| Summary: | As a non-toxic, pollution-free, non-residual toxicity, safe, and effective physical method, UV light irradiation can extend the shelf life of fruits, improve the quality of fruits, and conform to the current trend of consumers to pursue green, healthy, and natural food. However, most UV treatments are performed in the postharvest stage. Due to the weak resistance of fresh fruits to mechanical damage, after harvest, UV light treatment of fruits needs to flip the fruits to obtain the full effect of an effective dose, which will inevitably cause different degrees of damage to the skin of the fruits. The research shows that the beneficial effects obtained by UV light treatment are systematic, and the fruits treated by UV light before harvest can obtain similar effects to those treated after harvest. This paper reviewed the effects of preharvest UV light treatment on fruit quality. The effects of preharvest UV light treatment on fruit appearance, flavor, and disease resistance were considered. We conclude that the application of UV light before harvest is of positive significance for the improvement of fruit quality and the extension of shelf life. However, researchers and growers must still correlate the UV light treatment dose with plant response in actual production. Data recording and dose-cultivar-response curve drawing can provide essential guidance for future research and production.
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