CENTRO DE INVESTIGACIÓN Y DE ESTUDIOS AVANZADOS DEL INSTITUTO POLITÉCNICO NACIONAL
发明人:
Maria Esperanza AYALA GIL,Edmundo LOZOYA GLORIA
申请号：
US15024643
公开号：
US20160235080A1
申请日:
2014.09.12
申请国别(地区):
US
年份:
2016
代理人:
摘要：
The present invention relates to methods for increasing the content of nutraceuticals and antioxidant capacity of perishable fruits, by combining irradiation with ultraviolet light (UV-C) and storage at freezing temperatures in different presentations. According to the invention, it is possible to increase the concentration of flavonoids, such as phenols and anthocyanins, and also the antioxidant capacity of strawberry fruits (Fragaria x ananassa). The main objective of the present invention is to improve the postharvest quality of fruits, particularly strawberry, by stimulating strawberry fruits with different doses of UV light and different temperatures.
