UV-C Irradiation Enhances the Quality and Shelf-Life of Stored Guava Fruit via Boosting the Antioxidant Systems and Defense Responses

Guava is a popular fruit of the tropics and subtropics region due to its enormous health potential. High ethylene evolution, poor postharvest handling, and insufficient postharvest treatments limit its shelf life. The present study explored the role of UV-C light (1.6, 2.0, and 2.4 kJ m−2) on physicochemical parameters, antioxidative compounds, and defense-related enzymes in cold-stored guava. The results demonstrated that UV-C (2.0 kJ m–2) significantly delayed weight loss (8.12