The five produce products selected for assessment were iceberg lettuce, romaine lettuce, green leaf lettuce, red leaf lettuce, and spinach (Figure ). Across DAPI, FITC, and TRITC fluorescence channels, the five products showed similar profiles. Specifically, sample fluorescence was low across all three channels, but increased gradually at higher wavelengths. Mean intensity values ranged from 102 -122 arbitrary units (A.U.) in the DAPI channel, 113 -146 A.U. in the FITC channel, and 124 -190 A.U. in the TRITC channel. Comparatively, the Cy5 channel yielded significantly higher fluorescence. Here, iceberg lettuce samples exhibited a mean fluorescence intensity of 321 A.U. This was still much lower than the four other tested products, which exhibited mean intensity values in the range of 1768 -2762 A.U. High Cy5 fluorescence was attributed to chlorophyll molecules, which are highly abundant within produce and emit red light. Importantly, chlorophyll is significantly less prominent within iceberg lettuce, explaining its lower fluorescence intensity in the Cy5 channel. Next, recognizing that chlorophyll exhibits poor photostability, we sought to assess whether the Cy5 fluorescence intensity of lettuce samples could be decreased via concentrated light exposure. Romaine lettuce samples were imaged over the course of four minutes, during which a significant reduction in fluorescence intensity was observed (Figure ). This reduction was characterized by a sharp initial decrease in fluorescence, followed by a more gradual downward slope, that collectively induced a reduction in mean intensity from 2454 A.U. to 1148 A.U. Yet, despite this significant reduction, fluorescence intensity in the Cy5 channel remained significantly higher than what was observed in the DAPI, FITC, and TRITC channels. As such, Cy5 labelling was noted as unsuitable for produce-targeting biosensing applications.