Red Light Exposure Delays Appearance and Aroma Deterioration of Fresh-Cut Watermelon during Retail Display

Appearance and aroma deterioration are the main concerns during the retail display of fresh-cut watermelons. Here, fresh-cut watermelons were exposed to the red, green, blue, and conventional white light at 4°C for 4 days, respectively, and their resulting qualities were compared with the convention...

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Bibliographic Details
Main Authors: Yue Shi, Yubin Wang, Yue Ma, Yong Xu, Xiaoyan Zhao, Chao Zhang
Format: Article
Language:English
Published: Hindawi-Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/1840648