TIFS 03PF83.pdf (124.21 kB)
UV hormesis in fruits : a concept ripe for commercialisation
journal contribution
posted on 2008-07-11, 13:46 authored by Gilbert Shama, Peter AldersonHormesis 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.
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Citation
SHAMA, G. and ALDERSON, P., 2005. UV hormesis in fruits : a concept ripe for commercialisation. 16 (4), pp. 128-136Publisher
© ElsevierPublication date
2005Notes
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.2004.10.001ISSN
0924-2244Language
- en