标题：INFLUENCE OF ULTRAVIOLET RADIATION ON MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF CERTAIN CATEGORIES OF VEGETABLES PRODUCTS AND THEIR PRESERVATION LIFE
摘要：Research paper aims to highlight the scientific correlation between the influence of ultraviolet radiation (UV) on sensory and microbiological characteristics of plant products in the category of leaves (lettuce) and other types of vegetables or fruit (bananas) and their preservation’s duration, through their UV irradiation under certain conditions. The literature indicates a germicidal action of UV (medium UV) on micro-organisms, optimal for λ = 254 nm. The effectiveness of radiation is influenced by duration of irradiation, the distance between the radiation source and the sample product and radiant power source. The action of microbial cell inactivation or destruction can be explained by changes in cellular structure and permeability with changes at the level of mitochondria and the genetic material as a result of photochemical effects of UV products. Research highlights the preservative effect of UV radiation (with λ = 254 nm) and also their influence on sensory properties and positive to negative for leafy vegetables and fruits (bananas in our case).
