Influence of film wrapping and UV irradiation on cactus pear quality after storage

Use of UV‐C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh‐cut Bell Pepper ( Capsicum annuum L.)

“…It is worth noting that, while treatments with a dose of 20 kJ/m 2 in the outer side or in both surfaces were the most effective in terms of quality maintenance, exposure to the same dose in the inner surface alone did not cause any improvement. This might have resulted from some tissue damage caused by excessive UV‐radiation in the latter (Piga and others 1997; Allende and others 2006). High radiation doses can result oxidative stress and cellular damage (Civello and others 2006).…”

Postharvest Ultraviolet Radiation in Fruit and Vegetables: Applications and Factors Modulating Its Efficacy on Bioactive Compounds and Microbial Growth

“…In general, positive results have been found in one or more of the effects outlined in the previous section, depending on the species considered. In a few cases, some damages, mostly related to tissue discoloration, have also been reported [ 145 , 146 ]. The outcome of UV treatments has also been reported to be dependent on the cultivar [ 71 , 147 ].…”

Cauterizer Technology Increases Cactus Pear Shelf Life

“…Cactus pear fruits present a limited shelf life, even in cold storage, which has stimulated interest in obtaining processed items with increased shelf life [63]. High pH nonacid foods [64,65] require of a sterilization treatment of 115.5°C or greater [66] to avoid pathogenic microorganisms growth such as Fusarium spp., Alternaria spp., and Penicillium spp. Stabilization procedures have detrimental effects on some sensory parameters of fresh fruits, such as color and flavor.…”