values for the PG+UVA combination treatment were approximately 2 times smaller than those for UVA treatment alone, highlighting the enhanced efficacy of the combined approach. The PG+UVA treatment generated various reactive oxygen species (ROS), as PG acted as a photosensitizer under UVA exposure. These ROS led to cell membrane damage and enzyme inactivation, which ultimately resulted in microbial inactivation. Additionally, this approach maintained the quality of apple juice, preserving its pH, color, cloud value, total phenolic content, and total flavonoid content. The results demonstrate that the PG+UVA treatment is a promising non-thermal pasteurization technology for microbial control in apple juice, effectively maintaining product quality while enhancing food safety and its potential for broader application in the food industry.