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Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

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Abstract

The pulsed ultraviolet radiation (UVP) has been used as an alternative strategy for the control of microorganisms in food. However, its application causes the browning of minimally processed fruits and vegetables. In order to control the browning of the ‘Tommy Atkins’ minimally processed mango and treated with UVP (5.7 J cm−2) it was used 1-methylcyclopropene (1-MCP) (0.5 μL L−1), an ethylene action blocker in separate stages, comprising five treatments: control, UVP (U), 1-MCP + UVP (M + U), UVP + 1-MCP (U + M) e 1-MCP + UVP + 1-MCP (M + U + M). At the 1st, 7th and 14th days of storage at 12 °C, we evaluated the color (L* and b*), electrolyte leakage, polyphenol oxidase, total extractable polyphenols, vitamin C and total antioxidant activity. The 1-MCP, when applied before UVP, prevented the loss of vitamin C and when applied in a double dose, retained the yellow color (b*) of the cubes. However, the 1-MCP reduced lightness (L*) of independent mango cubes whatever applied before and/or after the UVP. Thus, the application of 1-MCP did not control, but intensified the browning of minimally processed mangoes irradiated with UVP.

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Acknowledgements

The authors thank CNPQ/INCT—Tropical Fruits and CAPES for the financial support in carrying out this work.

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Authors and Affiliations

  1. Embrapa Tropical Agroindustry, Dr. Sara Mesquita Street 2270, Fortaleza, Ceara, 60511110, Brazil

    Aline Ellen Duarte de Sousa & Ebenézer de Oliveira Silva

  2. Department of Plant Biology, Federal University of Viçosa, Peter Henry Rolfs Avenues, s/n, Viçosa, Minas Gerais, 36570900, Brazil

    Kelem Silva Fonseca & Rolf Puschmann

  3. Department of Biochemistry and Molecular Biology, Federal University of Ceará, Mister Hull Avenue 2297, Fortaleza, Ceara, 60451970, Brazil

    Wilny Karen da Silva Gomes & Ana Priscila Monteiro da Silva

Authors
  1. Aline Ellen Duarte de Sousa
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  2. Kelem Silva Fonseca
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  3. Wilny Karen da Silva Gomes
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  4. Ana Priscila Monteiro da Silva
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  5. Ebenézer de Oliveira Silva
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Correspondence to Aline Ellen Duarte de Sousa.

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de Sousa, A.E.D., Fonseca, K.S., da Silva Gomes, W.K. et al. Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses. J Food Sci Technol 54, 253–259 (2017). https://doi.org/10.1007/s13197-016-2457-8

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  • DOI: https://doi.org/10.1007/s13197-016-2457-8

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