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EFFECT OF PULSED LIGHT ON SELECTED PROPERTIES OF CUT APPLE
2017
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/1120-1770/ijfs.v750
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.

Keywords:

null
2017
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/1120-1770/ijfs.v750
0
2017
Journal:  
Italian Journal of Food Science
Author:  
DOI:  
10.14674/1120-1770/ijfs.v750
Citation Owners
Information: There is no ciation to this publication.
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Italian Journal of Food Science

Field :   Fen Bilimleri ve Matematik; Mühendislik

Journal Type :   Uluslararası

Metrics
Article : 378
Cite : 142
2023 Impact : 0.12
Details
Italian Journal of Food Science