Ultraviolet (UV): UV is non-ionizing and is frequently used for
postharvest management of fruit. Most experiments were done
with UV-C but UV-B has recently been investigated. Fruit pulsed at
1.3–4 kJ m−2 (Charles and Arul, 2007; Sharma and Alderson, 2005)
accumulated antioxidants, and in studies where it was reported,
UV-C did not adversely affect TSS (Charles et al., 2005; Jagadeesh,
2007). Furthermore, the taste of UV-C-treated fruit studies by
Charles and Arul (2007) was found to be more favorable by a sensory
panel compared to the control.