The book "Study of the Shelf Life of Strawberries Using UV-C Light" offers a comprehensive investigation into the effects of UV-C light on the quality of strawberries (Fragaria vesca) of the Diamante variety. Given the high perishability and susceptibility of this fruit to the fungus Botrytis cinerea, it is crucial to explore methods for extending its shelf life. The research includes physicochemical characterizations, microbiological quality analyses, and sensory evaluations, which together determine the maximum preservation period of strawberries under UV-C light. These findings are of great interest to the food industry and the storage of fresh products, as they open up new perspectives for maintaining the freshness and quality of strawberries.