Mango is one of the most important tropical fruit worldwide. In urban areas, there is an increasing demand for convenient “ready to eat” products. However, fresh-cut mangoes suffer from browning and softening. Conventional thermal treatments can reduce browning but may contribute to nutrient degradation.
Alternative nonthermal postharvest technologies such as pulsed light can prevent immediate browning and retain nutrients. Industrial uses of pulsed light include decontamination of surfaces and food packaging. However, there is still no established application of pulsed light for fruits and vegetables.
Scientists from the University of Avignon and Embrapa Agroindústria Tropical experimented on the the feasibility of using pulsed light treatment to improve the quality of fresh-cut mangoes. The impact of pulsed light technology on the external appearance and nutritional quality on the fresh-cut ‘Kent’ mangoes were evaluated.
The mangoes were peeled and diced, then washed in water with sodium hypochlorite and drained. They were then treated by pulsed light and stored in glass jars at 6°C for 7 days. The samples were treated by 4 successive pulses, for a total fluence of 8 J/cm2.
Results show that the treatment maintained firmness, color, and carotenoid content, but increased the activity of Polyphenoloxydase and Phenylalanineammonialyase. The pulsed light treatment preserved phenols and total ascorbic acid as much as the control.
While the technology can be used to preserve the fresh quality of cut fruits, further studies should be conducted.
Source: Science Direct and Freshplaza