# Effect of Postharvest UVB Irradiation on the Fruit of cv. Dottato (_Ficus carica_ L.)
## 1 Introduction  
In the context of climate change, several studies reported that alterations in UVB irradiation adversely affect plant morphometric characteristics (leaves, culms, and stems) and plant production (reduced biomass), as well as physiological and biochemical responses, up to and including DNA changes [1; 2; 3; 4]. Studies on the effects of UVB radiation were initially conducted under controlled and limited environmental conditions (significantly lower photosynthetically active radiation than that of full sunlight) and with the addition of unrealistic radiation doses, overestimating the possible harmful effects of UVB radiation on plants [1].  
In recent years, UV radiation has been considered not only as an environmental stressor, but also as an ecological factor essential for the morphogenesis, acclimation, and adaptation of plant life [5; 6; 7; 8]. UVB can be a favorable agent; in fact, radiation influencesplants to synthesize secondary products, such as polyphenols and carotenoids, which are beneficial to humans. Several experiments have been conducted both increasing solar UVB with lamps in the field and in a controlled environment and excluding solar UVB with specific filters in the field [9; 10; 11; 12; 13; 14; 15; 16; 17]. In addition, several studies have focused on the postharvest UVB treatment of vegetables and fruits, both to stimulate nutritional and health aspects (synthesis of vitamins, antioxidants, and mineral elements) and to improve the shelf-life of crops. Since UVB irradiation is less harmful than UVC, UVB treatment could be a practical method to maintain post-harvest fruits and vegetables in place of chemical treatments. The post-harvest UVB treatment effects are reported in different fruits and vegetables, in particular, in apples [18; 19; 20] in peaches [21; 22], in grapes [23; 24], in tomatoes [25; 26; 27], in lemons [28], and in broccoli [29].  
The fig is a very ancient fruit, it is one of the earliest fruits cultivated in the Mediterranean region; it is widely spread in most warm and temperate climates and is an important harvest worldwide for dry and fresh consumption. _F. carica_ is considered a health plant with pharmaceutical properties (antispasmodic and anti-inflammatory) and is widely used for the treatment of gastrointestinal, respiratory, and cardiovascular problems [30; 31], it is also a good source of vitamins, minerals, and bioactive compounds [32] and for this reason it is considered to be related to longevity [33]. Fig fruit is a syconium, when it is ripe, it has a skin with tones ranging from green to brown or purple, sometimes with the skin cracking upon ripeness and exposing the flesh. Between the skin and the flesh, there is a white inner rind. However, the special characteristics of fig fruit (thin skin, high water content), its easy spoilage during harvest and transport, and its short storage period make the supply of the fruit to markets extremely complex. To minimize postharvest losses and improve the shelf life of fresh fig, several preservation procedures have been used such as cold storage, effective modified atmosphere, packing, edible coating, ozone, chemical treatments, and UVC radiation [34; 35]. Recently, UVC rays (10 kJm\({}^{-2}\)) were used on _Ficus carica_ cv. Colarto to preserve the physicochemical and bioactive qualities of fresh figs, evaluating the delays in browning and softening [36]; the same UV rays were also used to evaluate their sterilizing effect [37]. In the present work, _Ficus carica_ fruits were subjected to UVB to assess the increase in nutritional compounds and, at the same time, to improve the shelf-life and quality parameters of the fresh fruit.