Abstract
Ultraviolet short wave (UV-C) irradiation is an emerging technology employed in postharvest fruits treatment. This method facilitates a reduction in microbial load, triggers an elicitor effect, and prolongs the shelf life of fruits. In this study, UV-C was applied to rangpur red lime, Tahitian lime, and sweet orange cv. 'Sweety,' which are the primary citrus varieties cultivated in the northeastern region of Valle del Cauca, Colombia. The citrus fruits were exposed to UV-C irradiation for 5 min using a lamp positioned 11 cm above the work area. Subsequently, the fruits were stored in plastic baskets for 21 days at 26 °C with a relative humidity of 70%. Positive and negative control treatments were also implemented. The positive treatment involved samples treated with a 150 mg/L sodium hypochlorite solution for 5 min, while the negative treatment comprised samples without any postharvest treatment. The results revealed that UV-C application effectively delayed maturation, prevented granulation, and maintained the physicochemical parameters, morphology, and surface color of citrus fruits. In conclusion, UV-C shows promise as a technology for treating citrus fruits during the postharvest stage, offering a means to mitigate losses, and assuring food availability.
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