Short UV-C treatments extend the shelf-life of fresh-cut strawberries (Fragaria x ananassa Duch cv. Camarosa)

In recent years there has been a marked increase in the demand for fresh-cut fruit. Although these products have high user convenience, they are extremely perishable. Consequently, must be marketed within very short period. A number of studies shown that brief UV-C irradiation prior to storage may reduce postharvest deterioration whole Herein, we evaluated influence different dose and intensity combinations on quality shelf-life strawberries. Fresh berries were cut wedges subjected treatments having radiation (0, 9, or 36 W m-2) 2, 4 kJ m-2). Treatments with dosage m-2 at an decreased decay, juice leakage, dehydration softening, yeasts mold counts. treated also scored better freshness color overall acceptability consumer tests. The did not affect acidity, soluble solids, phenolic compounds. Results suggest treatment could useful supplement cold storage, extending