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.

中文翻译：

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光动力疗法灭活水果表面微生物及其对水果采后货架期的影响

本研究考察了姜黄素介导的光动力疗法对新鲜水果接触面的消毒效果。我们的结果表明，姜黄素的最佳浓度和所需的能量密度分别为 0.5 μM 和 7.2 J/cm2。光动力疗法对新鲜水果显示出极好的消毒率，细菌总数和大肠菌总数减少了 80% 以上。光动力疗法抑制了属于革兰氏阴性菌和兼性厌氧菌类别的物种，木霉属真菌的两个物种除外。重要的是，光动力疗法在室温下将葡萄的保质期延长了两天。因此，光动力疗法应该作为一种用于食品工业的高效非热灭菌技术进行商业化。