Total phenolic content from different UV-C illumination dosages is shown in Fig. 1B. Initial phenolic content of strawberries
was 1.083 g kg−1. Strawberry fruit illuminated with 5 min UV-C had the highest total phenolic content followed by 1 min and 10 min UV-C illumination. Control fruit had the lowest total phenolic content. Total phenolic content from strawberry fruit for all UV-C illuminations and control treatment increased during 15 days storage period. However, this increase was relatively lower in control fruit when compared to illuminated fruit. guaiacol peroxidase (G-POD), monodehydroascorbate reductase (MDAR), and dehydroascorbate reductase (DHAR). The nonenzyme components such as reduced glutathione (GSH) and oxidized glutathione (GSSG) also were increased by UV-C exposure. All UV-C dosages increased the phenolic content of strawberry fruits as well. Total anthocyanin content increased during storage in all treatments. However, UV-C
illumination showed little effect on the anthocyanin accumulation. All UV-C dosages retarded the development of decay comparing to control treatment, but 5 and 10 min UV-C illumination gave the best decay inhibition