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However, it is susceptible to chemical\u2010enzymatic oxidation and microbial spoilage. To extend shelf life, UV\u2010C radiation is a promising technology because it can achieve microbial safety without compromising post\u2010harvest quality. This bibliometric analysis reviewed publications from the past ten years on the use of UV\u2010C technology in fresh, minimally processed apples and apple juice as an alternative sanitization method. The results demonstrate the effectiveness of UV\u2010C, especially when combined with other technologies. Among the 52 scientific publications selected, the most notable contributions to the application of radiation in fresh apples and their derivatives came from Spain (11 articles), the United States (9 articles), and China (7 articles). Food Control was the primary scientific source of information. 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Therefore, strengthening applied research focused on industrial applications will be essential to establish this technology in the fruit and vegetable sector.<\/jats:p>","DOI":"10.1002\/fsn3.72316","type":"journal-article","created":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T04:48:38Z","timestamp":1789706918000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Global Overview of the Use and Effectiveness of Ultraviolet C Technology in Fresh, Minimally Processed Apples and Apple Juice Over the Last 10\u2009Years"],"prefix":"10.1002","volume":"14","author":[{"given":"Mahyra da Paix\u00e3o e","family":"Silva","sequence":"first","affiliation":[{"name":"Departamento de Ci\u00eancia e Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro  Serop\u00e9dica 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