Clearly, the presence of effective UV barriers in some fruit surfaces does increase the level of UVC exposure when compared with nonshielded surfaces (i.e., culture media) or in water (optimal UV transparency). Therefore these measurements provided an experimental determination of the practical levels needed to be used in achieving a desired level of disinfection. Factors ranging from 2 to 6.5 were determined except for Aspergillus nigerwhich has melanin, a highly UV-resistant coloring pigment. Other limiting UV barriers include rotation effects and the presence of surface injuries. Therefore, under commercial (large scale) operations, even higher PUV exposure levels are anticipated and the commodity’s UV tolerance needs consideration