The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products

Abstract

Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and induces different properties of the product during exposure. Mechanical properties of the agricultural products and their derivatives represent the key indicator of acceptability by the end-user. This paper surveys the recent findings of the influence of UV-C on the stress response and physiological change concerning the mechanical and textural properties of miscellaneous agricultural products with a specific focus on a potato tuber. This paper also reviewed the hormetic effect of UV-C triggered at a different classification of doses studied so far on the amount of phenolic content, antioxidants, and other chemicals responsible for the stimulation process. The combined technologies with UV-C for product quality improvement are also highlighted. The review work draws the current challenges as well as future perspectives. Moreover, a way forward in the key areas of improvement of UV-C treatment technologies is suggested that can induce a favorable stress, enabling the product to achieve self-defense mechanisms against wound, impact, and mechanical damage.

Ultraviolet-C irradiation has no short-term, direct effects on cyclamen mite (Phytonemus pallidus (Banks)) in strawberry

“…There was no discernable effect of treating strawberry plants with UV-C on cyclamen mite populations. Since most cyclamen mites live in the young, folded leaves and plant tissue in the strawberry crown, they are well-protected from direct effects of UV-C. UV-C irradiation is considered a surface sterilizer (e.g., Lemessa et al 2022), and, as with UV-B, most (98%) does not likely penetrate past the first 5 μm of leaf epidermis (Qi et al 2003). New leaves of "Jewel" strawberry are 230 μm thick, and leaf thickness ranges from 172 to 282 μm for other cultivars (Sances et al 1979;Erica Pate, unpublished data).…”

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

“…Among the various surface treatment technologies that have emerged in recent decades, UV-C radiation surface treatment is extensively employed in the food processing industries with the objective of prolonging shelf life, eliminating bacteria and promoting growth, as well as helping to prevent acrylamide formation. Nevertheless, the applica-tion of short-wavelength radiation is significantly reliant on the dosage administered and can result in altered characteristics of the product during the exposure (Lemessa et al, 2022). Within this context, an interesting finding was declared by Sobol et al (2020).…”

Special Issue on the Engineering of Smart Agriculture

“…Furthermore, this monograph deals with the effects of UV-C radiation on the mechanical and physiological properties of potato tubers and various agro-products. The review highlights the dose-dependent nature of UV-C treatment and its potential to extend shelf life and improve quality [29]. Finally, this monograph looks at the effects of magnetic and electric fields on fruit yield, shelf life, and quality.…”