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.
