Integration of Ultraviolet (UV-C) Light with Yeast Treatment for Control of Postharvest Storage Rots of Fruits and Vegetables

Stevens, C.; Khan, V. A.; Lu, John Y.; Wilson, Charles L.; Pusey, P.L.; Igwegbe, E. C. K.; Kabwe, K.; Mafolo, Y.; Liu, J.; Chalutz, E.; Droby, Samir

doi:10.1006/bcon.1997.0551

Cited by 99 publications

(46 citation statements)

References 12 publications

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“…For example, attack by fungi and other organisms, or the premature induction of ripening may result from physical damage to the fruit during processing or transportation, or by incorrect storage. The scale of such losses, recently estimated as constituting one third of all harvested produce, is significant cause for concern in developed countries but can be catastrophic for developing countries (Stevens et al, 1997). This review is concerned with one particular strategy -the application of low doses of ultraviolet radiation -for protecting fruits against attack by pathogenic fungi.…”

Section: Introductionmentioning

confidence: 99%

UV hormesis in fruits: a concept ripe for commercialisation

Shama¹,

Alderson²

2005

Trends in Food Science & Technology

152

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Hormesis is the application of potentially harmful agents at low doses to living organisms in order to induce stress responses. When fruit are exposed to low doses of UV a number of changes are induced including the production of anti-fungal compounds and delays in ripening. Both of these responses could be exploited by the horticultural sector to reduce postharvest losses. We review the results of UV treatment of a variety of fruits and the work done in identifying chemical changes in them. The prospects for treating fruits with UV on a commercial scale are considered.

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Section: Introductionmentioning

confidence: 99%

UV hormesis in fruits: a concept ripe for commercialisation

Shama¹,

Alderson²

2005

Trends in Food Science & Technology

152

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“…Several pathogenic fungi are known to cause damage to tomato especially under storage conditions and also on the aerial parts of the plants. The main postharvest disease of tomato caused by various pathogenic fungi are Rhizopus stolonifer (Stevens et al, 1997;Schena et al, 1999), Botrytis cinerea (Lee et al, 2006) and Alternaria alternata (Feng and Zheng, 2007). A. alternata is a saprophytic pathogen of tomato causing postharvest black rot at high frequency (Akhtar et al 1994).…”

Section: Introduction:-mentioning

confidence: 99%

In Vitro Efficacy of Trichoderma Isolates Against Some Fungi Causing Fungal Rot Disease of Tomato.

Koka¹,

Wani²,

Bhat³

et al. 2017

IJAR

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“…(STEVENS et al, 1997, BAKA et al, 1999 o que no caso de minimamente processados torna-se ainda mais interessante, já que as injúrias que esses vegetais sofrem no processamento podem fazer com que seus teores de compostos de interesse sejam diminuídos, acarretando também em uma menor vida útil.…”

Section: Introductionunclassified

UV-C Radiation on Fresh Cut Vegetables Quality

Nassur¹,

Boas

Lima

et al. 2015

REBRAPA

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Resumo: Hortaliças minimamente processadas são produtos de alta conveniência ao consumidor, porém naturalmente com curta vida útil e com menores teores de compostos bioativos quando comparados com vegetais intactos. O objetivo do trabalho foi verificar a influência da radiação UV-C na qualidade e no teor de compostos fenólicos e atividade antioxidante de diferentes hortaliças minimamente processadas. Nove diferentes hortaliças (tomate, cebola, pimentão, abobrinha, repolho roxo, couve-flor, cenoura, beterraba e batata) foram minimamente processadas e tratadas, ou não, com irradiação UV-C na dose de 4,10 KJ m 2 e em seguida armazenadas em câmara fria pelo período de 72 horas. Em seguida os parâmetros a seguir foram avaliados: coloração (L*, a*, b*, Chroma e ºHue), sólidos solúveis totais, acidez total titulável, atividade antioxidante (pelo método do DPPH e β-caroteno/ácido linoleico) e fenólicos totais. Neste trabalho a dose de irradiação utilizada não influenciou os parâmetros de qualidade avaliados, não observando-se diferença significativa em parâmetros de qualidade em nenhuma hortaliça após serem submetidas à radiação UV-C. Sugeremse testes de controle de microrganismos e qualidade no armazenamento de hortaliças após irradiação, já que as características de qualidade desejáveis pelo consumidor não são influenciadas pela radiação UV-C. Palavras-chaves:UV-C; compostos fenólicos, PCA; hortaliças, processamento mínimo. UV-C Radiation on Fresh Cut Vegetables Quality:Fresh cut vegetables are products with convenience for consumers, but with a short shelf-life and lower levels of bioactive compounds, when compared to unprocessed vegetables. The aim of this study was to evaluate the influence of UV-C radiation on quality, phenolic compounds and antioxidant activity of different fresh cutted vegetables. Nine different vegetables (tomato, onion, bell pepper, zucchini, red cabbage, cauliflower, carrot, beets and potato) were minimally processed and the control and irradiated (UV-C -4,10 KJ m 2 ) treatments were placed in a cold room for 72 hours. The following parameters were evaluated: color (L*, a*, b*, Chroma and ºHue), total soluble solids, titratable acidity, antioxidant activity (DPPH and β-carotene methods) and total phenolics. The UV-C did not influenced the quality parameters, with no significant difference between treated and control samples in vegetables after irradiation process. Tests including microbiology analysis and quality during storage of vegetables after irradiation are suggested, since the quality parameters, desirable for consumers, were not influenced.

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Integration of Ultraviolet (UV-C) Light with Yeast Treatment for Control of Postharvest Storage Rots of Fruits and Vegetables

Cited by 99 publications

References 12 publications

UV hormesis in fruits: a concept ripe for commercialisation

UV hormesis in fruits: a concept ripe for commercialisation

In Vitro Efficacy of Trichoderma Isolates Against Some Fungi Causing Fungal Rot Disease of Tomato.

UV-C Radiation on Fresh Cut Vegetables Quality

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