Method for increasing the shelf life of fruit

1. A method for increasing the shelf life of fruit comprising the steps of:

i) treating a fruit with UV light from a UV light source;

ii) packaging the fruit in packaging film that allows passive permeability of gases and storage of the fruit to be stored in a modified atmosphere within the film;

wherein the modified atmosphere comprises from 8% to 17% O 2 and from 4% to 13% CO 2 after 10 days storage at an ambient temperature, wherein the ambient temperature is from 14° C. to 20° C.; and

wherein the modified atmosphere comprises ozone; and

iii) storing the packaged fruit;

wherein the shelf life of the packaged fruit is increased by at least one day when the packaged fruit is stored at an ambient temperature, wherein the ambient temperature is from 14° C. to 20° C.; and/or

wherein the shelf life of the packaged fruit is increased by at least five days when the packaged fruit is stored at a chilled temperature, wherein the chilled temperature is from 3° C. to 10° C.;

wherein the film is a modified atmosphere packaging (MAP) film having an oxygen transmission rate (OTR) of 20000 cc/m 2 /day to 60000 cc/m 2 /day;

wherein the fruit is avocado; and

wherein the fruit is treated with UV light before packaging the fruit.

2. The method of claim 1 , wherein the incidence of rot is reduced in the fruit.

3. The method of claim 2 ,

wherein the incidence of rot is reduced by at least 50% when the fruit is stored at the ambient temperature for three days; and/or

wherein the incidence of rot is reduced by at least 50% when the fruit is stored at the chilled temperature for three days.

4. The method of claim 1 , further comprising a step of positioning the fruit in a holder such that the stem faces the UV light source during the treatment with UV light.

5. The method of claim 1 , wherein the MAP film is coated with an antimist composition.

6. The method of claim 1 , wherein the fruit is a ready-to-eat fruit.

7. The method of claim 1 , wherein the modified atmosphere has a reduced O 2 concentration and/or an increased CO 2 concentration compared to the environment surrounding the packaged fruit.

8. The method of claim 1 , wherein the method comprises a further step of introducing ozone into the modified atmosphere.

9. The method of claim 2 , wherein the rot is stem end rot.

10. The method of claim 1 , wherein:

the UV light is UV-C light;

the UV light has a wavelength of between about 100 nm and about 280 nm;

the dose of UV light is in the range of about 20 mJ/cm 2 to about 40 mJ/cm 2 ;

the fruit is exposed to the UV light for about 1 to about 10 seconds; and/or

the distance between the source of UV light and the fruit is about 10 mm to about 100 mm.