de Almeida Lopes Mônica Maria, Silva Ebenezer Oliveira, Laurent Sandrine, Charles Florence, Urban Laurent, de Miranda Maria Raquel Alcântara
Department of Biochemistry and Molecular Biology, Universidade Federal do Ceará, Av. Mister Hull 2297, Fortaleza, Ceara CEP 60451-970 Brazil.
UMR Qualisud, Equipe Physiologie de la Qualité des Fruits et Légumes (EA 4279), Rue Baruch de Spinoza 301, BP 21239, Avignon, France.
J Food Sci Technol. 2017 Jul;54(8):2332-2340. doi: 10.1007/s13197-017-2673-x. Epub 2017 Jun 12.
This study investigated the effect of pulsed light (PL) on the respiratory rate, quality (firmness, color and soluble solid content), bioactive compounds (ascorbate and carotenoid) and total antioxidant activity of fresh-cut "Tommy Atkins" mangoes. Fresh-cut mangoes were subjected to PL treatments: control (0P), 1 pulse (1P; 0.7 J cm), 4 successive pulses (4P; 2.80 J cm) and 1 pulse per day for 4 days (1P4D; 2.80 J cm) before storage for 7 days at 6 °C. The 1P and the 4P treatments reduced fresh mass loss during storage, while 4P-treated samples also showed a slower decline of yellow color, as shown by parameter b and overall better visual appearance. After 7 days of storage, total ascorbate content was 40% higher in the 1P4D treatment than in control, whereas total carotenoid content (0.894 mg g FM) and total antioxidant activity (144 μmol trolox 100 g FM) were the highest in the 4P-treated samples. Results suggest that PL mode of application is more important than the fluence or final dose received by fresh-cut mangoes; moreover, 4P is an effective method to preserve, or even improve quality of fresh-cut mangoes.
本研究调查了脉冲光（PL）对鲜切“汤米·阿特金斯”芒果的呼吸速率、品质（硬度、颜色和可溶性固形物含量）、生物活性化合物（抗坏血酸和类胡萝卜素）以及总抗氧化活性的影响。将鲜切芒果进行脉冲光处理：对照（0P）、1次脉冲（1P；0.7 J/cm²）、4次连续脉冲（4P；2.80 J/cm²）以及在6℃下储存7天前每天进行1次脉冲处理，共处理4天（1P4D；2.80 J/cm²）。1P和4P处理减少了储存期间的鲜重损失，而4P处理的样品还显示出黄色的下降速度较慢，如参数b所示，且整体外观更好。储存7天后，1P4D处理的总抗坏血酸含量比对照高40%，而4P处理的样品中总类胡萝卜素含量（0.894 mg/g FM）和总抗氧化活性（144 μmol Trolox/100 g FM）最高。结果表明，脉冲光的应用方式比鲜切芒果所接受的能量密度或最终剂量更为重要；此外，4P是一种保存甚至改善鲜切芒果品质的有效方法。
