Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple

GOMEZ, P.; GARCIA LOREDO, A; NIETO, A B; SALVATORI, D; GUERRERO, S; ALZAMORA, STELLA MARIS

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2012 vol. 16 p. 102 - 112

1466-8564

The aim of this study was to evaluate the effect of pulsed light (PL) combined with an anti-browning dipping (AD) (ascorbic acid plus CaCl2 solution) and refrigerated storage on native microflora survival, color, rheological properties (oscillatory shear, creep/recovery and double-compression tests), texture, micro and ultrastructure of cut apple. The anti-browning dipping was effective in inhibiting browning on apple surface exposed up to a PL dose of 71.6 J/cm2 . Native microflora counts in stored samples treated with AD+ PL were lower than in non-treated apples. Changes in rheological properties due to treatments and/or storage were detected. They were mainly associated with a decrease in G′ and G″ and an increase in compliances J0, J1 and J2 and modifications of TPA parameters. The assessors only evidenced a slight decrease in juiciness and crispness in stored and/or AD+ PL treated apples. Changes in rheological properties and texture were partially correlated with structure features.