:	Alves, Maria Jaízia Dos Santos (VerfasserIn)
Weitere Verfasser:	Nobias, Marielle Correia, Soares, Lenilton Santos, Coelho, Daniela Sousa, Maraschin, Marcelo, Basso, Alex, Moreira, Regina de Fátima Peralta Muniz, José, Humberto Jorge, Monteiro, Alcilene Rodrigues
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Cherry tomato climacteric fruits quality titanium dioxide 15FIX9V2JP Titanium D1JT611TNE ethylene 91GW059KN7 Ethylenes