Vol. 11, Issue 6 (2022)

Author(s):
Charan Singh, Navnitkumar Khimjibhai Dhamsaniya and Pankaj Kumar Jemalbhai Rathod

Abstract:
Ultraviolet irradiation is an emerging non-thermal processing technology that offers enhanced shelf life with better retention of organoleptic and nutritional properties. Ultraviolet-C irradiation is highly absorbed by DNA compared to UV-A and UV-B hence having a higher germicidal effect. This review paper presents brief information about UV-C irradiation and its effect physical (weight loss and firmness) and microbial properties of horticulture produce. Ultraviolet-C irradiation showed enhanced disease resistance and resistance against microbial growth. It also enhances plant defence by increasing the production of defence hormones such as phenylalanine ammonia-lyase and peroxidase. UV-C treatment maintained important parameters during storage such as firmness and weight loss. It can also reduce the activity of cell wall degrading enzymes and vary the genes related to them hence can maintain the texture of horticulture produce. Research efforts on the effect of intensity and harvest maturity in the efficacy of UV-C treatment are required to be explored. More studies are required to optimize the dose levels for different horticulture commodities is warranted.