• 作者：Karina R. Avalos Llano^a ; Angel R. Marsellé ; s-Fontanet^b ; Olga Mart&iacute ; n-Belloso^b ; Robert Soliva-Fortuny^b ; ^{rsoliva@tecal.udl.cat" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Pulsed light ; Fresh-cut apples ; Antioxidant properties ; Shelf-life ; Quality
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2016
• 出版时间：February 2016
• 年：2016
• 卷：33
• 期：Complete
• 页码：206-215
• 全文大小：564 K

d="p0005">Pulsed light treatments were evaluated for extending fresh-cut apples shelf life.

d="p0010">Combination of an antioxidant dip with PL treatment prevented surface browning.

d="p0015">Effects on native microbiota generally depended on the energy dose.

d="p0020">8 and 16 J^.cm^− 2 helped to maintain quality and antioxidant characteristics.

d="p0025">Results suggest the promotion of the phenylpropanoid metabolism by PL treatments.