Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

Figure 1

Deterioration index (DI) in carambola slices treated with 0 (control), 6, 10, or 12.5 kJ m⁻² of UV-C radiation and stored for 21 days at 4°C. Bars represent the standard error (). Different letters indicate significant differences on Fisher’s test ().