Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage

The study aims to evaluate the effects of different doses of UV-C light treatment on the shelf life and quality of fresh chilies at two maturity stages. Fresh chilies were irradiated with ultraviolet-C (UV-C) light using doses of 0, 14, 24, 29, 47, 57, and 94 kJ/m², and then stored at 15°C for 12 days. The results indicated that UV-C light treatment at a dose of 14 kJ/m² positively impacted the quality and extended the shelf life of the chilies, resulting in an increase of 12 days for green chilies and 9 days for red chilies. This represents an extension of 6 days for green chilies and 3 days for red chilies compared to the control group. Additionally, the UV-C treatment at 14 kJ/m² demonstrated several benefits for both green and red chilies: (i) it inhibited weight loss and mold growth, (ii) reduced respiration rates and ethylene production, (iii) increased capsaicin levels, and (iv) helped maintain freshness.