Fresh strawberry is a highly perishable product. As many chemicals used as postharvest treatments
cause ecological problems or are potentially harmful to humans. Short wavelength (254 nm) UVC light is
considered to be germicidal. In fruits, it is has been shown that low UV doses induce production of anti-fungal
compounds, ripening delay and reduction of chilling injury. The equipment is relatively inexpensive, but the
technique is subject to certain safety precautions easy to use and the radiation is lethal to most type of
microorganisms. Fresh 'Kurdistan' strawberry was exposed to
different doses (0.25 and 0.5 kJ/m2) of ultraviolet-C (254 nm, UV-C) radiation and stored up to 7 days at-1-5°C.
All UV-C radiation doses decreased growth of yeast, but only significant differences were found when the
highest level was applied. UV-C radiation at an appropriate dose could reduce microbial loads without adversely
affecting sensorial quality of' Kurdistan' strawberry. Fruit treated with the highest doses (0.5 kJ/m2) is
significantly firmer on day 7 (p