With regards to produce, romaine lettuce and spinach samples were assessed, with limited variations in fluorescence intensity being observed in the DAPI, FITC, and TRITC channels (Figure ). Specifically, the range between the minimum and maximum fluorescence intensity values obtained for romaine lettuce were 9 A.U., 19 A.U., and 16 A.U. in the three channels, respectively. Similarly, spinach samples exhibited limited fluorescence variations, equating to ranges of 8 A.U., 19 A.U., and 18 A.U., respectively. Such high fluorescence consistency maintained the viability of these three channels for biosensing applications. Contrarily, significant variation was observed in the Cy5 channel, with romaine lettuce and spinach exhibiting ranges of 381 A.U. and 640 A.U., respectively. This further highlighted Cy5 as unsuitable for produce.