The Attenuation of Microbial Reduction in Blueberry Fruit Following UV-LED Treatment.

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作者： Olivia C,Haley ^[1] ; Eleni D,Pliakoni ^[1] ; Cary,Rivard ^[2] ; Londa,Nwadike ^[3] ; Manreet,Bhullar ^[4]

作者单位： Department of Horticulture and Natural Resources, Kansas State University, 22201 W. Innovation Dr., Olathe, KS 66061, USA. ^[1] Department of Horticulture and Natural Resources, Kansas State University, 22201 W. Innovation Dr., Olathe, KS 66061, USA; Eastern Kansas Research and Extension Centers, 35230 W. 135th St., Olathe, KS 66061, USA. ^[2] Kansas State Research and Extension, Kansas State University, 22201 W. Innovation Dr., Olathe, KS 66061, USA; University of Missouri Extension, 22201 W. Innovation Dr., Olathe, KS 66061, USA. ^[3] Department of Horticulture and Natural Resources, Kansas State University, 22201 W. Innovation Dr., Olathe, KS 66061, USA; Food Science Institute, Kansas State University, 22201 W. Innovation Dr., Olathe, KS 66061, USA. Electronic address: msbhullar@ksu.edu. ^[4]

关键词 275?nm Blueberry UV-C UV-LED Ultraviolet light

主题词水果(Fruit);集落计数, 微生物(Colony Count, Microbial);大肠杆菌O157(Escherichia coli O157);微生物生存能力(Microbial Viability);紫外线(Ultraviolet Rays)

DOI 10.1016/j.jfp.2023.100056

PMID 36916561

发布时间 2023-03-28

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