The purpose of the study was to establish whether UV-C radiation applied to potato tubers prior to their storage affected their natural losses over a long period of time. A custom-built UV-C radiation stand constructed for the purpose of this experiment was equipped with a UV-C NBV15 radiator generating a 253.7 nm long wave with power density of 80 to 100 μW∙cm⁻². Three varieties of edible medium late potatoes, Jelly, Syrena, and Fianna, were the objects of the research. The measurement of tightly controlled storage conditions was carried out over three seasons between 2016/2017 and 2018/2019, in a professional agricultural cold store with automated adjustment of interior microclimate parameters. The obtained data were processed using the variance analysis (α = 0.05). There was a statistically significant reduction in transpiration- and respiration-caused losses in the UV-C radiated potato tubers in comparison to those of the control sample. Additionally, the Jelly variety reacted to UV-C radiation demonstrating a reduction in sprout weight.

Lakes are the most important freshwater resources for humans. It is stated that together with population growth, unplanned urbanization, excessive water consumption, industrialization, and unconscious irrigation, global climate change causes changes in the water levels and volumes of lakes. Lake Eğirdir in Turkey, which is important in terms of drinking and irrigation water use, was chosen as the study area. Lake Eğirdir water level (LWL) and water volume (LWV) values measured between 1988–2019 were used. Dependencies in the annual LWL and LWV were examined by autocorrelation analysis, and trend changes were examined by regression analysis, the Mann-Kendall rank correlation test, and the Şen innovation trend test. The research has shown a significant decrease since 2000 in LWL and since 1990 in LWV. The LWL has decreased by −1.272 to −3.514 m and the LWV has decreased by −72.980 to −1082.134 hm³ in approximately 32 years. The actions to be taken based on the values determined in this study will help protect the water resources of lakes. As a result of the tests used in our study, it was determined that there were decreases in both the water level and the volume of the lake. The climatic changes in the lake basin and the decrease in the water resources feeding the lake are shown as the biggest factor in these reductions.

Ultraviolet radiation in the C band to limit storage losses of potato was applied. Six edible potato varieties, viz., Lord, Vineta, Owacja, Ditta, Finezja and Tajfun were used as test materials. UV-C radiation was emitted from a 15 W radiator. The wavelength of the light used to irradiate potato tubers was 253,7 nm and the power density from 80 to 100 μW/cm2. The method of reduction of storage losses of potato tubers, based on their exposure to UV-C irradiation, can complement the presently used methods of potato crop protection during long-term storage.

The color of French fries is an organoleptic attribute indicative of this product quality and also a reliable indicator of its safety. The darker the product color, the higher its acrylamide concentration. Acrylamide is an organic compound of the amide group showing neurotoxic and potential mutagenic actions in the human body. The content of acrylamide in fried potato products essentially depends on the contents of reducing sugars in intermediates of French fries’ production. The present study aimed to investigate the effect of UV-C irradiation and the soaking of potato strips in water on French fries’ color. The study was conducted on French fries obtained from tubers of the Innovator variety. The study was performed with the use of a special chamber for UV-C irradiation of biological samples and the CIE L*a*b* model for color analysis. The results of the study demonstrated that UV-C stimulation of potato tubers before processing had a beneficial effect on French fries’ color while the blanching of potato strips and soaking in water at a temperature of 40 °C resulted in the production of French fries lighter in color.

This study aims to determine the effect of raw potato tubers’ exposure to UV-C radiation and semi-products soaking in water on the content of acrylamide in the dry matter of French fries. The French fries were prepared from tubers of the Innovator variety of potato (Solanum tuberosum L.). Acrylamide contents were determined by HPLC-UV/Vis on a C-18 column after extraction of fried potatoes with acetonitrile. Potato tubers exposure to UV-C radiation caused an increase in acrylamide content and the soaking of semi-products in water caused a decrease in acrylamide content in the dry matter of French fries.

Amongst the surface treatment technologies to emerge in the last few decades, UV-C radiation surface treatment is widely used in food process industries for the purpose of shelf life elongation, bacterial inactivation, and stimulation. However, the short wave application is highly dose-dependent and induces different properties of the product during exposure. Mechanical properties of the agricultural products and their derivatives represent the key indicator of acceptability by the end-user. This paper surveys the recent findings of the influence of UV-C on the stress response and physiological change concerning the mechanical and textural properties of miscellaneous agricultural products with a specific focus on a potato tuber. This paper also reviewed the hormetic effect of UV-C triggered at a different classification of doses studied so far on the amount of phenolic content, antioxidants, and other chemicals responsible for the stimulation process. The combined technologies with UV-C for product quality improvement are also highlighted. The review work draws the current challenges as well as future perspectives. Moreover, a way forward in the key areas of improvement of UV-C treatment technologies is suggested that can induce a favorable stress, enabling the product to achieve self-defense mechanisms against wound, impact, and mechanical damage.