Final answer:
Low doses of UV light are used to extend the shelf life of fruits and vegetables by delaying ripening and reducing spoilage caused by microbes. This technique helps maintain food safety without decreasing its nutritional value. For deeper preservation, other forms of ionizing radiation like gamma rays and X-rays can also be utilized.
Step-by-step explanation:
Application of Low Doses of UV Light
The application of low doses of UV light on fruits and vegetables is utilized to extend shelf life by delaying ripening. This process involves treating food with ionizing radiation, such as UV light, which is not very penetrating but does have the energy to alter molecules. While UV light does not penetrate deeply, it can disrupt cell reproduction in microbes on the surface of food, effectively reducing spoilage caused by bacteria, molds, fungi, or yeast. In addition to preserving freshness, this method also helps to maintain food safety by controlling contamination that can cause foodborne illness.
It's important to note that UV treatment does not reduce the nutritional value of the food; rather, it helps to maintain it by preventing premature spoilage. For deeper penetration and preservation, other forms of ionizing radiation like gamma rays and X-rays can be used, which have the energy to pass through food and inhibit microbes more thoroughly. This differs from the effects of refrigeration, which slows down chemical reactions and the ethylene gas production that speeds up ripening processes in fruits.