Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes

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Abstract
The application of ultraviolet light (UV-C, 254 nm) hormesis on fruits and vegetables to stimulate beneficial responses is a new method for controlling storage rots and extending the shelf-life of fruits and vegetables. The present study was aimed at treating tomatoes (Lycopersicon esculentum) with different UV-C dosages (1.3 to 40 KJ/m2) to induce resistance to black mold (Alternaria alternata), gray mold (Botrytis cinerea), and Rhizopus soft rot (Rhizopus stolonifer). These diseases were effectively reduced when tomatoes were inoculated following UV-C irradiation. UV-C treated tomatoes were firmer in texture and less red in color than the control tomatoes, indicating a delay in ripening. Slower ripening and resistance to storage rots of tomatoes are probably related. The positive effect of UV-C on tomatoes decreased as treatments were performed at stages of increased ripeness.

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