UV-C energy is used as a postharvest processing technology in fresh produce. It can ­reduce the presence of pathogenic microorganisms and increase the shelf life of pro­duce. However, there is scarce information about the effect of this technology on the sensory characteristics of fruits. The impact of UV-C irradiation at the energy of 2.88 and 5.76 kJ/m2 on the sensory characteristics and antioxidant capacity of ‘Maradol’ papaya (Carica papaya L.) fruits were investigated. Fruits treated with UV-C at doses of 5.76 kJ/m2 showed a significant increase in total polyphenol content (2.16 mg gallic acid equivalent/g), lower weight loss (10.32%), and a higher score of sensory descriptors (sweetness and chewiness) compared to those of the other treatments. UV-C irradiation at a dose of 2.88 kJ/m2 increased the antioxidant capacity (5.16 μmol trolox equivalent/g) of the fruits. Both UV-C doses increased the polyphenol content, antioxidant capacity and sensory characteristics of the fruits.