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 …

Increasing loss of conventional fungicides due to pathogen resistance and general
unacceptability in terms of public and environmental risk have favoured the introduction of …

UV light is one of a number of emerging non-thermal food processing technologies that can
be used in a broad range of applications producing food products with longer shelf-life, more …

There is an abundant literature about the biological and physiological effects of UV-B light
and the signaling and metabolic pathways it triggers and influences. Much less is known …

Consumers demand high-quality processed foods with minimal changes in nutritional and
sensory properties. Nonthermal methods are considered to keep food quality attributes …

Blueberries (Vaccinium corymbosum, cvs. Collins, Bluecrop) were exposed to ultraviolet
light-C (UV-C) radiation treatments from 0 to 4kJ/m2 prior to 7 days storage at 5° C plus 2 …

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 …

Botrytis cinerea is a polyphagous necrotrophic fungus and is the causal agent of grey mold
diseases in more than 1400 different hosts. This fungus causes serious economic losses in …

Alternative control agents, including UV-type C (254 nm) irradiation, yeasts antagonistic to
fungal growth, chitosan and harpin, were evaluated for their ability to induce resistance in cv …

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 …