Abstract
The paper considers an experimental study of processing sweet cherries with ultraviolet radiation. Ultraviolet irradiation is an alternative to chemical sterilization used to reduce the growth of microorganisms in foods. Ultraviolet radiation further induces defense mechanisms in metabolically active plant tissues, in the same way that ultraviolet treatment has been observed to cause accumulation of polyamines, which can act as antioxidants in fruit, causing a reduction in microorganism spoilage symptoms.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Paper Title
Journal
Date
