Review of application of ultraviolet-C on fresh-keeping of fruit, vegetable and mushroom

UV-C is the ultraviolet of wavelength 200²80nm. UV-C can kill surface microbiology and stimulate abiotic hormesis to improve fresh-keeping quality of food. Furthermore, UV-C has the advantages of simple operation, small cost and free of chemical residue, so it becomes a current research focus of preservation field.The research of UV-C irradiation on fresh-keeping of fruit, vegetable and mushroom were summarized.