Abstract
Ultraviolet-C radiation and ultrasound technology are widely accepted and continuously being appraised as alternatives to conventional thermal techniques for decontamination of fruits and vegetables. However, studies in these areas have presented challenges related to quality, safety, limited capability, and cost of energy. This review paper presents an up-to-date summary of applications of ultraviolet-C radiation and ultrasound technology for postharvest handling of fruits and vegetables from relevant literature. The limitations associated with applications of ultraviolet-C radiation and ultrasound technology individually has prompted their combination alongside other antimicrobial strategies for enhanced bactericidal effect. The combination of ultraviolet-C radiation and ultrasound technology as a hurdle approach also provides enhanced efficiency, cost effectiveness, and reduced processing time without compromising quality. The review includes further scope of industrial-led collaboration and commercialization of ultraviolet-C radiation and ultrasound technology such as scale-up studies and process optimization.
Highlights
A Review on Individual and CombinationTechnologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables
Fruits and vegetables are an essential component of our diet and their consumption increases yearly due to perceived interest of consumers in healthy and functional foods [1,2]
Mukhopadhyay et al [28] showed that increasing UV-C radiation doses from 0.6 to 6.0 kJ/m2 resulted in 2.2–3.1 and 2.3–3.5 log CFU/fruit reductions, respectively, for cocktail mixtures of S. enterica and E. coli O157:H7 on the surfaces of tomato
Summary
Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables. Okon Johnson Esua 1,2 , Nyuk Ling Chin 1, * , Yus Aniza Yusof 1 and Rashidah Sukor 3. Received: 24 September 2020; Accepted: 29 October 2020; Published: 10 November 2020
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