POST-HARVEST TREATMENT OF FRUITS AND VEGETABLES USING ULTRAVIOLET IRRADIATION PULSES

摘要

The invention relates to increasing the resveratrol content of table grapes using irradiation pulses in a tunnel of ultraviolet-C lamps. The pulses last less than 1 minute and the irradiation strength value can be between 30 and 510w. 2-4 days after the treatment, the resveratrol content of the treated grape increases ten-fold or more. In this way, a grape having significantly increased health-beneficial properties can be obtained in a simple, low-cost manner. Said treatment can be used for any fruit or vegetable.