Influence of UV-B and UV-C Irradiation on Postharvest Quality of Parthenocarpic Cucumbers Under Ambient Conditions

Maintaining postharvest quality is critical for preserving the marketability and nutritional value of parthenocarpic cucumbers. This study aimed to evaluate the effects of UV-B and UV-C radiation on the postharvest quality, including antioxidant compounds, of parthenocarpic cucumbers during room temperature storage. Cengel cucumbers were exposed to 0.54–19.80 kJ·m−2 doses of UV-B, and 0.20–10.35 kJ·m−2 doses of UV-C. Non-irradiated cucumbers served as controls. The fruit were packed in a cotton box and stored at room temperature (27 ± 2 °C), with 75 ± 2% relative humidity, for 7 days. Results showed that low doses of UV-B and UV-C reduced weight loss and wilting, while high doses accelerated color change and increased weight loss and wilting. UV-B did not affect fruit firmness, total titratable acidity, soluble solids, or phenolic contents, while UV-C reduced these parameters. UV-B treatment resulted in higher ascorbic acid and FRAP antioxidant activity in the first three days compared to controls. A low dose of UV-B may enhance ascorbic acid content and antioxidant activity in parthenocarpic cucumbers during short-term storage. This approach has potential applications in food preservation by reducing postharvest losses and maintaining nutritional quality. Future research should explore the combined effects of UV-B treatment and low-temperature storage for further benefits.