Ultraviolet (UV) light lamps during storage increases phytochemical accumulation in Onions
15 Jul 2010
Juan Valverde
A study recently published in the Journal of Agricultural and Food Chemistry revealed that the use of UV lamps during storage of peeled onions could increase significantly flavonols and to improve its capacity against microbes.
UV-lamps have been used before to stimulate the production of nutrients in harvested fresh produce. The application of UV-light is performed to increase the production of defensive constituents in the plant (such as flavonols) and that might also have beneficial effects for human health.
Researchers for the Agricultural Research Organization (ARO) in Israel, have found that a mild UV-light irradiation peeled onions approximately doubled the accumulation of flavonols and the total antioxidant capacity. The content in phenolic compounds showed a gradient within the onion bulb, showing that the outer scales of the onion were more affected by the UV irradiation than the inner scales.
In addition the UV light helped to maintain the onions decontaminated from Escherichia coli and helped to decay of Penicililium .
For further details on this study please check:
Rodov, V.; Tietel, Z.; Vinokur, Y.; Horev, B.; Eshel, D., Ultraviolet Light Stimulates Flavonol Accumulation in Peeled Onions and Controls Microorganisms on Their Surface. Journal of Agricultural and Food Chemistry,
Or access the journal link to this article here
