Use of ultraviolet radiation to increase the health-promoting properties of fruits and vegetables

Purpose of review: This review summarizes the latest scientific and technological findings on the use of UV radiation to increase the health-promoting properties of fruits and vegetables and provides some suggestions for future research. Main findings: UV treatment is considered an emerging technology for enhancing the health-promoting compounds in whole and fresh-cut plant products. Research progress with UV-C treated grapes in winemaking is a good example of how studies in this field may evolve. The kinds of bioactive compounds induced by UV radiation are dependent on the species, as well as on the wavelength and radiation dose and intensity used. The increase of health-promoting compounds by short-term and moderate UV exposure is also plant-, organ-, tissue- and age-specific and varies depending on the season. In many cases the induced phenolics show high absorption at the ?max used during irradiation. The combination of UV light with different stressors, at distinct moments along the production chain, may have an additive effect, increasing both the accumulation and the stability of the elicited compounds. Directions for future research: More work is needed to determine the induction capacity of the different radiation ?. Combination of UV radiation with other elicitors is an area that deserves further investigation. The real benefit of "superfoods" for human health should be determined by addressing the bioavailability, absorption and metabolism of the induced compounds.