Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes

The application of ultraviolet light (UV-C, 254 nm) hormesis on fruits and vegetables to stimulate beneficial responses is a new method for controlling storage rots and extending the shelf-life of fruits and vegetables. The present study was aimed at treating tomatoes ( Lycopersicon esculentum ) with different UV-C dosages (1.3 to 40 KJ/m²) to induce resistance to black mold ( Alternaria alternata ), gray mold ( Botrytis cinerea ), and Rhizopus soft rot ( Rhizopus stolonifer ). These diseases were effectively reduced when tomatoes were inoculated following UV-C irradiation. UV-C treated tomatoes were firmer in texture and less red in color than the control tomatoes, indicating a delay in ripening. Slower ripening and resistance to storage rots of tomatoes are probably related. The positive effect of UV-C on tomatoes decreased as treatments were performed at stages of increased ripeness.