UV hormesis in fruits: a concept ripe for commercialisation

被引：114

作者：

Shama, G ^{[1
]}

Alderson, P

机构：

[1] Univ Loughborough, Dept Chem Engn, Loughborough LE11 3TU, Leics, England

[2] Univ Nottingham, Sch Biosci, Loughborough LE12 5RD, Leics, England

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 04期

关键词：

D O I：

10.1016/j.tifs.2004.10.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：128 / 136

页数：9

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