The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms
must avoid. However, many of the acclimation changes elicited by UV induce a wide range …

There is an abundant literature about the biological and physiological effects of UV-B light
and the signaling and metabolic pathways it triggers and influences. Much less is known …

The eating safety and high quality of fruits and vegetables have always been concerned by
consumers, so require a safe, non-toxic, environment-friendly technology for their …

In the present study, the effect of isochoric supercooling at− 2.5° C and isochoric freezing at−
2.5° C/12 MPa on the qualitative attributes of arils from whole pomegranates …

The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by
thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–CT) processes. The yogurts …

The quality of fresh and fresh-cut (FC) fruit can be preserved by creating an optimal
atmospheric condition around the product. Extensive research has been reported on the …

BACKGROUND Sapota is a popular tropical fruit characterized by a very short postharvest
life. Low‐temperature storage prolongs postharvest life of sapota fruit, but chilling injury …

The deterioration of surface color is a major factor limiting the marketability of fresh-cut stem
lettuce. In this study, the impact of UV-C irradiation on fresh-cut stem lettuce was …

Recent results on hot water as an alternative treatment open a new perspective in disease
incidence reduction. In the present work peach fruit were wounded, inoculated with conidia …