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Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry

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Sarwar, S., Netzel, G., Netzel, M. E., Mereddy, R., Phan, A. D. T., Hong, H. T., Cozzolino, D. and Sultanbawa, Y. (2020) Impact of Curcumin-Mediated Photosensitization on Fungal Growth, Physicochemical Properties and Nutritional Composition in Australian Grown Strawberry. Food Analytical Methods . ISSN 1936-976X

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Article Link(s): https://doi.org/10.1007/s12161-020-01896-z

Abstract

The effect of photosensitization mediated by curcumin on fungal growth, physicochemical properties and nutritional composition in Australian grown “Albion” strawberries was evaluated. Curcumin solution (1200, 1000 and 800 μM) was sprayed on the strawberry surface, followed by illumination using blue light (420 nm) for 10 min at a dosage of 42 J/cm2 and stored at 4 ± 2 °C for 12 days. The fruit photosensitized with 1000-μM curcumin (10 min, followed by storage at 4 ± 2 °C) lasted up to 12 days with a fungal infection rate of 52%, whereas untreated control fruit developed 100% fungal infection and lasted for 8 days only under the same conditions. This treatment did not have an effect on colour, pH, moisture content, titratable acidity, ascorbic acid, total phenolic content and anthocyanins, whereas total soluble solids (9%) and total sugar (22%) were increased (p < 0.05). These initial results indicate that curcumin-based photosensitization could be an effective non-thermal technology to preserve the nutritional quality as well as to extend the postharvest life of fresh strawberry fruit.

Item Type:Article
Business groups:Crop and Food Science
Keywords:Photosensitization . Curcumin . Strawberry . Preservation . Shelf life . Nutritional quality
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Food crops
Plant culture > Horticulture. Horticultural crops
Plant culture > Fruit and fruit culture
Plant culture > Fruit and fruit culture > Berries and small fruits
Deposited On:26 Oct 2020 04:28
Last Modified:26 Oct 2020 04:28

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