Photochemical treatment to improve storability of fresh strawberries

We investigated the effect of pre-storage exposure to shortwave ultra-viole t (UV-C) light on the decay and quality of fresh strawberries. Fresh strawb erries (cv. Kent, 25% to 50% red) were exposed to UV-C at doses of 0.25 and 1.0 kJ/m(2) and stored at 4 degrees C or 13 degrees C, UV treatment contro lled the decay caused by Botrytis cinerea at both temperatures and extended the shelf-life of the fruits by 4 to 5 d, UV-treated fruits had a lower re spiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV-treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m(2) suggests a slo wer rate of senescence compared to the control. A higher electrical conduct ivity observed with 1.0 kJ/m(2) suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m(2) appears to slow down the ripening and senescence of strawberry fruits stored at 4 degrees C.