date:Dec 24, 2012
Recent studies have demonstrated that the UV light treatment may be an effective tool to extend the shelf-life of fresh produce. Generally, UV light wavelength ranges from 100 to 400 nm; this range can be further subdivided into UV-A (315-400 nm), UV-B (280-315 nm), and UV-C (200-280 nm).
UV-C light is effective in blocking microorganisms development by altering their DNA, furthermore UV-C irradiation at low doses (0.25-8.0 kJ/m2) can induce beneficial reactions in the plant, such as a defence