ABSTRACT: The effect of UV-C irradiation time on total phenol, flavonoids, β-carotene, ascorbic acid contents, and antioxidant capacity (ORAC, DPPH•) of fresh-cut “Tommy Atkins” mango stored for 15 d at 5 °C was investigated. Fresh-cut mango was irradiated for 0, 1, 3, 5, and 10 min prior to storage at 5 °C. UV-C irradiation for 10 min induced a hypersensitive defense response resulting in the phenols and flavonoids accumulation which was positively correlated with ORAC and DPPH• values. However, β-carotene and ascorbic acid content of fresh-cut mangos decreased with irradiation time during storage. Antioxidant capacity (ORAC, DPPH•) was increased in fresh-cut mangoes treated with UV-C irradiation. In conclusion, UV-C irradiation appears to be a good technique to improve the total antioxidant capacity of fresh-cut mango.