Curcumin‐mediated photodynamic treatment to extend the postharvest shelf‐life of strawberries

Abstract

AbstractThis study investigated the potential use of curcumin‐mediated photodynamic treatment as a postharvest decontamination technique to reduce microbial load and growth and therefore extend the shelf life of strawberries. Curcumin was applied on strawberries, followed by illumination and storage at 4°C for 16 days. Strawberries were evaluated for decay, microbial load, and physicochemical properties such as weight loss, color, and firmness during storage. The findings revealed that curcumin‐mediated photodynamic treatment effectively reduced the decay incidence and severity in strawberries, with 20% less decay occurrence compared to untreated fruits, which was shown to be dependent on curcumin concentration. While a complete reduction in microbial load was observed upon treatment, microbial growth remained unaffected throughout storage. Moreover, photodynamic treatment did not show any adverse impact on color properties and firmness of strawberries. This eco‐friendly technique presents potential for fruit's shelf‐life extension, although optimization of treatment parameters and photodynamic unit design seems to be essential.