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 …

Abstract Potato (Solanum tuberosum L.), a worldwide, staple food crop, is susceptible to
postharvest rots caused by a variety of fungal pathogens, including Fusarium spp., Alternaria …

Postharvest rot of potato tubers caused by fungal pathogens is the main cause of significant
economic losses, while also raising potential food safety issues. Integrated disease …

UV-C could directly inactivate pathogens, and reduce postharvest diseases of fruits and
vegetables by inducing resistance. To date, no studies have been carried out to verify …

Highlights•Different light quality and ratio had a significant effect on pitaya plantlets.•Red
light inhibited photosynthesis and energy metabolism of pitaya plantlets.•Blue light could …

Slightly acidic electrolyzed water (SAEW), an efficient non-thermal microbial inactivation
technique, has been broadly applied to control food safety and quality. This study aimed to …

The purpose of the study was to establish whether UV-C radiation applied to potato tubers
prior to their storage affected their natural losses over a long period of time. A custom-built …

BACKGROUND AND OBJECTIVES: Aiming to increase crop yield the antimicrobial/bacterial
or fungicidal pre-sowing seed treatment received more attention in modern agronomy …

Light is the only key factor essential for plant growth, and ultraviolet (UV) rays, the harmful
part of solar radiation, have the ability to decrease the metabolic rate in photosynthesis …

Amongst the surface treatment technologies to emerge in the last few decades, UV-C
radiation surface treatment is widely used in food process industries for the purpose of shelf …