Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

Background Increasing living standards and improvement of purchase empowerment has
led to consume packed and ready made fruits and vegetables. Also awareness of the health …

Light spectra significantly influence plant metabolism, growth and development. Here, we
review the effects of monochromatic blue, red and green light compared to those of …

Background Significant product losses of fresh fruits and vegetables occur in the postharvest
storage due to rapid senescence and diseases. The traditional postharvest preservation …

Reactive oxygen species (ROS) trigger and accelerate leaf senescence. Melatonin, a low
molecular compound with several biological functions in plants, is known to delay leaf …

Effective ultraviolet (UV) irradiation has been used as a postharvest technology to reduce
decay, delay ripening, and delay senescence in crop products. In this review, the effects of …

Many warning signs indicate that the food security goals formulated in 2015 will not be
achieved. This situation is particularly true for the African continent. After substantial …

Many neglected and underutilized vegetable species such as indigenous African leafy
vegetables have been incorporated in human diets since time immemorial, especially in sub …

Background Fruits and vegetables are healthy because they contain good nutrients and
secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of …

The aim of this study was to evaluate the effects of UV-B or UV-C radiation on phenolic
compounds and their transcription of biosynthetic genes in table grapes during storage. The …