A recent study in the US has started to clarify the previous observation that a sufficient dose of the right type of UV rays to fresh produce will not only increase the Vitamin D content but also boost the antioxidant effect of that produce.
Antioxidants are more and more being recognised as an important part of controlling and even preventing heart disease and some types of cancer.
There are three bands of ultra-violet radiation, UV-A, UV-B, and UV-C, and the sun is a natural source.
If fresh vegetables can be treated with the correct type and dose of UV rays during packaging, this could have significant health benefits. The study was done on carrots and with a dose of UV-B radiation, the carrots had a three fold increase in antioxidants without any quality issues.


