The Attenuation of Microbial Reduction in Blueberry Fruit Following UV-LED Treatment

被引：6

作者：

Haley, Olivia C. ^{[1
]}

Pliakoni, Eleni D. ^{[1
]}

Rivard, Cary ^{[1
,5
]}

Nwadike, Londa ^{[2
,3
]}

Bhullar, Manreet ^{[1
,4
,6
]}

机构：

[1] Kansas State Univ, Dept Hort & Nat Resources, 22201 W Innovat Dr, Olathe, KS 66061 USA

[2] Kansas State Univ, Kansas State Res & Extens, 22201 W Innovat Dr, Olathe, KS 66061 USA

[3] Univ Missouri Extens, 22201 W Innovat Dr, Olathe, KS 66061 USA

[4] Kansas State Univ, Food Sci Inst, 22201 W Innovat Dr, Olathe, KS 66061 USA

[5] Eastern Kansas Res & Extens Ctr, 35230 W 135th St, Olathe, KS 66061 USA

[6] Kansas State Univ, 22201 W Innovat Dr, Olathe, KS 66061 USA

来源：

JOURNAL OF FOOD PROTECTION | 2023年 / 86卷 / 03期

关键词：

275; nm; Blueberry; Ultraviolet light; UV-C; UV-LED; ESCHERICHIA-COLI; CHLORINE DIOXIDE; C RADIATION; SHELF-LIFE; E.-COLI; INACTIVATION; QUALITY; SALMONELLA; LIGHT; MODEL;

D O I：

10.1016/j.jfp.2023.100056

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ultraviolet-C (UV-C) irradiation is a well-recognized technology for improving blueberry postharvest quality, and previous literature indicates that it has the potential for dual-use as an antimicrobial intervention for this industry. However, the practicality and feasibility of deploying this technology in fresh blueberry fruit are sig-nificantly hindered by the shadowing effect occurring at the blossom-end scar of the fruit. The purpose of this study was to determine if treating the blueberry fruit within a chamber fitted with UV-Light Emitting Diodes (LEDs) emitting a peak UV-C at 275 nm could minimize this shadowing and result in improved treatment effi-cacy. Ten blueberry fruits were dip-inoculated with E. coli at a concentration of 105 CFU/mL and irradiated within the system at doses of 0, 1.617, 3.234, 9.702, and 16.17 mJ/cm2 (0, 30, 60, 180, and 300 s). Statistical analysis was performed to characterize the extent of microbial survival as well as the UV-C inactiva-tion kinetics. A maximum of 0.91-0.95 log reduction was observed, which attenuated after 60 s of treatment. The microbial inactivation and survival were thus modeled using the Geeraerd-tail model in Microsoft Excel with the GInaFIt add-in (RMSE = 0.2862). Temperatures fluctuated between 23 +/- 0.5 degrees C and 39.5 degrees C +/- 0.5 degrees C during treatment but did not statistically impact the treatment efficacy (P = 0.0823). The data indicate that the design of a UV-LED system may improve the antimicrobial efficacy of UV-C technology for the surface decontamination of irregularly shaped fruits, and that further optimization could facilitate its use in the industry.

引用

页数：8