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dc.contributor.authorSalinas-Roca, Blanca
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorWelti-Chanes, Jorge
dc.contributor.authorMartín Belloso, Olga
dc.description.abstractThe impact of pulsed light (PL), alginate coating (ALC) and malic acid dipping (MA) treatments on quality and safety aspects of fresh-cut mango was studied. Fresh-cut mangoes were inoculated with L. innocua and then subjected to PL (20 pulses at fluence of 0.4 J·cm−2/pulse), ALC (2 %) or MA (2 %) treatments. Moreover, different combinations of PL, ALC and MA were assayed to evaluate possible synergisms among treatments. Microbial stability and quality parameters (colour, pH, soluble solids and firmness) of fresh-cut mango were examined throughout 14 days of storage at 4 °C. Results show that MA-PL and PL-ALC-MA treatments additively reduced L. innocua counts by 4.5 and 3.9 logs, respectively. Microbial population in fresh-cut mango remained below 6 log CFU/g over 14 days. Differences between firmness values of untreated and treated fresh-cut mangoes were evident throughout storage. Namely, firmness of alginate-coated slices sharply increased and progressively decreased over storage. Colour parameters and total soluble solids content decreased in all treated mango slices throughout 14 days, while pH was kept similar to that of the fresh tissue. An optimal combination of different treatments enables to ensure safety of fresh-cut mango with minimal quality deterioration throughout storage.
dc.description.sponsorshipThis work was supported by the University of Lleida (Spain) and financed by Tecnológico de Monterrey (Research Chair Funds CAT-200 and CDB081).
dc.relation.isformatofVersió postprint del document publicat a:
dc.relation.ispartofFood Control, 2016, vol. 66, p. 190-197
dc.rightscc-by-nc-nd (c) Elsevier, 2016
dc.subjectFresh-cut mango
dc.subjectCombined treatments
dc.subjectPulsed light
dc.subjectEdible coatings
dc.titleCombined effect of pulsed light, edible coating and malic acid dipping to improve fresh-cut mango safety and quality

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cc-by-nc-nd (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2016