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Because it is a highly perishable fruit, due to its high metabolic activity and water content, the strawberry has a shelf life limited by weight loss, texture alteration and microbiological deterioration. Such susceptibility to proliferation of microorganisms and the occurrence of postharvest diseases, especially some rot, stimulates the study of alternative sanitizing treatments that aims at the maintenance of fruit quality such as ultraviolet radiation, which it exhibits germicidal properties in the region UV-C (200-280nm). The non-formation of residual toxic compounds on the surface of the product, a low cost and the fact of being odorless are advantages of its use in fruits and vegetables.¹ In the present study the objective was to evaluate the efficacy and effects of UV-C radiation in strawberries by applying 0.0 (T1), 1.25 (T2), 2.50 (T3), 3.75 (T4) and 5.0 (T5) kJ/m² and storage at 5.37 ± 0.74 oC and 53.38 ± 6.84% RH after irradiation. The experiment was conducted in a completely randomized blocks design with three replicates per treatment. In the results, it was not possible to observe some benefits of UV-C in strawberries in relation to their non-use, suggesting it needs further studies with different doses and storage conditions.

Effects of postharvest application of UV-C radiation on the control of microorganisms and maintenance of quality in strawberries