Aihaiti Aihemaitijiang, Li Yuanpeng, Huang Xinmeng, Yang Yuting, Mulati Ailikemu, Wang Jiayi
College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Foods. 2025 Jun 23;14(13):2192. doi: 10.3390/foods14132192.
Pomegranates are rich in nutrients and classified among ready-to-eat fruits and vegetables. Although this ready-to-eat produce offers convenience, it presents risks associated with pathogenic microorganisms, highlighting the need for pre-sale disinfection. Ultraviolet light-emitting diodes (UV-LEDs) constitute an innovative non-thermal processing technology for food products, offering reduced heat generation and lower energy consumption compared to traditional ultraviolet (UV) irradiation methods. This study analyzed the effects of UV-LED technology on pomegranate seed quality over 0 to 5 days of storage. The results demonstrated significant increases in anthocyanins, polyphenols, ascorbic acid, and the antioxidant capacity in pomegranate following treatment, peaking on day 3. In contrast, the control group showed declining trends. After treatment, the aerobic mesophilic counts and counts of mold and yeast levels during storage measured between 2.73-3.23 log CFU/g and 2.56-3.29 log CFU/g, respectively, significantly lower than the control group. Non-targeted metabolomic analysis showed that UV-LED treatment prompted modifications in the biosynthetic pathways of flavonoids, flavonols, and anthocyanins. The expression of peonidin-3-O-rutinoside chloride increased by 46.46-fold within the anthocyanin biosynthesis pathway. In conclusion, UV-LED treatment represents a potential approach to the disinfection of ready-to-eat fruits and vegetables.
石榴富含营养，属于即食水果和蔬菜。尽管这种即食产品提供了便利，但它存在与致病微生物相关的风险，凸显了售前消毒的必要性。紫外线发光二极管（UV-LED）构成了一种用于食品的创新非热加工技术，与传统紫外线（UV）照射方法相比，产生的热量更少，能耗更低。本研究分析了UV-LED技术在储存0至5天期间对石榴籽品质的影响。结果表明，处理后的石榴中花青素、多酚、抗坏血酸和抗氧化能力显著增加，在第3天达到峰值。相比之下，对照组呈下降趋势。处理后，储存期间的需氧嗜温菌计数以及霉菌和酵母菌水平计数分别在2.73 - 3.23 log CFU/g和2.56 - 3.29 log CFU/g之间，显著低于对照组。非靶向代谢组学分析表明，UV-LED处理促使黄酮类、黄酮醇类和花青素的生物合成途径发生改变。在花青素生物合成途径中，氯化芍药苷-3-O-芸香糖苷的表达增加了46.46倍。总之，UV-LED处理是一种对即食水果和蔬菜进行消毒的潜在方法。
