The researchers found that only small amounts of the antioxidant were needed to prevent tissue damage and ward off the yeasts and molds that wilt many fruits.
Teadlased leidsid, et kulus vaid väike kogus antioksüdanti, hoidmaks ära paljude puuvilju närtsitavate koekahjustuste ning pärmi - ja hallitusseente tekkimist.