Induced resistance of sweetpotato to Fusarium root rot by UV-C hormesis

Stevens, C.; Khan, V. A.; Lu, John Y.; Wilson, Charles L.; Chalutz, E.; Droby, Samir; Kabwe, M. K.; Haung, Z.; Adeyeye, O. A.; Pusey, L.; Tang, Ao

doi:10.1016/s0261-2194(99)00045-9

Cited by 67 publications

(35 citation statements)

References 13 publications

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“…This result agrees with our previous results in where reductions of TAM from 0.3 to 1 log CFU g − 1 in baby spinach leaves subjected to 0 to 7.94 kJ m − 2 UV-C were found . Other studies have reported that UV-C inhibited microbial growth and delay senescence of zucchini squash (Erkan, Wang, & Krizek, 2001), carrots (Mercier & Arul, 1993), sweet potato (Stevens et al, 1999) and fresh-cut melon (Manzoco, Da Pieve, & Maifreni, 2011). The O 2 -enriched MAP showed a beneficial effect for inhibiting the TAM growth during the shelf life.…”

Section: Discussionmentioning

confidence: 86%

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

Tomás‐Callejas

Otón

Artés

et al. 2012

Innovative Food Science & Emerging Technologies

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Section: Discussionmentioning

confidence: 86%

Combined effect of UV-C pretreatment and high oxygen packaging for keeping the quality of fresh-cut Tatsoi baby leaves

Tomás‐Callejas

Otón

Artés

et al. 2012

Innovative Food Science & Emerging Technologies

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“…Recently, several new physical technologies to extend the postharvest life of fruits and vegetables have become of interest to consumers, since they do not employ chemical compounds. Among them, UV‐C radiation (254 nm) has been used on various commodities 10–12. It has been widely demonstrated that high doses of UV radiation are harmful to plants.…”

Section: Introductionmentioning

confidence: 99%

Influence of postharvest UV‐C treatment on refrigerated storage of minimally processed broccoli (Brassica oleracea var. Italica)

et al. 2007

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Minimally processed broccoli was treated with UV-C light (8 kJ m−2 ) and subsequently stored for 21 days at 4• C. The UV-C treatment delayed yellowing and chlorophyll degradation during storage. Treated broccoli florets displayed lower electrolyte leakage and respiratory activity, indicating higher tissue integrity. Treated samples showed higher phenolic and ascorbic acid contents as well as higher antioxidant activity than controls. Treated samples also had a higher content of soluble sugars, but no differences in the content of soluble proteins between control and treated samples were detected. The UV-C treatment also affected bacterial and mould populations. After 21 days at 4• C the number of colony-forming units of both populations was lower in treated than in control broccoli florets. The results suggest that UV-C treatment reduces tissue damage of minimally processed broccoli during storage at 4• C, thus maintaining nutritional quality and reducing microbial growth.

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“…The purpose of this treatment is twofold: to reduce the microbial load on the surface and to induce resistance to microorganisms. The beneficial effect of this treatment on fresh foods is called "hormesis" (Stevens et al, 1997(Stevens et al, , 1999. This effect is due to the fact that UV light can stimulate the production of phenylalanine amonialyase (PAL), which induces the formation of phenolic compounds (phytoalexins) that can improve the resistance of fruits and vegetables to the organisms (Ben-Yehoshua, Rodov, Jin, & Carmeli, 1992;D'Hallewin, Schirra, Pala, & Ben-Yehoshua, 2000;Stevens et al, 1999).…”

Section: Application To Surfaces Disinfectionmentioning

confidence: 99%

“…The beneficial effect of this treatment on fresh foods is called "hormesis" (Stevens et al, 1997(Stevens et al, , 1999. This effect is due to the fact that UV light can stimulate the production of phenylalanine amonialyase (PAL), which induces the formation of phenolic compounds (phytoalexins) that can improve the resistance of fruits and vegetables to the organisms (Ben-Yehoshua, Rodov, Jin, & Carmeli, 1992;D'Hallewin, Schirra, Pala, & Ben-Yehoshua, 2000;Stevens et al, 1999). Onursal, Gozlekci, Erkan, and Yildirim (2010) found that the irradiation of pomegranate (Punica granatum L.) fruits with UV-C radiation increased the total phenolics content in juice, peel and seeds.…”

Section: Application To Surfaces Disinfectionmentioning

confidence: 99%