Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

► Cutting operations induce wounding stress activation of phenylalanine ammonia-lyase. ► Ultraviolet-B light exposure promotes the formation of soluble phenolics. ► Five commercial fresh-cut carrot products were exposed to ultraviolet-B light. ► Antioxidant capacity of products increased as exposed area/weight ratio increased. ► Total carotenoids of the carrot products were unchanged after UV-B exposure.