Effect of Far-UVC Light (222 nm) on Spoilage Microbes and Shelf Life of Sweetpotatoes

) (8.78% ± 0.39) (p < 0.0001). Sprouting incidence did not differ significantly among treatments over the 16-week storage period. UV-C light treatments did not reduce the overall external quality of the sweetpotatoes throughout the 16-week period. UV-C light application during sweetpotato curing can lower microbial populations and does not impact external quality during storage. As growers continue to integrate food safety practices into production and storage systems, UV-C light may be an effective method to reduce postharvest spoilage of root crops.