Harnessing the Power of UV-C to Boost Nutritional Content in Fruits and Vegetables

Numerous studies have demonstrated that UV-C radiation stimulates phenolic metabolism in fruits and vegetables, leading to increased levels of bioactive compounds such as polyphenols and antioxidants. Research on strawberry slices irradiated with UV-C revealed elevated antioxidant content in comparison to non-irradiated samples. These findings suggest that UV-C treatment can potentially enhance the nutritional value of our fresh produce.