author(s)
Jaideep Khanna

abstract
Ultraviolet-C (UV-C) radiation has emerged as a promising non-chemical treatment for extending the shelf life and improving the quality of fresh produce during postharvest storage. This review article explores the mechanisms by which UV-C radiation influences the postharvest physiology of fresh produce, reviews the effectiveness of UV-C treatments across various types of fruits and vegetables, and discusses the practical implications and challenges of implementing UV-C technology in commercial storage facilities.