| Popis: |
Ultraviolet (UV) irradiation has been recently gained considerable interest as a possible alternative to current postharvest treatment of fruit and vegetable and food processing. The UV-C region of the UV spectrum is majorly responsible for the germicidal application in foods. Postharvest UV-C treatments have been shown to be effective in controlling postharvest diseases. However, the effects of UV-C radiation are not only associated with its germicidal properties but also associated with physiological alterations within the produce. The application of a low UV-C dose can trigger some desirable reactions in fruits and vegetables, which lead to beneficial effects, including delaying the ripening process, extending shelf life, or increasing health-promoting compounds. In addition, the UV-C radiation has successfully demonstrated its potential on microbial decontamination on food products, without altering physicochemical and sensorial properties when used at proper doses. The objective of this chapter is to review the effect of UV technology on postharvest quality of fruits and vegetables and also the composition of food. |
