This study sought to address the problem that green lemons are highly perishable after harvest in Tongnan, Chongqing. Three spoilage fungal strains (F1, F2, and F3) isolated from naturally decayed green lemons were identified by morphological observation and molecular identification as Penicillium digitatum, P. jacksonii, and P. italicum, respectively. Subsequently, the inhibitory effects of ultraviolet (UV)-light emitting diode (LED)-induced chitosan (CTS)-TiO₂-Ag composite coating solution against these fungi was evaluated. The results revealed that all UV-LED-induced CTS-TiO₂-Ag treatments inhibited each of these strains, and the effect was more pronounced than that of UV-only treatment. Moreover, for each treatment, the diameter of the inhibition zone increased with prolonged light induction, the mycelial dry mass decreased, the inhibition rate of mycelial growth rose, and extracellular electrical conductivity as well as protein and nucleic acid leakage increased. Overall, under the same light induction time, UV-LED red light treatment showed the best fungal inhibitory effect. This study provides theoretical support for developing lemon preservation technology.

A model for predicting the shelf-life of Daliangshan hand-torn duck at different storage temperatures was established. Changes in the sensory score, total volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid (TBA) value, and a* value of dry salted duck stored at 25, 30 or 37 ℃ were analyzed and the correlation among them was examined. Chemical reaction kinetic equations and the Arrhenius equation were used to develop a shelf-life prediction model for hand-torn dried duck. The results showed that the sensory score, a*, water activity (a_w) and pH decreased with storage time, irrespective of storage temperature, while the opposite trend was observed for the TVB-N, POV and TBA value. The changing trend was 37 ℃ > 30 ℃ > 25 ℃. Pearson’s correlation coefficients between the sensory attributes and the physicochemical indexes showed TVB-N to be an effective quality index to predict the shelf-life of hand-torn dried duck. According to the proposed prediction model, the estimated shelf-life of dry salted duck was 305, 255 and 204 d at 25, 30 and 37 ℃, respectively. Within the first 100 days of storage, the relative deviation between the predicted value and the measured value was less than 10%, demonstrating high accuracy and reliability of the model. In conclusion, this model could allow quick and reliable prediction of the shelf-life of dry salted duck.