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Combined effects of a pulsed-light and refrigeration treatment in order to improve the preservation of minimally processed fruit and vegetables: the case of mangoes.

Effets combinés d'un traitement par la lumière pulsée et le froid pour améliorer la conservation des fruits et légumes de 4ème gamme : cas de la mangue.

Author(s) : CHARLES F., SALLANON H.

Type of article: Article

Summary

Fresh diced products are wounded tissues, which consequently deteriorate rapidly and need research to improve their storage. Refrigeration temperatures and modified atmosphere packaging are largely used to decrease the respiration rate and increase shelf-life, but these methods are not sufficient for fresh diced fruits. Fresh diced mangoes still suffered from softening and browning. This study investigated the impact of an a-thermal treatment using "pulsed light', initially used for decontamination. Results have shown that pulsed-light treatment, with a total fluence of 8 j.cm-2, maintains the quality of fresh diced "Kent" mangoes such as firmness, colour and carotenoid content. Moreover, this method maintains the phenol and total ascorbic acid contents and hence, the nutritional value.

Details

  • Original title: Effets combinés d'un traitement par la lumière pulsée et le froid pour améliorer la conservation des fruits et légumes de 4ème gamme : cas de la mangue.
  • Record ID : 30008946
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 103 - n. 1133
  • Publication date: 2013/05

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