Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

摘要

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 degrees 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.