Inactivation of microbes on fruit surfaces using photodynamic therapy and its influence on the postharvest shelf-life of fruits
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Xu Zhang [1] ; Juan J. Wu [2] ; Chuanshan Xu [3] ; Na Lu [1] ; Yuan Gao [1] ; Yong Xue [1] ; Changhu Xue ; Qingjuan Tang [1]
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[1] Ocean University of China
Ocean University of China
China
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[2] Innovation Center for Marine Drug Screening and Evaluation, Marine Biomedical Research Institute of Qingdao, China
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[3] The Chinese University of Hong Kong, Hong Kong, New Territories, China
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 26, Nº 8, 2020, págs. 696-705
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
In this study, the disinfection effect of curcumin-mediated photodynamic therapy on the contact surfaces of fresh fruit was investigated. Our results showed that the optimum concentration of curcumin and the energy density required were 0.5 μM and 7.2 J/cm2, respectively. Photodynamic therapy showed an excellent disinfection rate for the fresh fruits with a reduction of more than 80% in the total bacteria and coliform counts. The photodynamic therapy inhibited species that belonged to the categories of gram-negative and facultative anaerobic bacteria, except for two species of the Trichoderma fungus. Importantly, photodynamic therapy prolonged the shelf-life of grapes for two days at room temperature. Therefore, photodynamic therapy should be commercialized as a high efficiency and non-thermal sterilization technology for use in the food industry.
