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- Title
EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE.
- Authors
MANZOCCO, L.; COMUZZO, P.; SCAMPICCHI, M.; NICOLI, M. C.
- Abstract
The effect of pulsed light (0, 8.8 and 17.5 J cm-2) on selected properties of cut apple (thermal power, oxygen consumption, volatile compounds, colour and firmness) was investigated during storage at 30 °C for up to 6 days. Samples exposed to pulsed light showed lower heat production due to a decrease in tissue respiration. Pulsed light treated samples also showed different evolution of volatile compounds (ethanol, acetaldehyde and ethyl acetate), browning and tissue softening. Modification of tissue metabolisms by pulsed light could be exploited in the processing of fresh-cut fruit and vegetables leading to advantages well beyond its germicidal activity.
- Subjects
COMPOSITION of apples; MICROCALORIMETRY; VOLATILE organic compounds; HEAT production (Biology); TISSUE metabolism
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, Vol 29, Issue 2, p317
- ISSN
1120-1770
- Publication type
Article