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 agriculture, loss of crop yield to pathogen damage seriously threatens efforts to achieve
global food security. In the present work,“organic” elemental sulfur nanoparticles (SNPs) …

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 …

The aim of this work was to investigate the use of different doses of UV-C (0, 2.4, 7.2, 12 and
24kJm− 2) radiation treatments to inhibit microbial growth of Listeria monocytogenes and …

Arabidopsis thaliana is known to produce the phytoalexin camalexin in response to abiotic
and biotic stress. Here we studied the mechanisms of tolerance to camalexin in the fungus …

Mature green tomato fruit exposed to a pre-determined hormetic dose of UV-C (3.7 kJ/m 2)
and untreated fruit (control) were stored at 13° C and 95% relative humidity. After 10, 20, and …

Changes in the protein content and profile of postharvest tomato fruit treated with the
hormetic dose (3.7 kJm− 2) of ultraviolet light C (UV-C) at the mature green stage was …

Abstract The effect of 1.0 kJ/m 2 ultraviolet-C (UV-C) light on antioxidant activity, total
phenolics and main phenolic compounds associated with browning of button mushroom …

Plants in ecology interact with their biotic and abiotic environment. Means of interactions,
and thereby crucial for the survival of the species, are secondary plant metabolites …