Impact of pulsed light treatments on antioxidant characteristics and quality attributes of fresh cut apples

Abstract

The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut ‘Golden delicious’ appleswas studied. Applewedgeswere dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8, 12 and 16 J.cm−2. General microbial counts, colour, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 °C. More pronounced reductions of the naturally-occurring microbiota were observed as the applied PL-dose increased. The quality-stabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained tan in untreated samples. Treatments of 8 and 16 J cm−2 were most effective for maintaining the quality and antioxidant characteristics. Industrial relevance: Pulsed light technology is an emerging technique with good prospects for the decontamination of foods and food contact surfaces. Application of pulse light treatments for increasing safety and extending microbial shelf life of fresh-cut produce seems feasible. However, their effects on the quality and antioxidant characteristics of fruit need to be evaluated for successfully applying the technology at an industrial level.