The Effect of UV-C Irradiation on the Mechanical and Physiological Properties of Potato Tuber and Different Products

Amongst the surface treatment technologies to emerge in last few decades, UV-C radiation is widely used food process industries for purpose of shelf life elongation, bacterial inactivation, and stimulation. However, short wave application highly dose-dependent induces different properties product during exposure. Mechanical agricultural products their derivatives represent key indicator acceptability by end-user. This paper surveys recent findings influence on stress response physiological change concerning mechanical textural miscellaneous with a specific focus potato tuber. also reviewed hormetic effect triggered at classification doses studied so far amount phenolic content, antioxidants, other chemicals responsible stimulation process. The combined quality improvement are highlighted. review work draws current challenges as well future perspectives. Moreover, way forward areas suggested that can induce favorable stress, enabling achieve self-defense mechanisms against wound, impact, damage.