The effect of photosensitization mediated by curcumin (CUR) in sanitizing the fresh date fruit surface was investigated. Approximately 3–4 μl CUR solution ranging from 1000 to 1800 μM was sprayed on the date surface, followed by irradiation using blue light at 420 nm for 10 and 15 min at light dosages of 180 J/cm2 and 270 J/cm2 respectively. After irradiation, the date was stored at 4 °C and 30 °C until fungi was visually observed. The combination of CUR and light resulted in significant (p < 0.05) extension of the shelf life and quality of fresh date. The shelf life of date fruit photosensitized by 1400 μM CUR for 10 min and stored at 30 °C lasted for 14 days in comparison to the 7 days for the control, while date stored at 4 °C lasted 98 days for the photosensitized fruit compared to the control of 28 days under the same conditions. In addition, no changes in physico-chemical characteristics were observed after treatment. The sanitization treatment of photosensitization mediated by CUR indicated a promising strategy in extending the shelf life of fresh date fruit. Clean and green technologies that are environmentally friendly like photosensitization are preferred by consumers to the synthetic chemicals used in conventional practices for sanitizing food.

中文翻译：

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姜黄素介导的光敏作用对鲜枣（Phoenix dactylifera L.）果实贮藏寿命的影响

研究了姜黄素 (CUR) 介导的光敏作用对新鲜枣果表面的消毒效果。将大约 3–4 μl 范围从 1000 到 1800 μM 的 CUR 溶液喷在枣子表面，然后使用 420 nm 的蓝光以 180 J/cm2 和 270 J/cm2 的光剂量分别照射 10 和 15 分钟。辐照后，日期在 4°C 和 30°C 下储存，直到肉眼观察到真菌。CUR 和光照的组合显着（p < 0.05）延长了鲜枣的保质期和质量。与对照的 7 天相比，1400 μM C​​UR 光敏 10 分钟并在 30 °C 下储存的枣果的保质期持续了 14 天，而与对照相比，在 4 °C 下储存的枣果的保质期持续了 98 天。同等条件下控制28天。此外，治疗后未观察到理化特性的变化。由 CUR 介导的光敏化消毒处理表明了一种延长鲜枣果实保质期的有前景的策略。与传统做法中用于食品消毒的合成化学品相比，消费者更喜欢光敏化等环境友好的清洁和绿色技术。