POSTHARVEST BIOCHEMICAL EFFECTS OF UV-C IRRADIATION ON FRUIT AND VEGETABLES

Abstract

The germicidal effect of UV-C irradiation has been proved in different foods as a non-thermal surface sanitation method that does not leave residues on the product and it is considered a good alternative for food preservation. UV-C irradiation at low doses has been successfully used for sanitation of fresh fruits and vegetables. Some of the beneficial effects attributed to UV-C are the defense mechanisms induced (phytoalexins), which have been positively correlated with resistance against several pathogens and reduction of physiological disorders occurring during cold storage of fruits and vegetables. Another advantage of applying UV-C is the capability to improve nutraceutical properties, due to an increase of bioactive compounds with antioxidant capacity. Moreover, due to inactivation of related enzymes, a delay of deterioration processes, ripening and senescence are some of the benefits of this technology. Its low cost and easy application makes UV-C a good alternative for fresh produce preservation. This review remarks the beneficial effects of UV-C irradiation on fruits and vegetables reducing physiological disorders during cold storage and nutritional properties of fresh produce.