date:Dec 24, 2012
The use of ultra-violet light (UV) is well established for water treatment, air disinfection, and surface decontamination, nevertheless its use is still limited in food treatment, and in particular on fresh produce as postharvest technology.
The ability of UV light to sanitize and delay microbial growth on the fresh-cut produce surface without altering its quality has been demonstrated. UV light may be more effective in reducing microbial growth than chlorine, hydrogen peroxide, or ozone.