SHAMA, G. and ALDERSON, P., 2005. UV hormesis in fruits : a concept ripe for commercialisation. 16 (4), pp. 128-136
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.