Fresh fruits and vegetable are highly susceptible to microbial spoilage. This can be avoided with the application of surface treatments. The treatment of surface has to be as gentle as possible for keeping the integrity and the freshness of fruits and vegetables. Minimal processing techniques such as ultraviolet (UV) light treatment meet these requirements. The use of UV light treatment proved to be effective at reducing microbial loads of pathogens on fresh fruits and vegetables. This paper aims to review the available literature data and provide a general review of the application of UV light treatment on fresh fruits and vegetables surface for decontamination, preventing diseased and enhancing their shelf life and quality.
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