Fruit Spoilage Research Articles

Molecular identification of fungal isolates from different tissues samples of Blueberry (Vaccinum sp) in Baja California

Objective: Molecular identification of fungal isolates presents in fruits and leaf samples of Vaccinium with pathogenic or agro-industrial potential Design/methodology/approach: Plant material (fruits and leaves) was collected in blueberry commercial plantations of San Quintin, Baja California, México. The samples were placed in humid chambers for fungal growth and then in culture plates with Potato-Dextrose-Agar alone or with lactic acid for purification. The resulting fungal isolates were cultured in liquid media, the total DNA was extracted and quantified, afterwards the ITS region was amplified by PCR, the fragments were purified and sequenced. Finally, the resulting sequences were compared in the NCBI database with the BLAST algorithm, the phylogenetic reconstruction was performed with the MEGA (v.10.0) software. Results: A total of 22 isolates from Vaccinium were obtained from leaves and fruits. These isolates showed high identity percentages (96-100 %) with Botrytis, Didymella, Phoma, Alternaria and Cladosporium genera. The fruit isolates were closely related with B. cinerea Group I, whereas the leaf samples grouped with other complexes such as the C. cladosporoides, A. muriae, Dydimella bervipilosa and Phoma. Limitations on study/implications: The use of the ITS region provides only a partial characterization in some types of fungi, the use of other molecular markers are required to fully characterize some isolates. Findings/conclusions: The molecular characterization of the fungal isolates showed that most of the genera were saprophytes with phytopathogenic members reported. The reported genera could have an impact in post-harvest due fruit spoilage or by the presence of cytotoxic compounds. The presence of fungal genera (Cladosporium) with reported potential antagonistic and growth promoting capabilities was identified.

Biodegradable bio-film based on Rhizopus oryzae and metal–organic frameworks for fruit preservation and pesticide degradation

The spoilage of post-harvest fruits caused by physiological metabolic activities can affect people’s consumption. Therefore, the development of effective packaging material for fruits is beneficial in ensuring the quality of fruits and avoiding wastage. In this study, we developed a multifunctional and biodegradable fruit packaging material using Rhizopus oryzae for the first time. Ag@PCN-222 (Zn) was introduced into the mycelium to endow the bio-film with antibacterial properties and pesticide degradability. The bio-film had nearly 100% biodegradability only after one week. The bio-film exhibited excellent antioxidant properties, as well as effective antibacterial activity. The prepared bio-film maintained high CO2 permeability and low O2 permeability, which was beneficial for shelf-life extension of fruits. The result of pesticide degradation experiments showed that the Bio-Ag@Zn film could effectively degrade the organophosphorus pesticide methyl parathion and improve the safety of fruits. At the same time, experiments on fruit preservation demonstrated that composite biofilms effectively inhibit fruit decay and prolong shelf life. The experimental results indicated that the Bio-Ag@Zn film was expected to be a green and multifunctional fruit packaging material.

Современное производство и особенности хранения томатов в России

Abstract. Tomato is a widely grown crop in Russia both in open and protected ground, has high gross harvest and yield capacity rates. During storage, being a climacteric culture, it matures quickly, which leads to accelerated breathing and evaporation of moisture, loss of the presentation of the product. The process of maturation and aging of tomatoes is associated with the peculiarity of biochemical processes inside the fruit during storage, while the content of biologically valuable substances decreases, the quality of stored products and organoleptic indicators deteriorate. The accelerated aging process is facilitated by the development of diseases caused by both the vital activity of pathogenic microorganisms (fungal, bacterial, viral) and those arising from non-infectious exposure (temperature, relative humidity, mechanical damage, etc.). In this regard, in order to preserve the quality and increase the duration of storage, it is relevant to search for domestic and foreign sources characterizing the features of tomato fruits as an object of storage, for further research and development in the field of storage technologies that reduce the rate of biochemical processes, prevent or reduce the intensity of fruit damage during storage. In the article the structural features of tomato fruits were studied, tomato varieties were described, and also data on production volume were provided. It is noted that over the past few years there has been an increase in gross harvest and yield capacity with a simultaneous decrease in acreage, the biochemical composition of tomato fruits and its changes occurring during maturation and storage are described, infectious (caused by pathogenic microorganisms) and non-communicable diseases that contribute to the rapid maturation and spoilage of tomato fruits during storage are described. Key words: tomato, classification, production, structure, storage biochemical processes, diseases

Cellulose-Based Transparent Edible Antibacterial Oxygen-Barrier Coating for Long-Term Fruit Preservation.

Long-term preservation of fresh fruit and vegetables without a cold chain is a great challenge to food security because fruits and vegetables are highly vulnerable to poor storage conditions. Fruit spoilage is a complex biochemical process that involves many factors, including microbial reproduction, oxidation, metabolism, and H2O evaporation. Only the synergy of the multiple spoilage inhibition methods can achieve long-term freshness preservation. Herein, a multifunctional cellulose-based preservation coating with antibacterial, oxygen/water vapor barrier, and antioxidant properties is proposed, which is based on cellulose microgel (CMG) and prepared using multi-component composites with montmorillonite (MMT), cationic cellulose derivative (Cell-P+), and L-ascorbic acid (Vc). It has good wetting properties on fruits with different surfaces. This method can successfully preserve the long-term freshness of various fruits. This highly transparent, edible, and washable multifunctional cellulose-based fruit preservation coating can improve the quality of agricultural products, extend the shelf life of food, and reduce the cost of cold-chain transportation.

Production and characterization of biosurfactants from lactic acid bacteria in Dadiah for strawberries edible coating

Biosurfactants are amphiphilic components applied in various fields, one of which is preserving agricultural products. Biosurfactants can be used as additives in edible coatings to prevent microbial adhesion by reducing surface tension on the fruit surface. They also play a role in increasing the moisture barrier and slowing down the physiological changes of fruit. Nonetheless, biosurfactants were often produced by non-GRAS bacteria. GRAS biosurfactant-producing bacteria are urgently needed for application in food products. This study aims to isolate and characterize biosurfactant-producing strains of lactic acid bacteria from Dadiah and evaluate their efficacy in reducing microbial adhesion on strawberries. From four selected isolates found in Dadiah, Lactiplantibacillus plantarum was the best candidate, producing biosurfactant with index emulsification (EI24) of 64.48 ± 0.37% with a CMC of 1 g/l. LC-MS and FT-IR characterized the biosurfactants as glycolipids. The rate of antibacterial and anti-adhesive tests on Escherichia coli ATCC 8739 were 18.79 ± 5.23% and 55.26 ± 0.02%, while on Staphylococcus aureus ATCC 6738 were 31.60 ± 2.63% and 74.63 ± 0.00% at a concentration of 3000 mg/l. However, no anti-fungal activity against Rhizopus stolonifer and Aspergillus niger was observed at the same concentration. Compared to SDS, biosurfactants demonstrated non-toxicity with an LC50 value of 2.94 x 108 mg/l. A combination of 1% chitosan reduced the number of fungal cells by 29.76 ± 3.25% on 125 mg/l biosurfactant and bacterial cells by 31.91 ± 5.06% on 1000 mg/l biosurfactant after 10 days, indicating their potential to reduce fruit spoilage and enhance microbial anti-adhesive properties of edible coatings.

Artificial intelligence as a tool for predicting the quality attributes of garlic (Allium sativum L.) slices during continuous infrared-assisted hot air drying.

Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innovative and dependable, especially in addressing food spoilage and optimizing drying processes. This study utilized a continuous infrared (IR) hot air dryer to dry garlic (Allium sativum L.) slices. The experiments were conducted at different levels of IR power, air velocities (V), and temperature (T). The relationships between the input process parameters (IR, T, and V) and response parameters, including effective moisture diffusivity (Deff), drying time, and physicochemical properties of the dried slices (rehydration ratio [RR], total color change, flavor strength, and allicin content in the garlic), were modeled using an artificial neural network (ANN). Our findings showed that the maximum Deff of 6.8×10-10m2/s and minimum drying time of 225min were achieved with an IR of 3000W/m2, an air velocity of 0.7m/s, and a temperature of 60°C. The total color change and RR values increased with IR and higher air temperature but declined with higher air velocity. Furthermore, the garlic's flavor strength and allicin content levels decreased as the IR and air temperature increased. The results demonstrated a significant influence of the independent parameters on the response parameters (p<0.01). Interestingly, the ANN predictions closely matched the test data sets, providing valuable insights for understanding and controlling the factors affecting drying behaviors.

Rapid Detection of Spoiled Apple Juice Using Electrical Impedance Spectroscopy and Data Augmentation-Based Machine Learning

T he demand for fresh fruit juices is increasing, however, some food processors are using spoiled fruit for juice production in order to seek higher profits. Electrical impedance spectroscopy (EIS), in combination with machine learning, enables wide applicability in food quality inspection, as it does not necessitate expensive instruments or complex sample processing. However, EIS data vary with temperature changes. The measurement of EIS data requires consistent temperature conditions. To overcome this limitation, data augmentation was applied to train the model based on EIS to improve the performance and robustness of the model. The training set consists of 200 EIS data measured under consistent temperature conditions and 200 EIS data with added noise and a recognition model for detecting spoiled apple juice was established. Under inconsistent temperature conditions, the model’s accuracy in identifying spoiled fruit juice reached 98% on the test set, while the accuracy dropped to 50% without data augmentation. This study demonstrates that the application of data augmentation on the training set reduces the need for consistent temperature conditions during the collection of EIS data, thereby improving the model’s robustness and eliminating the waiting time for data stability. Therefore, applying data augmentation to EIS and machine learning provides a rapid, practical, and reliable method for assessing the quality of liquid products

ISOLATION, IDENTIFICATION AND ANTIMICROBIAL RESISTANCE PROFILES OF BACTERIA FROM SPOILED FRUITS IN RAWALAKOT DISTRICT POONCH, AZAD JAMMU AND KASHMIR

Fruits play a vital role in human diet by providing essential growth factors such as vitamins and minerals in daily diet which help to live healthy life. Bacteria are important factor for spoilage of fruits. Bacterial degradation first causes softening of tissues as pectin are degraded and the whole fruit may eventually degenerate into a slimy mass. Spoilage refers to any change in fruit condition in which fruit become unacceptable or undesirable for human use. Therefore present study was conducted at Rawalakot, District Pooch AJK, to identify the bacteria (E. coli and Staphylococcus aureus) from spoiled fruit samples as well as to determine the antimicrobial resistance pattern of these isolated bacteria using antibiotic disc diffusion method. For this purpose a total of 100 spoiled fruit samples (50 samples of spoiled apple and 50 samples of spoiled banana) were randomly collected from different locations of Rawalakot including Kharick, Kasaigali, D. Chowk, Nala Bazar and Supply Bazar by random sampling technique. Results of the study showed that out of 50 samples of Banana 25(50%) samples were positive for Staphylococcus aureus and 25(50%) were positive for E. coli. While among 50 samples of Apple 25(50%) were positive for E. coli and 25(50%) were positive for Staphylococcus aureus respectively. For antimicrobial susceptibility test disc diffusion method was followed. S. aureus from apple samples the highest resistance was observed for Sulphamethox 25(100%) and Cefoxtin 25(100%) while for banana the highest %age was recorded for Amoxicillin 25(100%) and Sulphamethox 25(100%) respectively. E. coli from apple samples strains were highly resistant to Erythromycin 22(88%), while for banana the highest percentage was recorded for Amoxicillin 23(92%) and Erythromycin 20(80%).

On-demand removable hydrogel film derived from gallic acid-phycocyanin and polyvinyl alcohol for fruit preservation

Postharvest spoilage of fruits accounts for significant losses ranging between 20 %–30 %, leading to considerable resource wastage and economic downturns. The development of an effective fresh-keeping packaging material is of paramount importance. This study introduces an innovative on-demand removable active fruit fresh-keeping film (GPP), created by embedding a GP (gallic acid-phycocyanin) fiber mesh hydrogel with functional properties into a polyvinyl alcohol (PVA) matrix. The resultant GPP hydrogel-based film demonstrates outstanding UV and water vapor barrier capabilities, mechanical stability, resistance to external mechanical stress, universal surface adhesion, antibacterial efficacy, and on-demand removal attributes, while being devoid of potential toxicity hazards. Utilizing grapes and blueberries as representative fruits, it is shown that the GPP hydrogel film significantly preserves the fruits' hardness, pH, total soluble solids content (TSS), and minimizes the rate of weight loss, thereby prolonging the shelf life to 13 days for grapes and 20 days for blueberries at ambient temperature. These results underscore the potential of this hydrogel-based film as an invaluable material for fruit preservation within the food industry.

Enhanced edible films with Ferulic acid nanoemulsion: Fabrication, characterization, and preservation effects on fresh-cut Chinese water chestnuts

The cavitation produced by ultrasonication can generate strong shear forces and shock waves in the liquid medium, forming nanometer-sized droplets. In this study, ferulic acid (FA) nanoemulsions were prepared using ultrasonication for different durations. The FA nanoemulsion sonicated for 2.5 min exhibited the smallest droplet size (34.44 ± 3.38 nm) and the highest system stability. The compatibility of FA nanoemulsion with gelatin/starch edible films was further analyzed using Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The results indicated that the film containing the FA nanoemulsion sonicated for 2.5 min (G/S/FA2.5) demonstrated better film-forming ability, mechanical properties, and barrier performance. Moreover, due to its smallest droplet size and uniform distribution within the film matrix, the G/S/FA2.5 film also showed excellent antioxidant and antibacterial capabilities. Furthermore, the Rheological properties results of the film-forming solution indicate that G/S/FA2.5 possesses a better internal network structure and the most suitable viscosity value for application in food coatings. Finally, the film was applied to fresh-cut water chestnut stored at low temperatures (10 °C). The preservation experiment results showed that the FA nanoemulsion film can suppress up to 50.13% of the yellowing in fresh-cut Chinese water chestnuts by the 8 day of storage, effectively inhibiting the wrinkling on their surface. It significantly reduced the weight loss and spoilage of the water chestnut fruits, thereby extending their shelf life.

Development of an Arduino-based field heat regulator for fruit storage and transportation

Fruit spoilage during transportation is a major problem that results in significant economic losses for fruit producers and distributors. One of the primary causes of fruit spoilage is heat buildup inside the storage container during transportation. Hence, this study was done to design and develop an Arduino-based field heat regulator for fruit storage and transportation, regulate field heat in terms of temperature and humidity monitoring; and assess its influence in terms of the skin color, firmness, and bruising of the fruit specimen. After the conduct of the study, it was found that the regulator underwent several iterations during product development and was tried out in an actual transportation procedure. The results revealed that during transportation the product was subjected to fluctuations in temperature and relative humidity, but the storage regulated heat by maintaining desired conditions. Additionally, there was a significant difference found in terms of the fruit's quality parameters when transported using the proposed storage and the traditional method. In conclusion, this storage has the potential to be used in fruit storage facilities, helping reduce post-harvest losses and decrease the chances of fruits being spoiled easily.

Post-Harvest Handling through Processing Oranges into Wine to Increase the Added Value of Oranges when Fruit is Abundant and the Skills of the Women Farming Group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency

The community service activity on aimed at post-harvest handling through processing citrus fruits into wine to increase the added value of citrus fruits when the fruit is abundant. And the skills of the farmer women's group "Widya Pertiwi" in Belantih Village, Kintamani District, Bangli Regency. This service activity is carried out through stages, namely providing material and demonstrations on processing oranges into wine and final evaluation (post-test) through distributing questionnaires. The results of counseling and training showed that through training and hands-on practice, they could easily understand how to process citrus fruit into wine, which could be done when the fruit was excessive in the harvest season, to increase added value and income. The results of this activity showed an overall increase in knowledge where 85% of respondents stated that they understood very well, and the remaining 15% indicated that they understood the extension materials and methods provided, which means that there were no respondents who stated that they did not understand or did not understand. Of the 15 respondents who participated in the counseling, 80% indicated they were very satisfied, and the remaining 20% stated they were satisfied participating in the counseling activities. 95% of the respondents indicated they were very interested, and the remaining 5% stated they were interested in practicing turning citrus fruits into wine in their homes. This means that 100% of the participants from the farmer women's group are interested in improving their skills and applying the technology of processing citrus fruits into wine to reduce the occurrence of fruit spoilage when the fruits are abundant in the harvest season.

Antifungal potentials of ten selected plants against fungi associated with postharvest spoilage of fruits

Antifungal potentials of ten selected plants against fungi associated with postharvest spoilage of fruits

Innovative chitosan-onion polysaccharide composite films: A study on the preservation effects on cherry tomatoes.

Natural preservation materials have long been a focus of research in the quality control of fruits and vegetables. This study aimed to develop composite films with exceptional preservation properties by utilizing chitosan (CS) as the film-forming material and incorporating onion polysaccharide (ONP) as the active component. The CS-ONP composite films were prepared, and their performance and preservation effects were evaluated. The results demonstrated that increasing the ONP content significantly enhanced the shading, antimicrobial, and antioxidant capabilities of the CS-ONP composite films. Preservation experiments revealed that the CS-ONP composite films effectively delayed the quality decline of cherry tomatoes during storage. However, despite the improvements brought by ONP, certain drawbacks persisted, such as reduced mechanical properties and alterations in surface structure. In summary, the CS-ONP composite films exhibit promising potential as novel materials for fruit and vegetable preservation. PRACTICAL APPLICATION: The spoilage of fruits and vegetables can cause huge economic losses. This study addresses this challenge by using chitosan as the film-forming substrate and adding crude onion polysaccharide as the active ingredient to create composite films. The preservation effects of these films on cherry tomatoes were studied. Although only cherry tomatoes were tested in this study, the composite films demonstrated significant potential for broader applications in fruit and vegetable preservation.

Investigating the Potential of Green-Fabricated Zinc Oxide Nanoparticles to Inhibit the Foodborne Pathogenic Bacteria Isolated from Spoiled Fruits

Investigating the Potential of Green-Fabricated Zinc Oxide Nanoparticles to Inhibit the Foodborne Pathogenic Bacteria Isolated from Spoiled Fruits

Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation

With growing concerns about postharvest spoilage of fruits, higher requirements have been placed on high-performance and sustainable active packaging materials. In this study, we prepared curcumin-based functional composite films using chitosan (CS) and Tenebrio molitor larvae protein (TMP) as the substrates. The effects of curcumin concentration on the structural and physicochemical properties of the composite films were determined. Curcumin was equally distributed in the polymer film through physical interactions. Furthermore, the curcumin composite film with 0.3 % addition exhibited a 27.39 % increase in elongation at break (EBA), a 37.04 % increase in the water vapor barrier, and strong UV-blocking properties and antioxidant activity compared with the control film (CS/TMP). The degradation experiment of the composite film on natural soil revealed that the composite film exhibited good biodegradability and environmental protection. Furthermore, the applicability of functional composite films for preserving blueberries was investigated. Compared with the control film and polyethylene (PE) films, the prepared composite films packaging treatment reduced the decay rate and weight loss rate of blueberries during storage, delayed softening and aging, and maintained the quality of blueberries. Using sustainable protein resources (TMP) and natural polysaccharides as packaging materials provides an economically, feasible and sustainable way to achieve the functional preservation of biomass materials.

Investigating the Occurrence of Fungi and Bacteria in Fruits Spoilage in Selected Markets in Bwari Area Council Abuja, Nigeria

Aim: This study evaluated the microorganisms that cause spoilage of four different fruits sold in selected markets in Bwari Area Council, Abuja. Study Design: Factorial experimental design was employed for this study. Place and Duration of Study: Department of Microbiology, Veritas University Abuja between July to September, 2020. Methodology: Twenty-four samples (6 samples each) of four different fruits were obtained from Zuma, Kubwa and Bwari market, in Bwari Area Council. Standard microbiological method was used for the isolation, enumeration and identification of the bacteria and fungi species. Percentages were used to determine the distribution of the isolates in the different locations. Data collected were also subjected to Chi square test at P=0.05 level of probability to check significance difference between the fruit’s location, abundance and occurrence of the isolates Results: After microbiological analysis of the twenty-four samples, it was observed that the bacterial isolates include; Staphylococcus aureus, Escherichia coli and Klebsiella spp while the fungal spp were of the genus Aspergillus, Fusarium and Mucor. The bacterial count ranged from 1.2 x 106 to 6.1 x106 Cfu/ml and that of fungi ranged from 3.1 x106 to 5.4 x 106 Cfu/ml while the most occurring bacterial species was Staphylococcus aureus and Aspergillus spp occurred most for the fungi isolates. The Statistical analysis showed that there was no significance difference between the occurrence and abundance of fungi and location. Conclusion: Bacteria and fungi are associated with the spoilage of the selected fruits in Bwari Area Council and contamination rates are relatively high. The most common fungi associated with pawpaw, mango, banana and watermelon spoilage were mainly Aspergillus flavus, Mucor species, Fusarium species and Aspergillus niger while bacteria associated with these fruits were Staphylococcus aureus, Klebsiella species, and Escherichia coli. However, the most abundant species of bacteria and fungi associated with spoilage of fruits in Bwari Area Council were Aspergillus species and Staphylococcus aureus respectively.

Review on the extension of shelf life for fruits and vegetables using natural preservatives.

Fruits and vegetables are important for the nutrition and health of individuals. They are highly perishable in nature because of their susceptibility to microbial growth. Foodborne pathogens create a significant problem for consumers, food businesses, and food safety. Postharvest factors, including transportation, environment, and preservation techniques, cause a reduction in product quality. The present world is using synthetic preservatives, which have negative impacts on consumer health. Food safety and demand for healthy foods among consumers, the scientific community, and the food industry resulted in the exploitation of natural preservatives, which play an important role in their effectiveness, prolonged shelf life, and safety. Natural preservatives include plants, animals, and microbiological sources with polymers to extend shelf life, improve quality, and enhance food safety. This review specifically focuses on mechanism of action of natural preservatives, spoilage of fruit and vegetables, the importance of edible film and coating on fruits and vegetables.

Multifunctional and edible egg white/amylose-tannin bilayer film for perishable fruit preservation

The substantial waste of perishable foods during transportation significantly contributes to greenhouse gas emissions, intensifying the climate crisis. To mitigate the rapid spoilage of fruits, an eco-friendly bilayer film was developed using natural egg white (EW), amylose (Am), and tannic acid (TA). The EW/Am-TA bilayer film features a primary layer of amphiphilic EW, ensuring a uniform coating on hydrophobic fruit surfaces, and a secondary layer composed of Am and TA, imparting notable tensile strength (5.3 ± 0.5 MPa) and elongation at break (28.5 ± 4.1 %). This bilayer film effectively shields fruits from UV-B and UV-C radiation (~0 % transmittance at 280 and 330 nm) and exhibits antioxidant and antibacterial properties due to the presence of TA. Fruits such as bananas, avocados, and cherry tomatoes, when dip-coated with the optimized EW/Am-TA bilayer, maintained their freshness, color, weight, and texture for up to seven days, demonstrating the effectiveness of this bilayer coating in food preservation. The natural materials in the coated film are edible and can be safely removed with tap water at room temperature in <10 s, posing no food safety risks. Thus, the proposed bilayer coating presents a significant solution to the global problem of food waste.

Visible light-responsive polylactic acid@pullulan-chitosan/homojunction g-C3N4 bilayer antimicrobial films for fruit preservation

The development of novel packaging materials with antimicrobial properties is crucial in preventing the microbial-induced spoilage of fruits, vegetables, and foodborne illnesses. In this study, homojunction g-C3N4 (HCN) photocatalysts with excellent photocatalytic performance were incorporated into a matrix consisting of pullulan/chitosan (Pul/CS). These photocatalysts were then electrostatically spun onto polylactic acid (PLA) films to fabricate PLA@Pul/CS/HCN nanofibrous composite films. The design of the bilayer films aimed to combine the physical properties of PLA film with the excellent antibacterial properties of nanofiber films, thereby achieving synergistic advantages. The incorporation of the HCN photocatalysts resulted in enhanced hydrophobicity, barrier function, and mechanical properties of the composite films. Under visible light irradiation, the PLA@Pul/CS/HCN films exhibited approximately 3.43 log and 3.11 log reductions of Escherichia coli and methicillin-resistant Staphylococcus aureus (MRSA), respectively, within 2 h. The excellent antimicrobial performance could be attributed to the synergistic effect of CS and the release of reactive oxygen species (ROS) from HCN. Moreover, the strawberries packaged in the PLA@Pul/CS/HCN film demonstrated diminished quality degradation and a prolonged shelf life following visible light irradiation treatment. This study will provide new insights into the exploration of safe and efficient antimicrobial food packaging.