['The effect of ultraviolet-B (UV-B) light as a postharvest treatment to enhance the antioxidant content of carrots and fresh-cut carrot products was evaluated. Four levels of UV-B dose ranging from 1.3 to 12 kJ m⁻² were applied to whole, baby and various styles of cut carrots, and the changes in antioxidant capacity, total soluble phenolics and phenylalanine ammonia-lyase (PAL, EC 4.3.1.24) activity were measured after a 3 day incubation period at 15 °C and 45% relative humidity.', 'Both cutting style and dose level were factors in determining carrot responses to UV-B treatment. Antioxidant capacity increased significantly (1.4-6.6-fold). Total soluble phenolic results correlated directly with those of antioxidant capacity (R² = 0.953), indicating that the enhancements achieved were due to an increase in phenolic content. High-performance liquid chromatography analysis revealed that 5-O-caffeoylquinic acid (5-CQA) was the primary phenolic responsible for this increase. Higher PAL activity was also observed in UV-B-treated samples, indicating that the increase in 5-CQA was a biological response to UV-B exposure.'] Does ultraviolet-B light treatment increase antioxidant capacity of carrot products?