Department of Food Technology, University of Lleida - Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
Food Chem. 2018 Oct 30;264:393-400. doi: 10.1016/j.foodchem.2018.05.028. Epub 2018 May 4.
Fresh-cut strawberries were subjected to pulsed light treatments (4, 8, 12 and 16 J·cm) 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 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 were the most effective treatments for maintaining quality and antioxidant properties of fresh-cut strawberries.
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.
将新鲜草莓进行脉冲光处理（4、8、12 和 16 J·cm），并结合稳定浸渍处理。在 5°C 下贮藏 14 天，评估其品质变化和抗氧化特性。研究期间，这些处理延迟了真菌的生长。处理过的新鲜草莓的表面颜色在内外表面都得到了保留。4 和 8 J·cm 的剂量可降低贮藏过程中软化的发生率。在贮藏过程中，未处理和处理过的新鲜草莓的总酚含量之间没有观察到显著差异。低能量剂量处理的样品中的维生素 C 和总花青素含量得以维持，而最高能量剂量处理的切片中的含量分别下降了 20-30%。另一方面，无论施加的剂量如何，初始抗氧化能力在所有样品中在贮藏过程中都得到了更好的保持。因此，4 和 8 J·cm 是保持新鲜草莓品质和抗氧化特性的最有效处理方法。
新鲜切片的草莓可以作为一种非常方便、健康和完全可食用的产品出售。然而，加工和包装条件需要确保其质量特性和生物活性化合物含量得以保持。本研究为脉冲光处理与质量稳定浸渍相结合延长新鲜水果货架期的有益效果提供了科学依据。这些联合处理由于其低能量要求和缩短的处理时间，在工业水平上可能具有经济可行性。
