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<p>Light-emitting diode (LED) has been proven to have good antibacterial effects and have great potential for application in food preservation, but its inhibitory effects and mechanisms on fungi are less studied. Postharvest mandarins are susceptible to fungal infection, leading to fruit rot and huge economic losses. This study aimed to isolate the main spoilage fungi from postharvest mandarins, assess the antifungal potential of LED against the spoilage fungi, and preliminarily explore the antifungal mechanism. Results showed the main kinds of spoilage fungi from rotten mandarins were <i>Penicillium digitatum</i> and <i>Penicillium citrinum</i>. The in vitro antifungal experiment indicated that LED exerted better inhibitory effects at shorter wavelength (410&#xa0;nm), lower temperature (4&#xa0;°C) and prolonged irradiation duration. Under 4&#xa0;°C, 410&#xa0;nm-LED could 100% inhibit the spore germination and mycelial growth of <i>P. digitatum</i> and <i>P. citrinum</i> after 4–8&#xa0;h irradiation. It was found that 410&#xa0;nm-LED irradiation increased the leakage of cell contents, levels of reactive oxygen species, and mitochondrial membrane potential. After 24&#xa0;h irradiation, the leakage of <i>P. digitatum</i> at 4℃ was respectively 1.85–2.02 and 2.11–2.66 times higher than that of 10℃ and 25℃, and the ROS content at 4℃ was 1.82 and 2.20 times higher than that at 10℃ and 25℃. <i>P. citrinum</i> had similarly variations to <i>P. digitatum</i>. This study comprehensively evaluates the antifungal effect of LED from the factors of temperature, light wavelength, irradiation time and strain type, and initially explores the antifungal mechanism of LED, providing a theoretical basis for the in-depth research of LED in food microbial control.</p>

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Antifungal effect of light-emitting diode against spoilage fungi of mandarins

  • 期刊论文

  • 发表日期：

    2025年4月7日

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  • Yingyin Wu,
  • Shi Gao,
  • Shuxin Chen,
  • Rongwei Cao,
  • Jialing Li,
  • Yuan Zou,
  • Zhiwei Ye,
  • Junfang Lin,
  • Qianwang Zheng

摘要

Light-emitting diode (LED) has been proven to have good antibacterial effects and have great potential for application in food preservation, but its inhibitory effects and mechanisms on fungi are less studied. Postharvest mandarins are susceptible to fungal infection, leading to fruit rot and huge economic losses. This study aimed to isolate the main spoilage fungi from postharvest mandarins, assess the antifungal potential of LED against the spoilage fungi, and preliminarily explore the antifungal mechanism. Results showed the main kinds of spoilage fungi from rotten mandarins were Penicillium digitatum and Penicillium citrinum. The in vitro antifungal experiment indicated that LED exerted better inhibitory effects at shorter wavelength (410 nm), lower temperature (4 °C) and prolonged irradiation duration. Under 4 °C, 410 nm-LED could 100% inhibit the spore germination and mycelial growth of P. digitatum and P. citrinum after 4–8 h irradiation. It was found that 410 nm-LED irradiation increased the leakage of cell contents, levels of reactive oxygen species, and mitochondrial membrane potential. After 24 h irradiation, the leakage of P. digitatum at 4℃ was respectively 1.85–2.02 and 2.11–2.66 times higher than that of 10℃ and 25℃, and the ROS content at 4℃ was 1.82 and 2.20 times higher than that at 10℃ and 25℃. P. citrinum had similarly variations to P. digitatum. This study comprehensively evaluates the antifungal effect of LED from the factors of temperature, light wavelength, irradiation time and strain type, and initially explores the antifungal mechanism of LED, providing a theoretical basis for the in-depth research of LED in food microbial control.