ArticleFoods (Basel, Switzerland)2025
Comparison of Ultraviolet A, B and C Treatments in Preserving the Quality and Nutritional Integrity of Fresh-Cut Spinach.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Mechanistic investigation of UV-irradiated neem oil against microbial biofilms and A431 skin cancer cells via Bax/Bcl2/caspase-3 modulation.Bioresources and bioprocessing · 2026Article
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Authors and funding
2 authors.
Funding
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Abstract
This study evaluates the effects of ultraviolet (UV) radiation (UVA, UVB, and UVC) on the postharvest quality and nutritional stability of fresh-cut spinach during cold storage. Spinach samples were exposed to UV treatments for 0, 5, or 10 min and stored at 4 ± 1 °C with 85 ± 5% relative humidity for up to 10 days. Weight loss, dry matter content, total soluble solids, electrical conductivity, pH, respiration rate, color parameters, ash content, and mineral composition were assessed. The results showed that UVB-treated spinach had the lowest weight loss (0.52%), compared to UVC-treated (0.75%) and control (0.82%) samples. The dry matter content was highest in UVB-treated samples (9.56%) and lowest in UVC-treated samples (8.62%). UVC exposure increased electrical conductivity (112 µS cm
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