Bioactive Compounds Content and Antioxidant Capacity of Strawberry Fruit (Fragaria x Ananassa cv. Camarosa) Treated by Pulsed Light

ALZAMORA, STELLA MARIS; ESCOBAR-TOVAR, A; GOMEZ, P.

Chicago

Encuentro; IFT 2016 Annual Meeting; 2016

IFT

Pulsed light (PL) treatment has emerged in recent years as an alternative method for surface decontamination of foods. In previous studies it was demonstrated that the application of specific PL fluencies could be able to extend the shelf life of strawberry fruit, reducing the incidence of postharvest molds and deleting the softening along cold storage. The aim of this work was to analyze the impact of pulsed light treatments on functional quality of strawberry fruits. To this end, the effect of PL fluence and refrigerated storage on total anthocyanin and phenolic contents and antioxidant capacity was investigated.