ABSTRACT
342This chapter begins with the presentation of the principles of ultraviolet (UV) light treatment in terms of UV spectrum, sources of UV light, and current regulation concerning the treatment with UV light. Microbial inactivation with UV light is described next, focusing on the mechanism of inactivation, microbial susceptibility to UV light, and UV repair mechanisms. Following these general issues, this chapter presents an overview of UV light decontamination of whole fresh fruits and vegetables through the inactivation of natural infections, control of fungal decay, and inhibition of pathogenic bacteria. The next part of this chapter deals with hormetic UV light treatment showing the role of UV light in the reduction of postharvest decay; induction and accumulation of phytoalexins, enzymes, and other phytochemical compounds; and delaying of ripening and senescence. UV light treatment is an alternative and promising technology since it aims at reducing the microbial content without affecting the quality of the product.
