title: Ultraviolet-c Radiation Induced Changes on Bioactive Compounds Content, Antioxidant Capacity and Microbial Quality of Minimally Processed Molokhia (Corchorus Olitorius L.) Leaves
abstract: Minimally processed or fresh-cut leafy vegetables are very popular for consumption due to their convenience and ready-to-use properties, but they provide an ideal medium for microbial development and degradation of functional properties. Thus, this industry commonly uses chemical agents for disinfection. However, certain problems with the disinfectant agents’ usage have been raised and led to the investigation of alternative sanitization treatments. In this respect, ultraviolet (UV-C) radiation 
journal: Journal of Agriculture and Crops