Chlorophyllin-Based 405 nm Light Photodynamic Improved Fresh-Cut Pakchoi Quality at Postharvest and Inhibited the Formation of Biofilm

The aim of this study was to evaluate the effect of chlorophyllin-based photodynamic inactivation (Chl-PDI) on biofilm formation and fresh-cut pakchoi quality during storage. Firstly, Chl-based PDI reduced the amount of biofilm in an in vivo experiment and inactivated the food spoilage bacteria. Ant...

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Bibliographic Details
Main Authors: Yuchen Zhang, Zhaoyang Ding, Changbo Shao, Jing Xie
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/11/16/2541