Short UV-C treatments extend the shelf-life of fresh-cut strawberries (Fragaria x ananassa Duch cv. Camarosa)

In recent years there has been a marked increase in the demand for fresh-cut fruit. Although these products have high user convenience, they are extremely perishable. Consequently, they must be marketed within a very short period. A number of studies have shown that brief UV-C irradiation prior to storage may reduce postharvest deterioration in whole fruit. Herein, we evaluated the influence of different UV-C dose and intensity combinations on the quality and shelf-life of fresh-cut strawberries. Fresh berries were cut in wedges and subjected to brief UV-C treatments having different combinations of radiation intensity (0, 9, or 36 W m-2) and dose (0, 2, or 4 kJ m-2). Treatments with a dosage of 4 kJ m-2 at an intensity of 36 W m-2 decreased decay, juice leakage, dehydration softening, and yeasts and mold counts. UV-C treated berries also scored better in freshness color and overall acceptability in consumer tests. The treatments did not affect the acidity, soluble solids, or phenolic compounds. Results suggest that short UV-C treatment could be useful to supplement cold storage, extending the shelf-life of fresh-cut strawberries.