To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0～10.0 kJ/m 2 ) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 kJ/m 2 UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 kJ/m 2 of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 kJ/m 2 UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 kJ/m 2 UV-C treatment group than in those treated with 5.0 kJ/m 2 of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0～10.0 kJ/m 2 of UV-C decreased rapidly after four days, when compared to the control and 2.5 kJ/m 2 UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 kJ/m 2 UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 kJ/m 2 or higher.

For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0～3.0 kJ/㎡) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.