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

Fruits and vegetables easily occur decay and quality deterioration during post-harvest
storage. Although traditional fruit and vegetable preservation methods have been widely …

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 …

The study investigated the impact of UV-C irradiation on peach fruit quality during
postharvest storage, with a focus on aroma changes and the mechanisms involving …

The feasibility of UV-C treatment was studied for extending the shelf-life of oyster
mushrooms. Oyster mushrooms were treated with 4.0 kJ/m 2 ultraviolet-C (UV-C) radiation …

Pesticides are widely used in agriculture, but their persistence in agricultural products can
lead to potential health risks and environmental pollution. Traditional methods for removing …

Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is
excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and …

Leafy vegetables are among the potential foods that can combat food insecurity in
develo** countries. Their major drawback is a short shelf life, which limits their supply …

This study examines ultraviolet-C (UV-C) treatment supplementation as a means of
inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 …