Juice processing application are gaining wide acceptance predominantly to meet consumers’ demand for safer and fresher food. Conventional thermal pasteurization is the pre- ferred technology to inactivate microorganisms and enzymes causing spoilage, thus prolonging the shelf life of juice. How- ever, some studies on thermally treated fruit juices such as strawberry, orange, and watermelon reported significant loss of nutritional quality and degradation of bioactive compounds such as ascorbic acid (Rawson et al., 2011). The increasing demand for fresh-like fruit juice has spurred the develop- ment of non-thermal processing methods. Several studies using short-wave ultraviolet-c (UV-C) light treatment on fruit juices reported minimal changes in nutritional and quality attributes, and significant microbial inactivation, such as in starfruit, watermelon, and orange juice (Bhat et al., 2011; Zhang et al., 2011; Pala and Toklucu, 2013).