Global Overview of the Use and Effectiveness of Ultraviolet C Technology in Fresh, Minimally Processed Apples and Apple Juice Over the Last 10 Years.

The apple is a fruit with significant economic value and a rich nutritional profile, containing high levels of fiber, vitamins, minerals, and bioactive compounds. However, it is susceptible to chemical-enzymatic oxidation and microbial spoilage. To extend shelf life, UV-C radiation is a promising technology because it can achieve microbial safety without compromising post-harvest quality. This bibliometric analysis reviewed publications from the past ten years on the use of UV-C technology in fresh, minimally processed apples and apple juice as an alternative sanitization method. The results demonstrate the effectiveness of UV-C, especially when combined with other technologies. Among the 52 scientific publications selected, the most notable contributions to the application of radiation in fresh apples and their derivatives came from Spain (11 articles), the United States (9 articles), and China (7 articles). Food Control was the primary scientific source of information. Overall, the results indicate that UV-C can increase microbiological safety, extend shelf life, and preserve the sensory and nutritional qualities of apples and apple products. However, important challenges remain, such as limited radiation penetration, the lack of standardized application protocols, and the need for studies that address actual industrial-scale processing conditions. In summary, UV-C radiation emerges as a promising and sustainable tool for sanitizing apples and apple products, with the potential to replace or complement chlorine use. Therefore, strengthening applied research focused on industrial applications will be essential to establish this technology in the fruit and vegetable sector.