###### Abstract
A 1-4 kJ/m\({}^{2}\) of UVC light can decrease the decay of blueberries and enhance their antioxidant levels [11]. On the other hand, higher doses (8 kJ/m\({}^{2}\)) of UVC have increased the blueberry decay incidence [12]. UVB at 6 kJ/m\({}^{2}\) has reduced the blueberry weight loss and decay, and delayed the increase in soluble solid-to-titratable acidity ratios, but reduced the volatiles and phenolics in the berries [13]. Pulsed UV light, with intense broad-spectrum electromagnetic radiation (100-1100 nm) energy, had a positive effect on the decontamination of blueberry skins [14]. Oxidizers, such as chlorine dioxide (ClO\({}_{2}\)) and ozone, have also shown potential as sanitizers for blueberries [15]. Edible coatings can generally maintain fruit freshness and increase the shelf life of blueberries. For example, a chitosan coating with salicylic acid and titanium dioxide nanoparticles was applied to harvested blueberries, indicating that all three combined maintained the nutrient composition of blackcurrants most effectively [16]. Light irradiation, an easy-to-operate technology, has been studied in postharvest treatment for over four decades; however, it has not been applied to blackcurrants [17]. The sources of UV can be mercury lamps, pulsed light, and light-emitting diodes (LEDs), and their quantum efficiency can be variable [18]. In the food industry, UV technology can be applied to surface sterilization, water disinfection, insect trapping, air treatment, and waste treatment [17]. Based on the UV wavelength regions, UV can be separated into UVA (315-400 nm), UVB (280-315 nm), and UVC (200-280 nm). Differentiated radiation has different effects on fruits and vegetables during storage. UVA studies have indicated its main effects on increasing antioxidants, flavonoids, and total polyphenols [19]. UVB has some functions in inductive effects on phenolics, total antioxidants, and primary compound accumulation in fruits and vegetables [20]. For fruit and vegetable storage, UVC has been reported to have two main functions: physiological effects, such as reducing postharvest microbial decay, and nutritional effects, including improving the bioactive compounds in fruits and vegetables [20; 21]. Besides the similar influence of UVB, which affects the accumulation of anthocyanins and total phenolics, UVC has been reported to influence the activities of enzymes [22]. UVC, as one of the non-thermal technologies, has been used for food surface decontamination and postharvest decay reduction, which might be due to its functional mechanisms, affecting the stability, structure, and functions of nucleic acids or amino acids, which directly or indirectly inactivate the microorganisms, namely molds, bacteria, and yeast [23; 24]. It has been reported that the dose of UVC should be adjustedbased on the types of microorganisms present on the surfaces of fruits and vegetables. The doses needed increase dramatically from bacteria and yeast, to mold [25]. Earlier, our study demonstrated that a large microbial population developed during 15 days of blackcurrant storage, and UVA had a negative influence on controlling weight loss during blackcurrant storage [26]. Therefore, in this study, we investigated the effects of pretreatment with UVC on blackcurrant postharvest storage to find a more effective method for maintaining blackcurrant fruit quality and nutrition during postharvest storage, particularly for long-distance transportation without optimum storage conditions. The evaluation of UVC pretreatment influences on blackcurrants includes the tests on fruit quality and bioactive compounds (Figure 1).