Most fresh fruit and vegetables are highly perishable in nature and contribute to the highest percentage of food loss in the world annually (45%). Ethylene removal has been identified as an important postharvest strategy to reduce fruit and vegetable losses. The gaseous phytohormone ethylene, which is involved in the control of plant development, is produced in varying quantities by fruit and vegetables. In these produce, ethylene imparts many beneficial traits such as development of characteristic colour, taste, and flavour. However, ethylene exposure also accelerates ripening and senescence, which may result in pronounced quality losses. Removal of ethylene in and around these commodities can slow down metabolic processes, and thus can potentially extend their storage life. Conventional ethylene removal techniques (such as potassium permanganate, adsorbers, ozone, thermal catalytic units, etc.), may suffer from certain limitations including rapid saturation, need for frequent replacement, additional waste disposal requirement for end products, toxicity, or high costs. To address these limitations, the main aim of this study was to investigate two non–conventional techniques of ethylene removal, i.e. photocatalytic oxidation (PCO) and vacuum ultraviolet (VUV) radiation photolysis for application in fruit and vegetable storage. The study also aimed at understanding the effects of process parameters (such as flowrate, lamp power and in case of PCO catalyst area), and storage parameters, relevant in practical fruit and vegetable storage (such as temperature, humidity and oxygen concentration), on the ethylene removal efficiency of the two techniques. To achieve the set goal, PCO and VUV reactors were developed, which were principally based on UV lamps with emission maxima at 254 nm and 254+185 nm, respectively. In case of PCO reactor, titanium dioxide (TiO2) coated onto glass slides was used as a catalyst. These reactors were designed as filtration devices to remove ethylene from the air present in fruit and vegetables storage areas. To carry out an in-depth study of the aforementioned techniques, several experiments were conducted in batch reactors as well as in continuous flow through the reactors. Experiments at varying ethylene concentrations were performed to elucidate the kinetics of ethylene oxidation reactions. Short-term fruit storage studies were conducted by connecting the reactors to fruit storage areas with the help of an air pump and the impact on fruit physiology and quality was assessed. The results showed that the efficiency of the two considered techniques depended on the initial ethylene concentration, and at low ethylene concentration, the removal rates were slower. It was observed that slower flow rates provided more time for reaction to occur, while higher lamp power resulted in the production of a higher number of oxidizing species thereby enhancing ethylene removal in both cases. Furthermore, oxygen was found to favour ethylene removal in both processes. In contrast, relative humidity adversely affected the ethylene removal efficiency of PCO but showed a beneficial impact in VUV photolysis. This suggests that hydroxyl radicals obtained by dissociation of water molecules were the dominant oxidizing species in VUV photolysis. Low temperature seemed to adversely affect the efficiency of VUV photolysis, which was not the case in PCO. Overall, the reaction rates were found to be much higher for VUV photolysis than for PCO. However, ozone was produced as a by-product in VUV photolysis, thus use of an effective ozone scrubber coupled with VUV photolysis-based filter is recommended. The storage studies showed that both techniques could effectively reduce ethylene concentration generated under fruit storage conditions. None of the two techniques exhibited detrimental effects on fruit physiology and visual quality during short-term storage (up to 10 d). The potential of PCO and VUV photolysis for ethylene removal is reflected in the different parts of this thesis. The experimental data obtained from this work deepened the understanding of how process parameters and fruit storage conditions affected the ethylene removal capacity of the PCO and VUV photolysis techniques. The shortcomings of these processes and, thus, the points of improvement were also highlighted. These results provide substantial contributions to the scientific knowledge on ethylene management as well as to the horticultural industry by aiding in the development of efficient ultraviolet light-based ethylene removing systems. For future perspectives, in-depth study into the impact of both these techniques on fruit quality and safety (flavour, nutritive properties, microbiology) should be done, especially in long term storage.