| 摘要 |
A method is disclosed for storing fresh produce and comestible derivatives thereof at a temperature within the range of from -25{C to +45{C comprising treating the produce with light wavelengths from the visible light spectrum selected from blue light, red light or a combination of red light and blue light onto the surface of the produce. The fresh produce may be selected from dairy products, meat, fish, poultry and harvested plant parts. The blue light may have a wavelength of 450nm +/- 25nm while the red light may have a wavelength of 650nm +/- 30nm. The light may have an intensity of between 5 micro Einsteins +/- 3 micro Einsteins and 100 micro Einsteins +/- 50 micro Einsteins. The application also discloses a method of controlling the total viability count and/or surface pathogen count of fresh produce by shining light with wavelengths selected from blue light, red light or a combination of red light and blue light onto the surface of the produce. |
