OICC Press Journal of Theoretical and Applied Physics 2251-7235 18 5 2024 10 30 Extending agricultural product shelf life and enhancing microbial control with UV-C radiation 1 9 10.57647/j.jtap.2024.1805.63 EN Sanaz Payandeh Faculty of Physics, Shahid Bahonar University of Kerman, Kerman, Iran https://orcid.org/0009-0000-7550-2775 Alireza Ganjovi Laser Research Group, Photonics Research Institute, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran https://orcid.org/0009-0001-7940-3835 Mohammad Sadegh Soltani Gishini Laser Research Group, Photonics Research Institute, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran https://orcid.org/0000-0002-0162-8831 Journal Article 2024 10 30 This study explores the impact of UV-C radiation on microbial contamination and the shelf life ofagricultural products. UV-C radiation, known for its efficient absorption by nucleic acid bases,induces thymine dimer formation in microorganisms like Staphylococcus aureus, Pseudomonasaeruginosa, and Escherichia coli. It is observed that, the quantity of thymine dimers increases withshorter distances and longer exposure times to the UV-C lamp, significantly affecting microbialviability. Moreover, the optimal conditions for maximum thymine dimer formation were seen atcloser distances (5 cm) and longer exposure times (120 seconds), underscoring the need to balanceexposure 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 astomatoes, plums, and cherry tomatoes by delaying decay and spoilage. Treatment durations of 40to 60 seconds were found most effective in extending storage durations, with tomatoes extendingfrom 1 week to up to 3 weeks, and cherry tomatoes up to 2 months. The optimal parametersidentified (such as a 10 cm distance and 40 seconds exposure time) offer practical guidelines forenhancing product safety and reducing bacterial contamination in food processing and storagefacilities.