Improving the Overall Postharvest Quality and Safety of Fresh Apples Subjected to UV‐C Light

Widely cultivated and consumed worldwide, the apple ( Malus domestica ) is notable for its taste and potential nutritional value. However, it experiences significant postharvest losses, mainly due to rot, which can account for up to 70% of discarded fruit. Therefore, there is a need for technologies that help extend shelf life after harvest. We evaluated the postharvest quality parameters and microbiological safety of fresh apples subjected to UV‐C radiation. The fruit was exposed to UV‐C for two predetermined periods (5 and 10 min) and then stored at 7°C for 14 days. The physicochemical parameters analyzed were color, texture, total titratable acidity (TTA), total soluble solids (TSS), phenolic content, and antioxidant capacity. In the microbiological evaluation ( Salmonella, Escherichia coli , mesophilic bacteria, molds, and yeasts), apples irradiated for 10 min showed microbial control during storage, as well as higher firmness, TTA, phenolic content, and preservation of red color. Exposure to UV‐C did not cause any changes in the quality parameters of the irradiated fruit.