Ultraviolet radiation as an emerging method of preservation in fruits and vegetables

Abstract

One of the main factors limiting the shelf life of fresh fruits and vegetables is the growth of microorganisms during refrigerated storage. The use of artificial ultraviolet radiation at a wavelength of 190 to 280 nm (UV-C) has germicidal power and can be effective for decontaminating the surface of fruits and vegetables. The work focused on analyzing the bibliometric data and the object of study of the publications about ultraviolet radiation as an emerging method. Parameters such as the number of publications per year, journals, affiliations, countries, authors and modality of the scientific document were taken into account.