Keyphrases
Disinfection
100%
Fresh-cut
100%
UV-C
100%
Tommy Atkins Mangoes
100%
Mango
75%
Fresh Weight
75%
Total Carotenoids
50%
UV-C Treatment
50%
Bioactive Compounds
25%
Organoleptic Characteristics
25%
Humidity
25%
Dried Mango
25%
Total Phenolic Content
25%
Negative Control
25%
Positive Control
25%
Fresh Produce
25%
Carotene
25%
Shortwave
25%
Physicochemical Analysis
25%
Minimal Processing
25%
Antioxidant Assay
25%
Alternative Technology
25%
Total Flavonoids
25%
Titratable Acidity
25%
Quality Attributes
25%
Microbial Contamination
25%
Native Microorganisms
25%
Beneficial Compounds
25%
Microbial Count
25%
Microbial Inactivation
25%
Tommy Atkins
25%
Microbial Safety
25%
Color Evaluation
25%
Sodium Hypochlorite Solution
25%
UV-C Dose
25%
DPPH Scavenging Activity
25%
Total Soluble Solids Content
25%
Food Science
Fresh-cut
100%
Total Carotenoids
66%
Bioactive Compound
33%
Sodium
33%
Antioxidant Capacity
33%
Carotene
33%
Organoleptic Characteristics
33%
Total Flavonoids
33%
Soluble Solids Content
33%
Quality Attribute
33%
Total Soluble Solids
33%
Color Evaluation
33%
Microbial Count
33%
Fresh-Cut Food
33%
DPPH Scavenging Activity
33%
Microbial Safety
33%
Microbial Inactivation
33%