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UV hormesis in fruits : a concept ripe for commercialisation

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journal contribution
posted on 11.07.2008 by Gilbert Shama, Peter Alderson
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 changes are induced including the production of anti-fungal compounds and delays in ripening. Both of these responses could be exploited by the horticultural sector to reduce postharvest losses. We review the results of UV treatment of a variety of fruits and the work done in identifying chemical changes in them. The prospects for treating fruits with UV on a commercial scale are considered.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Citation

SHAMA, G. and ALDERSON, P., 2005. UV hormesis in fruits : a concept ripe for commercialisation. 16 (4), pp. 128-136

Publisher

© Elsevier

Publication date

2005

Notes

This is a journal article. It was published in the journal, Trends in food science and technology [© Elsevier] and the definitive version is available at: http://www.sciencedirect.com/science/journal/09242244 or doi:10.1016/j.tifs.2004.10.001

ISSN

0924-2244

Language

en

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