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Effects of postharvest ultraviolet-C treatment on shelf-life and quality of bitter gourd fruit during storage

See — The aim of this experiment was to study the effect of varied UV-C exposure time (20, 30, 40 minutes) on nutraceutical properties, defence-related compounds, and storage life of bitter gourd fruit. Treated fruit was stored in a cold room maintained at 10 °C temperature and 85–95 % relative humidity for 16 days. UV-C treatment for 40 min was found better in improving antioxidant activity by inhibiting DPPH to 57 %, increasing total phenols to 61 %, total carotenoid to 134 % and total chlorophyll to 61.9 % during 16 days of storage period in comparison with…
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