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. 2019 Jun 27;24(13):2374. doi: 10.3390/molecules24132374

Figure 5.

Figure 5

Effect of photodynamic sterilization technology on the sensory indices of fresh-cut Hami melons. The PDS conditions used were 50 μmol/L curcumin and 60 min exposure to LED light. (A) The sensory evaluation scores of fresh-cut Hami melon samples in the control groups and photodynamic treatment group after five days of storage. (B) The sensory evaluation scores of fresh-cut Hami melon samples in the control groups and photodynamic treatment group after nine days of storage.