Chlorophyllin-Based 405 nm Light Photodynamic Improved Fresh-Cut Pakchoi Quality at Postharvest and Inhibited the Formation of Biofilm.

Foods · 2022 · PMC9407260 · PMID 36010540

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The ASA levels in both the light and Chl+light groups showed a trend of increasing and then decreasing, and reached a peak on day 6 (4.53 ± 0.33 and 4.69 ± 0.28 μg·mL −1 , respectively).

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