10.57647/j.jtap.2024.1805.63

Extending agricultural product shelf life and enhancing microbial control with UV-C radiation

  1. Faculty of Physics, Shahid Bahonar University of Kerman, Kerman, Iran
  2. Laser Research Group, Photonics Research Institute, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran
Extending agricultural product shelf life and enhancing microbial control with UV-C radiation

Received: 2024-08-14

Revised: 2024-09-01

Accepted: 2024-09-10

Published 2024-10-30

How to Cite

1.
Payandeh S, Ganjovi A, Soltani Gishini MS. Extending agricultural product shelf life and enhancing microbial control with UV-C radiation. J Theor Appl phys. 2024 Oct. 30;18(5):1-9. Available from: https://oiccpress.com/jtap/article/view/8198

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Abstract

This study explores the impact of UV-C radiation on microbial contamination and the shelf life of
agricultural products. UV-C radiation, known for its efficient absorption by nucleic acid bases,
induces thymine dimer formation in microorganisms like Staphylococcus aureus, Pseudomonas
aeruginosa, and Escherichia coli. It is observed that, the quantity of thymine dimers increases with
shorter distances and longer exposure times to the UV-C lamp, significantly affecting microbial
viability. Moreover, the optimal conditions for maximum thymine dimer formation were seen at
closer distances (5 cm) and longer exposure times (120 seconds), underscoring the need to balance
exposure duration to prevent DNA repair mechanisms from reducing UV-C treatment effectiveness.
Furthermore, UV-C treatment effectively prolongs the shelf life of agricultural products such as
tomatoes, plums, and cherry tomatoes by delaying decay and spoilage. Treatment durations of 40
to 60 seconds were found most effective in extending storage durations, with tomatoes extending
from 1 week to up to 3 weeks, and cherry tomatoes up to 2 months. The optimal parameters
identified (such as a 10 cm distance and 40 seconds exposure time) offer practical guidelines for
enhancing product safety and reducing bacterial contamination in food processing and storage
facilities.

Keywords

  • UV-C radiation,
  • Microbial contamination,
  • Shelf life of foods and agricultural products