Vol. 11, Issue 6 (2022)

Author(s):
Charan Singh, Joshi Nirav Umeshbhai, Neha, Ravi Kumar and Isha Ahlawat

Abstract:
Ultraviolet irradiation is one of the popular minimal processing techniques which offers improved shelf life with better preservation of sensorial and biochemical properties of food. Ultraviolet-C irradiation has higher energy compared to UV-A and UV-B, hence having a comparative higher germicidal effect. Various studies have highlighted the benefits of UV-C irradiation on physicochemical properties along with the germicidal effect. This review paper presents brief information about UV-C irradiation and its effect on nutritional (Total soluble solid, total phenol, titratable acidity, ascorbic acid and antioxidant activity) properties of horticulture produce. UV irradiation enhances plant defence by increasing the production of defence hormones such as phenylalanine ammonia-lyase and peroxidase. The literature evidence showed a positive effect of treatment on total phenol, total soluble solid and antioxidant activity of horticulture produce. UV-C treatment also showed potential in maintaining titratable acidity during storage. Its application showed promising results in reducing respiration and ethylene production. The reduced ethylene production delays ripening hence delayed senescence of commodity. Research efforts on the effect of intensity and harvest maturity on the biochemical composition of horticulture produce on UV-C treatment are required to be explored.