Inactivation of Penicillium ochrochloron spores by pulsed light: Mechanism and preservation efficacy in strawberries
文献类型： 外文期刊
作者： Cui, Xiaozhen 1 ; Bassey, Anthony Pius 1 ; Wang, Fan 1 ; Xie, Shudong 1 ; Li, Dongnan 2 ; Fan, Linlin 1 ; Zhu, Yongsheng 1 ; Bin, Li 2 ; Liu, Xiaoli 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110086, Liaoning, Peoples R China
关键词： Non-thermal technology; Pulsed light; Strawberry; Fruits; Quality
期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）
ISSN： 0956-7135
年卷期： 2026 年 179 卷
页码：
收录情况： SCI
摘要： Penicillium spp. can contaminate fruits and vegetables at different stages, including harvest, processing, and handling. Hence, this study aimed to investigate the inactivation characteristics and mechanisms of pulsed light (PL) treatment (PL1 = 1.24 J/cm(2), PL2 = 3.71 J/cm(2), PL3 = 6.19 J/cm(2)) against P. ochrochloron in strawberries. The PL exhibited a high lethality rate, ranging from 2.15 % to 61.28 %, and significantly decreased the mycelial spheres in PL3 (89.50 %) compared to the control (CK) after treatment (p < 0.05). An increase in treatment dose also corresponded with increased cell wall damage, resulting in rapid leakage of intracellular materials, changes in surface protuberances, and cell lysis in PL-treated spores. PL's effectiveness on the decay rate, color, and SOD enzyme activity of treated strawberries was more apparent as temperature decreased (4, 15, and 25 degrees C) during storage (p < 0.05). These results indicate that PL can effectively inactivate fungal cells and spores while maintaining the quality characteristics of strawberries during storage, affirming its broad-spectrum efficacy against spoilage and pathogenic microorganisms in food systems.
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