Abstract
Tremella Fuciformis is an edible fungus with high water content and nutritional values. However, fresh T. Fuciformis can quickly lose its quality by physical damage, water loss and microbial degradation during storage. Herein, we evaluated the effects of curcumin-mediated photodynamic technology (PDT) using light-emitting diode (LED) light to preserve fresh T. Fuciformis. Changes in bacterial counts and community, physicochemical properties, and sensory attributes of curcumin-mediated PDT-treated fresh T. Fuciformis were assessed. The results indicated that treatment with 30 μmol/L curcumin and 30 min of LED light exposure could reduce bacterial counts by ~1.99 ± 0.06 log (CFU/g) in fresh T. Fuciformis upon 5 days storage. The bacterial microbiota in T. Fuciformis during storage was also altered upon PDT treatment. PDT treatment also retained the color, water content, hardness, tactility, and appearance of fresh T. Fuciformis. In conclusion, this study demonstrated that curcumin-mediated PDT could be a viable and promising non-thermal technology for preserving the quality of fresh T. Fuciformis.
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