ABSTRACT
Ultraviolet (UV) light is a non-thermal process with a high potential for fresh produce to inactivate microorganisms and to maintain food quality. The effectiveness of the UV treatment depends on UV dose (J/m2), UV intensity (W/m2), exposure time (s), surface properties, initial microorganism load, and microorganisms. In addition to microbial inactivation, investigation of UV application on the attributes of fresh products and quality changes throughout the storage life of fresh products is also considered for the optimization of UV treatment.
