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

• Published in: Food analytical methods Vol. 14; no. 3; pp. 465 - 472
• Main Authors: Sarwar, Shammy, Netzel, Gabriele, Netzel, Michael E., Mereddy, Ram, Phan, Anh Dao Thi, Hong, Hung Trieu, Cozzolino, Daniel, Sultanbawa, Yasmina
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.03.2021; Springer Nature B.V
• Subjects: Acidity; Analytical Chemistry; Anthocyanins; Ascorbic acid; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Composition; Curcumin; Food Science; Fruits; Fungal infections; Fungi; Infections; Microbiology; Moisture content; Phenols; Photosensitization; Physicochemical properties; Strawberries; Water content; Photosensitization; Nutritional quality; Curcumin; Shelf life; Preservation; Strawberry
• ISSN: 1936-9751; 1936-976X
• DOI: 10.1007/s12161-020-01896-z

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/cm 2 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.