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Chromoplast morphology and ultrastructure of red- and yellow-fleshed papaya (Carica papaya L.) were investigated by light and transmission electron microscopy. Carotenoid analyses by LC-MS revealed striking similarity of nutritionally relevant carotenoid profiles in both the red and yellow varieties. However, while yellow fruits contained only trace amounts of lycopene, the latter was found to be predominant in red papaya (51% of total carotenoids). Comparison of the pigment-loaded chromoplast ultrastructures disclosed tubular plastids to be abundant in yellow papaya, whereas larger crystalloid substructures characterized most frequent red papaya chromoplasts. Exclusively existent in red papaya, such crystalloid structures were associated with lycopene accumulation. Non-globular carotenoid deposition was derived from simple solubility calculations based on carotenoid and lipid contents of the differently colored fruit pulps. Since the physical state of carotenoid deposition may be decisive regarding their bioavailability, chromoplasts from lycopene-rich tomato fruit (Lycopersicon esculentum L.) were also assessed and compared to red papaya. Besides interesting analogies, various distinctions were ascertained resulting in the prediction of enhanced lycopene bioavailability from red papaya. In addition, the developmental pathway of red papaya chromoplasts was investigated during fruit ripening and carotenogenesis. In the early maturation stage of white-fleshed papaya, undifferentiated proplastids and globular plastids were predominant, corresponding to incipient carotenoid biosynthesis. Since intermediate plastids, e.g., amyloplasts or chloroplasts, were absent, chromoplasts are likely to emerge directly from proplastids.

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The effect of pulsed light (PL) on numerous important quality characteristics of pineapple juice was studied and compared with untreated and thermally pasteurised samples. The laboratory scale PL batch system used was operated with each three different voltages (1.8, 2.1, and 2.4 kV) and numbers of pulses (47, 94, and 187). Treatments with 2.4 kV and either 94 or 187 pulses (757/1479 J·cm−2) resulted in a 5-log reduction in aerobic mesophiles and the yeast and mould counts. Peroxidase was more resistant to PL than polyphenol oxidase, whereas the bromelain activity was completely retained in all PL-treated juices. Colour and antioxidant capacity were minimally affected, while vitamin C, genuine pineapple furanones, and phenolic compounds declined. In contrast, thermal pasteurisation was more detrimental to colour, antioxidant capacity, and vitamin C content, but resulted in a superior inactivation of microorganisms and enzymes and retention of phenolic compounds. Principal component analysis (PCA) permitted the differentiation of fresh, thermally pasteurised, and all PL-treated juices. PCA on the basis of the individual juice constituents additionally arranged the latter juices according to the number of pulses and voltage levels applied, particularly promoted by the oxidation of ascorbic to dehydroascorbic acid. In conclusion, PL treatment represents a promising new alternative to conventional thermal preservation techniques, whereby the inactivation of deteriorative enzymes may be further optimised.