Figure 2.
Effect of photodynamic sterilization technology on the L* (lightness) value (A), a* (redness) value (B), and b* (yellowness) value (C) of fresh-cut Hami melons. The PDS conditions used were 50 μmol/L curcumin and 60 min exposure to LED light. *p < 0.05, **p < 0.01, ***p < 0.0005, ****p < 0.0001 compared to the control group without photosensitizer and light treatment. Data points represent the mean and standard deviation of three experiments.
