Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface.

@article{Rodov2010UltravioletLS,
  title={Ultraviolet light stimulates flavonol accumulation in peeled onions and controls microorganisms on their surface.},
  author={Victor Rodov and Zipora Tietel and Yakov Vinokur and Batia Horev and Dani Eshel},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 16},
  pages={9071-6}
}
The effects of ultraviolet (UV) light on flavonol content in peeled onions (Allium cepa L.) and on microbial survival on their surface were investigated. The content of phenolic compounds showed a gradient within the onion bulb, with the highest level in the external dry "skin" (tunic) and the lowest level in the center. Peeled bulbs were treated with UV light comprising the bands of UV-C (more than half of the total UV output), UV-A, and UV-B. The response to UV depended upon the position of… CONTINUE READING

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