Effect of UV–C light on shelf life and physicochemical characteristics of freshly harvested strawberries cv. Chandler under ambient storage conditions

Strawberry (Fragaria × ananassa Duch.) is a highly perishable fruit after harvest, limiting its shelf life and marketability. Therefore, the present study was conducted to evaluate the effectiveness of ultraviolet (UV–C) light in maintaining the postharvest quality and extending the shelf life of strawberry cv. Chandler during ambient storage. Freshly harvested fruits at 50–60% maturity were exposed to UV–C radiation (13.5 kJ m−2) and stored at 25 ± 1.5°C. The experiment was arranged in a factorial completely randomized design with four replications. The application of UV–C significantly improved fruit quality compared with untreated control fruits. UV–C-treated strawberries exhibited lower physiological weight loss (40%), reduced fungal decay index (61.4%), and decreased decayed fruit percentage (63%), while maintaining higher fruit firmness (25.6%) compared to the control. The levels of O2–• and H2O2 were markedly suppressed by approximately 30% and 39%, respectively, compared with the control during storage. Moreover, UV–C treatment enhanced antioxidant defense by increasing the enzyme activities of superoxide dismutase by 17.3%, catalase by 24%, peroxidase by 27.7%, and ascorbate peroxidase by 18.0%. In addition, UV–C treatment improved general appearance and marketable fruit percentage by approximately 25% and 30%, along with better sensory attributes. In conclusion, UV–C irradiation effectively delayed postharvest deterioration and maintained the physicochemical, nutritional, and sensory quality of strawberries during ambient storage. Future studies should evaluate UV–C application under commercial storage and transportation conditions and investigate molecular mechanisms regulating antioxidant responses to further optimize this sustainable postharvest technology.