Mold Inhibition on Fruits and Vegetables by UV-C Light Treatments

Molds can lead to the deterioration of fruits and vegetables, causing economic losses and have negative effects on health by producing mycotoxins. UV-C light technology is one of the non-thermal processes used for the surface decontamination of fruits and vegetables and is one of the alternative methods used to inhibit the growth of microorganisms and to control losses during storage and transport. UV-C treatment has been the subject of many studies since the quality of products is not adversely affected and it is a low-cost method. Limited number of studies is found in the literature on mold inhibition, while there are many studies on the inactivation of bacteria by ultraviolet light. In this study, germicidal and hormetic effects of UV-C light applications for inhibition of molds in fruits and vegetables were reviewed