The Inactivation by Curcumin-Mediated Photosensitization of Botrytis cinerea Spores Isolated from Strawberry Fruits

Photosensitization is a novel environmentally friendly technology with promising applications in the food industry to extend shelf life. In this study, natural dye curcumin, when combined visible light (430 nm), was shown be an effective photosensitizer against common phytopathogenic fungi Botrytis cinerea (the cause of grey mould). Production associated phytotoxic metabolites botrydial and dihydrobotrydial measured by our newly developed validated HRAM UPLC-MS/MS method, also reduced treatment. With dose 120 J/cm2, reduction spore viability directly proportional curcumin concentrations, overall concentration both decreased increasing above 200 µM. concentrations 600 µM, percentage fungal spores close 100%. When increased 800 were completely inactive neither nor could detected. These results suggest that curcumin-mediated photosensitization potentially method control B. spoilage, reduce formation these botryane secondary metabolites.