UV Light and Fruit; Meeting Oscar Rodriguez-Gonzalez; Mindless Eating Solutions

UV Light May Benefit Fresh-cut Fruit
A study published in the Journal of Food Science shows that treating fresh-cut mango and pineapple with ultraviolet (UV-C) light may extend the fruit’s shelf-life while enhancing microbial inactivation and health-promoting compounds. The fruits were exposed to UV-C for 0, 15, 30, and 60 min while heat treatments were carried out at 70°C for 0, 5, 10, and 20 min. Both treatments reduced the microbial count and extended the shelf-life of the fruits. W…