Lopes M.M.A.,Federal University of Ceara |
Silva E.O.,Tropical Agroindustry Embrapa |
Canuto K.M.,Tropical Agroindustry Embrapa |
Silva L.A.,Tropical Agroindustry Embrapa |
And 4 more authors.
Innovative Food Science and Emerging Technologies
Physiologically mature Tommy Atkins mangoes were submitted to PL fluence of 0.6 J cm-2 (2 pulses) and then, stored for 7 days at 20 °C and 80% RH. Fruit tissues mesocarp (pulp) and epicarp (peel) were separated and evaluated for firmness and associated variables, oxidative stress and constituents of antioxidant metabolism, colour and associated variables and constituents of phenolic metabolism. Pulp firmness and lipid peroxidation degree of cell membraneswere not affected; however, PL improved colour due to concomitant increase in total carotenoid content. Hydrogen peroxide contentwas 20% higher in PL-treated pulp samples and total antioxidant activity increased over 130%. PL treatment also enhanced PAL activity, which consequently, increased phenolic content. Thus, PL triggered the accumulation of enzymatic (SOD and CAT) and non-enzymatic (carotenoid, Vitamin C, flavonoid, anthocyanin and total phenolics) antioxidants in 'Tommy Atkins' mangoes pulp; while in peel, activated the antioxidant defense (carotenoid, mangiferin, total phenolics and SOD) system without ROS mediation. Industrial relevance: Pulsed light technology is considered an alternative to continuous ultraviolet treatments to decontaminate surfaces, packaging or foods. However, applications of pulsed light to increase the health beneficial compounds on fruits and vegetables are scarce. Our results show that application of this technology also can be successfully extended to increase the concentrations of phytochemicals without negative effects on quality criteria of mangoes during storage. © 2016 Elsevier Ltd. All rights reserved. Source