Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia.
ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, Queensland, Australia.
J Food Sci. 2024 Oct;89(10):6616-6627. doi: 10.1111/1750-3841.17341. Epub 2024 Sep 4.
This study investigated the potential use of curcumin-mediated photodynamic treatment as a postharvest decontamination technique to reduce microbial load and growth and therefore extend the shelf life of strawberries. Curcumin was applied on strawberries, followed by illumination and storage at 4°C for 16 days. Strawberries were evaluated for decay, microbial load, and physicochemical properties such as weight loss, color, and firmness during storage. The findings revealed that curcumin-mediated photodynamic treatment effectively reduced the decay incidence and severity in strawberries, with 20% less decay occurrence compared to untreated fruits, which was shown to be dependent on curcumin concentration. While a complete reduction in microbial load was observed upon treatment, microbial growth remained unaffected throughout storage. Moreover, photodynamic treatment did not show any adverse impact on color properties and firmness of strawberries. This eco-friendly technique presents potential for fruit's shelf-life extension, although optimization of treatment parameters and photodynamic unit design seems to be essential.
本研究旨在探讨姜黄素介导的光动力疗法作为一种采后除菌技术的潜在应用，以降低微生物负荷和生长，从而延长草莓的货架期。将姜黄素应用于草莓，然后在 4°C 下进行光照和储存 16 天。在储存过程中，对草莓的腐烂、微生物负荷以及失重、颜色和硬度等理化特性进行了评估。研究结果表明，姜黄素介导的光动力疗法能有效降低草莓的腐烂发生率和严重程度，与未处理的果实相比，腐烂发生率降低了 20%，这与姜黄素的浓度有关。虽然处理后微生物负荷完全降低，但整个储存过程中微生物的生长不受影响。此外，光动力处理对草莓的颜色和硬度没有不良影响。这项环保技术具有延长水果货架期的潜力，尽管优化处理参数和光动力装置设计似乎是必要的。
