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 …

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 …

Early in infection, pathogens encounter the outer wall of plant cells. Because pathogen
hydrolases targeting the plant cell wall are well-known components of virulence, it has been …

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 …

Background Fruits and vegetables are healthy because they contain good nutrients and
secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of …

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 …

UV light has been used as a germicidal agent in water treatment and surfaces disinfection
because of its capacity to affect DNA of microorganisms. On the other hand, low doses of UV …

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 …

Background The application of physical (thermal and non-thermal) treatments in
combination with biocontrol agents for the control of postharvest fungi has achieved …