Behold the 9-day fresh strawberry: new approach to slowing rot doubles berry shelf life

A research team from the U.S. Department of Agriculture's (USDA) Food Components and Health Laboratory in Beltsville, Md., and Sensor Electronic Technology, Inc. (SETi) in Columbia, S.C., has demonstrated that low irradiance ultra-violet (UV) light directed at strawberries over long exposure periods at low temperature and very high humidity (typical home refrigerator conditions) delays spoilage.