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Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya

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Abstract

The work aimed to evaluate the effects of ultraviolet-C light-emitting diodes (UVC-LEDs) at 275 nm against Escherichia coli O157:H7 on fresh-cut white pitaya. Besides, the influences of UVC-LED treatments on the quality of fresh-cut white pitaya were also investigated. The distance between the UVC-LEDs and the surface of the pitaya pieces was approximately 5 cm. The inactivation behavior of E. coli O157:H7 on fresh-cut pitaya began almost instantaneously and then tailed off as the fluence increased. The quantities of E. coli O157:H7 inoculated on fresh-cut white pitaya were reduced by 2.21 lg10 CFU/g after UVC-LED treatment at 1200 mJ/cm2 (33 min). The Weibull plus tail model was satisfactorily fitted to estimate the reduction of E. coli O157:H7 on fresh-cut white pitaya, with the R2 and root mean square error (RMSE) reached 0.99 and 0.05, respectively. Physicochemical properties (pH, total soluble solids, and total phenolic content) and color parameters of fresh-cut pitaya did not change significantly after UVC-LED treatment. However, UVC-LED treatment at a higher fluence led to a small reduction of antioxidant properties. These results indicate that UVC-LEDs emitting at 275 nm may improve the microbiological safety and maintain the qualities of fresh-cut fruit. Moreover, the synergy of UVC-LEDs with other preservation methods would have a potential application in the fresh-cut fruit processing industry to present enhanced inactivation efficiency and to better maintain the nutritional and sensory qualities of fresh-cut fruits.

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Acknowledgements

This work was supported by the Key Research and Development and Promotion Special Project of Henan Province [Grant number 202102110139]; National Natural Science Foundation of China [grant number 31671782]; and the Doctoral Scientific Research Foundation of Zhengzhou University of Light Industry [grant number 2015BSJJ039].

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Authors and Affiliations

  1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People’s Republic of China

    Yafei Zhai, Jiali Tian, Ruonan Ping, Xiao Yu, Zhangcun Wang & Ruiling Shen

  2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, People’s Republic of China

    Yafei Zhai, Xiao Yu, Zhangcun Wang & Ruiling Shen

  3. Collaborative Innovation Center of Food Production and Safety, Zhengzhou, 450001, Henan Province, People’s Republic of China

    Yafei Zhai, Xiao Yu, Zhangcun Wang & Ruiling Shen

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  1. Yafei Zhai
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  2. Jiali Tian
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  3. Ruonan Ping
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  4. Xiao Yu
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  5. Zhangcun Wang
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  6. Ruiling Shen
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Contributions

Material preparation, data collection, and analysis were performed by YZ, JT, and RP. The first draft of the manuscript was written by YZ and XY. Conceptualization and review were performed by ZW and RS.

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Correspondence to Zhangcun Wang or Ruiling Shen.

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Zhai, Y., Tian, J., Ping, R. et al. Effects of UVC light‐emitting diodes on inactivation of Escherichia coli O157:H7 and quality attributes of fresh‐cut white pitaya. Food Measure 15, 2637–2644 (2021). https://doi.org/10.1007/s11694-021-00816-x

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  • DOI: https://doi.org/10.1007/s11694-021-00816-x

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