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

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.