A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water containing sodium hypochlorite having a chlorine concentration of 5 ppm or more. According to the method for sterilizing fruits and vegetables, the fruits and vegetables can be quite efficiently sterilized by chlorine water having a quite low concentration, that is 5 ppm or more, slightly higher than that of tap water. Further, multiplication of bacteria in the sterilized fruits and vegetables can be effectively prevented, while a residual chlorine concentration in the sterilized fruits and vegetables is significantly reduced.
