**2.9 Physical treatment**

The physical treatment includes ultraviolet radiations with a focus on UV-C radiations. UV-C irradiation aids in the prevention of fruit degradation and the postponement of ripening. This sort of radiation (UV-C) is used for not only reducing fungal deterioration but also increasing fruit phytochemical content after harvesting. Several research on the application of UV-C radiation has shown that it can reduce the biological load of the fruit without compromising sensory qualities like colour, firmness, texture, and humidity, among others [51–54].

However, the health risks of using pesticides on food after harvest has required research into non-chemical postharvest treatments. Non-chemical treatments such as gaseous ozone and UV-C irradiation have looked promising in the processing and preservation of certain fruits and vegetables. Gumede et al. [55] investigated the effect of ozone (gaseous form) and UV-C radiations in extending the shelf life and preserving the quality of strawberries. When compared with control treatments, fruit exposure to UV-C and continuous ozone exhibited a considerably lower deterioration rate. Furthermore, fruit mass loss was substantially reduced in ozonated atmospheres as compared to UV-C and control treatment. Fruit treated with ozone and UV-C had significantly greater antioxidant capacity. Gaseous ozone and UV-C irradiation have been demonstrated to be effective non-chemical postharvest treatments for strawberries in this study.

In several species, notably strawberry, UV-C radiation is effective in preventing disease development. UV-C radiation appears to be helpful not just because of its disinfectant properties, but also because it may boost plant defence mechanisms. Forges et al. [56] studied the effect of UV-C radiation administrated during cultivation. The UV-C-treated plants flowered earlier than the non-treated ones. Despite a modest reduction in leaf area, treated plants produced a greater amount of fruit at harvest. In reaction to UV, spontaneous infection of leaves with powdery mildew and fruit with Rhizopus was significantly reduced.
