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. 2020 Dec 15;10:21972. doi: 10.1038/s41598-020-78948-1

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Effect of UVC on vitamin C metabolism. Acerola fruits without (UV−) or with UVC treatment (UV+), were stored at 10 °C for 0 day (Day 0) or 7 days (Day 7) and subjected to quantification of total vitamin C (A), AsA (C), DHA (D), and GalDH activity assay (B). Data, obtained from at least three biological repeats, are shown as mean ± SE values. Different letters indicate significant differences by the ANOVA/Tukey-HSD (p < 0.05) while asterisks in (A) and (C) represent significant differences between UVC treated (UV−) and untreated (UV+) samples at only Day 7, using the Student’s t-test (p < 0.05).