Background Food irradiation is a non-thermal, energy-efficient, non-chemical and physical
method of food preservation in which the food is exposed to various ionizing and non …

Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously
being appraised as alternatives to conventional thermal techniques for decontamination of …

The effect of different doses of long-wavelength UV-A (320 nm–400nm) irradiation on
physicochemical and antioxidant characteristics of tomatoes grown on the territory of the …

During the storage and transportation of the mango fruit, the major source of disease is
anthracnose, caused by the fungus Colletotrichum gloeosporioides. The objective of this …

Postharvest losses and quality changes of fruit and vegetables, along the value chain, are a
result of microbial activity and negative impacts of ethylene. It has become important to …

Postharvest disease is a major problem in mangoes, affecting fruit quality, reducing shelf life
and negatively impacting exports. To minimize the disease and maintain fruit quality, the …

A kinetic study was conducted to account for the changes occurring in color, firmness, weight
loss, and total phenolic content of tomatoes subjected to combined ultrasound technology …

Bitter gourd is a valuable cucurbitaceous vegetable rich in various beneficial
phytochemicals such phenols, antioxidants, saponins, charantin etc. In spite of high …

UV-C irradiation can maintain fruit quality by inducing fruit disease resistance and reducing
decay during storage. Grape (Vitis Vinifera L.) was exposed to 2.4 kJ m− 2 UV-C irradiation …

Fruit softening is a critical physiological process affecting pear fruit quality, primarily driven
by cell wall lysis and remodeling. European pear (Pyrus communis L.) varieties are known …