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Ultraviolet (UV) irradiation completely suppressed the development of both dry rot and soft rot in potatoes stored at 8°C for 3 mo. The amount of disease suppression increased as the dose of UV increased but decreased with an increase in the pre-treatment incubation period. Dry rot was completely suppressed at a UV dose of 15.0 kJ m 2 when tubers inoculated with conidia of Fusarium solani were incubated at 28°C for 1 day but not when incubated for 2 days. The soft rot was suppressed at a UV dose of 15.0 kJ-nr 2 when tubers inoculated with cells of Erwinia carotovora were incubated at 37°C for 6 h but not for 12 h. When inoculated tubers were not incubated before UV treatment, dry rot was completely suppressed at a lower UV dose of 12.5 kJm 2 , but soft rot was not. The UV doses tested here had no stimulatory effect on sprouting and it did not affect the texture, firmness, and color of the potato.

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SUMMARY :The sweet corn cobs were packed in 6 different packages and stored in the modified atmosphere environment (glass jars) with silicone membrane and diffusion channel using six treatments (LDPE film with and without ventillation, vacuum packaging and shrink wrapping and stored at 0 0 C) to extend the shelf-life of sweet corn. The biochemical properties like total sugar, reducing sugar, non-reducing sugar and starch were evaluated before and after storage. The shelf-life of corn cobs was 3 days in ambient condition compared to 16 days at 0 o C temperature in the modified atmosphere packaging (shirk wrapping).