Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

详细信息    查看全文

• 作者：Aline Ellen Duarte de Sousa ; Kelem Silva Fonseca…
• 关键词：Mangifera indica L. ; Fresh ; cut ; 1 ; Methylcyclopropene ; Pulsed UV ; Browning
• 刊名：Journal of Food Science and Technology
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：54
• 期：1
• 页码：253-259
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Nutrition; Chemistry/Food Science, general;
• 出版者：Springer India
• ISSN：0975-8402
• 卷排序：54

文摘

The pulsed ultraviolet radiation (UV_P) has been used as an alternative strategy for the control of microorganisms in food. However, its application causes the browning of minimally processed fruits and vegetables. In order to control the browning of the ‘Tommy Atkins’ minimally processed mango and treated with UV_P (5.7 J cm−2) it was used 1-methylcyclopropene (1-MCP) (0.5 μL L−1), an ethylene action blocker in separate stages, comprising five treatments: control, UV_P (U), 1-MCP + UV_P (M + U), UV_P + 1-MCP (U + M) e 1-MCP + UV_P + 1-MCP (M + U + M). At the 1st, 7th and 14th days of storage at 12 °C, we evaluated the color (L* and b*), electrolyte leakage, polyphenol oxidase, total extractable polyphenols, vitamin C and total antioxidant activity. The 1-MCP, when applied before UV_P, prevented the loss of vitamin C and when applied in a double dose, retained the yellow color (b*) of the cubes. However, the 1-MCP reduced lightness (L*) of independent mango cubes whatever applied before and/or after the UV_P. Thus, the application of 1-MCP did not control, but intensified the browning of minimally processed mangoes irradiated with UV_P.