Abstract
In the post-harvest storage of fruits and vegetables, various problems such as product and nutrient losses are combated by using traditional and new storage technologies. Ultraviolet (UV) light applications are one of the new technologies used for the protection and improvement of food products. In this study, the effects of UV-A and UV-B light applications as an acceptable abiotic stress on the sensory and nutritional quality characteristics of fruits and vegetables were evaluated within the scope of studies. In addition, information on the possible use of UV technology in the fruit and vegetable industry is presented. Findings from literature data show that environmentally friendly UV light technology can be used to reduce product losses, improve nutritional quality and sensory properties, increase antioxidant capacity, and extend shelf life in various fruits and vegetables.
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