Background Significant product losses of fresh fruits and vegetables occur in the postharvest
storage due to rapid senescence and diseases. The traditional postharvest preservation …

Ultraviolet (UV) radiation has been considered a deleterious agent that living organisms
must avoid. However, many of the acclimation changes elicited by UV induce a wide range …

In this chapter, we discuss the influence of the processing methods on the content of
phenolic compounds in fruits and vegetables. The intake of fruits and vegetables based …

Physical treatments have gained great interest in recent years to control many postharvest
diseases in fruits and vegetables because the total absence of residues in the treated …

The levels of flavonoids in blueberries (Vaccinium corymbosum L.) were found to increase
after illumination with UV-C. Phytochemicals affected included resveratrol, myricetin-3 …

Lignin is a plant component with important implications for various agricultural disciplines. It
confers rigidity to cell walls, and is therefore associated with tolerance to abiotic and biotic …

Cuticular wax plays a major role in the growth and storage of plant fruits. The cuticular wax
coating, which covers the outermost layer of a fruit's epidermal cells, is insoluble in water …

UV-C treatment is a new and environment-friendly strategy to reduce postharvest decay in
several fruits. In this work, we studied the induction of resistance to Botrytis cinerea in …

Postharvest losses of whole and fresh‐cut fruits and vegetables cause significant reductions
in food availability and an increase in economic losses/damages. Additionally, regulatory …

Mature-green tomato fruit (Solanum lycopersicum cv. Zhenfen 202) were exposed to
different UV-C irradiation at 2, 4, 8, and 16 kJ m− 2 and then stored under the dark at 14° C …