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Please use this identifier to cite or link to this item: https://dspace.lboro.ac.uk/2134/3480

Title: UV hormesis in fruits : a concept ripe for commercialisation
Authors: Shama, Gilbert
Alderson, Peter
Issue Date: 2005
Publisher: © Elsevier
Citation: SHAMA, G. and ALDERSON, P., 2005. UV hormesis in fruits : a concept ripe for commercialisation. 16 (4), pp. 128-136
Abstract: 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.
Description: This is a journal article. It was published in the journal, Trends in food science and technology [© Elsevier] and the definitive version is available at: http://www.sciencedirect.com/science/journal/09242244 or doi:10.1016/j.tifs.2004.10.001
URI: https://dspace.lboro.ac.uk/2134/3480
ISSN: 0924-2244
Appears in Collections:Published Articles (Chemical Engineering)

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