title: Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena.
abstract: The use of pulses of intense white light to inactivate conidia of the fungi Botrytis cinerea and Monilia fructigena, responsible for important economical losses during postharvest storage and transport of strawberries and sweet cherries, was investigated in this study. In the first stage, a light treatment applying pulses of 30 micros at a frequency of 15 Hz was investigated, resulting in a treatment duration varying from 1 to 250 s. The conidia of both fungi showed similar behaviour to pulsed light, with a maximal inactivation of 3 and 4 log units for B. cinerea and M. fructigena, respectively. The inactivation of the conidia increased with increasing treatment intensity, but no complete inactivation was achieved. The sigmoidal inactivation pattern obtained by the pulsed light treatment was described using a modification of the model of Geeraerd et al. [Int. J. Food Microbiol. 59 (2000) 185]. Hereto, the shoulder length was incorporated explicitly and relative values for the microbial populations were used. In the second stage, combinations of light pulses and ultraviolet-C or heat were applied. The UV light used in the experiments is the short-wave band or UV-C, running from 180 to 280 nm with a peak at 254 nm (UV-B runs from 280 to 320 nm and UV-A from 320 to 380 nm). The UV-C doses were 0.025, 0.05 and 0.10 J/cm(2), and the temperatures for the thermal treatment ranged from 35 to 45 degrees C during 3-15 min. When combining UV-C and light pulses, there was an increase in inactivation for both B. cinerea and M. fructigena, and synergism was observed. There was no effect of the order of the treatments. For the heat-light pulses combination, there was a difference between both fungi. The order of the treatments was highly significant for B. cinerea, but not for M. fructigena. Combining heat and light treatments improved the inactivation, and synergism between both methods was again observed. Complete inactivation of M. fructigena conidia was obtained after, e.g., a 40-s pulsed light treatment and 15 min at 41 degrees C, or after an 80-s light treatment and 10 min at 41 degrees C.
authors.affiliation: Flanders Centre/Laboratory of Postharvest Technology, Katholieke Universiteit Leuven, W. de Croylaan 42, B-3001, Leuven, Belgium. david.marquenie@agr.kuleuven.ac.be
authors.forename: D
authors.initials: D
authors.lastname: Marquenie
authors.forename: A H
authors.initials: AH
authors.lastname: Geeraerd
authors.forename: J
authors.initials: J
authors.lastname: Lammertyn
authors.forename: C
authors.initials: C
authors.lastname: Soontjens
authors.forename: J F
authors.initials: JF
authors.lastname: Van Impe
authors.forename: C W
authors.initials: CW
authors.lastname: Michiels
authors.forename: B M
authors.initials: BM
authors.lastname: Nicolaï
mesh_terms: D020171:Botrytis / Q000254:growth & development* / Q000528:radiation effects*; D002175:Candida / Q000254:growth & development / Q000528:radiation effects*; D015169:Colony Count, Microbial; D004307:Dose-Response Relationship, Radiation; D005511:Food Handling / Q000379:methods; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005638:Fruit / Q000382:microbiology*; D006358:Hot Temperature; D008027:Light; D008954:Models, Biological; D014466:Ultraviolet Rays