Effect of UV-C Radiation Intensity on Post-harvest Quality of Two Eggplant Varieties (Solanum aetipicum anguivi L and Solanum macrocarpon L)
Kouacou Kouadio Joël, N'zi Kouadio Patrick, Bancal Victoria, Mbéguié-A-Mbéguié Didier & Tano Kablan · International Journal of Biochemistry Research & Review · 2024
In Côte d’Ivoire, eggplant is one of the most cultivated and consumed vegetables. However, this vegetable is very perishable. This work was developed to evaluate the effect of different UV-C concentrations on the conservation of eggplants with a view to identifying which one woul...
Open access
Research Article
10.9734/ijbcrr/2024/v33i6886