A method for increasing shelf life of fruit comprises treating the fruit with UV light from a UV light source, packaging the fruit in a modified atmosphere, or MA, within a film, and storing the packaged fruit. The UV light may be applied before and/or after the fruit is packaged. The film may comprise a modified atmosphere packaging. The MA may comprise ozone, increased CO2, and/or decreased O2. The fruit is preferably avocado, and the method may be intended to reduce instances of stem end rot. Apparatus, comprising a UV light source 40, a fruit packer 30 capable of packaging the fruit in a MA packaging film, and a conveying surface 20 for holding and moving the fruit between the UV light source and the fruit packer, is also claimed. The apparatus may include receptacles 50 for holding the fruit prior to entry into the UV source 40 and packer 30. The method may increase the shelf life of packaged fruit by at least one day when the packaged fruit is stored at ambient temperature, or at least five days when the packaged fruit is stored at chilled temperature.
