Abstract Ultraviolet-B radiation (280–315 nm), perceived by the plant photoreceptor UVR8,
is a key environmental signal that influences plant growth and development and can reduce …

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 …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

The effects of exogenous melatonin on postharvest life and quality in strawberry fruit after
harvest were evaluated. To explore the optimum concentration of melatonin treatment …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

Abstract Ultraviolet‐C (UV‐C) radiation has been reported to induce defence responses to
pathogens in growing crops and described as a new environmentally friendly method for …

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 …

Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Strawberry fruit are delicate and succulent, and after harvest they can commonly undergo
fungal spoilage. The main strawberry pathogen is Botrytis cinerea, followed by Rhizopus …

Strawberry, a small fruit crop of great importance throughout the world, has been considered
a model plant system for Rosaceae, and is susceptible to a large variety of phytopathogenic …