CONDITIONING OF HORTICULTURAL PRODUCTS FOR CONSUMPTION IN FRESH STATE USING ULTRAVIOLET NON-IONIZING RADIATION, UV-C

Authors

  • C. Sorica INMA Bucharest
  • I. Voicea INMA Bucharest
  • E. Sorica INMA Bucharest
  • M. Nitu INMA Bucharest
  • D. Cujbescu INMA Bucharest
  • K. C. Selvi Ondokuz Mayıs Ãœniversity / Turkey
  • Gh. Matei University of Craiova
  • V. Vladut INMA Bucharest
  • I. Grigore INMA Bucharest

Abstract

This paper presents the conditions and equipment underlying the work processes within the flow of conditioning technologies of horticultural products, in order to prolong the life and freshness of fruits, from the time of harvest and storage, to their marketing for consumption.

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Published

2014-12-06

Issue

Section

Working Group 4: Management, agriculture mechanization and cadastre