Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments delayed fungal for the studied period. Surface color of treated fresh-cut strawbe...
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| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Sci Ltd
2021
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| Materias: | |
| Acceso en línea: | http://repositorio.unne.edu.ar/handle/123456789/27816 |
| Aporte de: |
| Sumario: | Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm−2) combined with a
stabilizing dip. Quality changes and antioxidant properties were evaluated for 14 days at 5 °C. The treatments
delayed fungal for the studied period. Surface color of treated fresh-cut strawberries was preserved in both
internal and external surfaces. Doses of 4 and 8 J·cm−2 reduced softening incidence over storage. No significant
differences between the total phenolic contents of untreated and treated fresh-cut strawberries were observed
during storage. Vitamin C and total anthocyanin contents of the samples treated at low energy doses were
maintained, whereas those of slices treated at the highest energy dose decreased between 20 and 30%, respectively.
On the other hand, initial antioxidant capacity was better kept in all samples during storage regardless
the applied dose. Hence, 4 and 8 J·cm−2 were the most effective treatments for maintaining quality and
antioxidant properties of fresh-cut strawberries.
Industrial relevance: Fresh-cut strawberries may be sold as a highly convenient, healthy and fully edible product.
However, processing and packaging conditions need to ensure the maintenance of their quality characteristics
and content of bioactive compounds. This study provides scientific evidence regarding the beneficial effects of
pulsed light treatments combined with a quality-stabilizing dip for extending the shelf-life of fresh-cut fruit.
These combined treatments may be economically viable at industrial level because of their low energy requirements
and reduced treatment time. |
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