2016
DOI: 10.1007/s13197-016-2457-8
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Control of browning of minimally processed mangoes subjected to ultraviolet radiation pulses

Abstract: The pulsed ultraviolet radiation (UV P ) 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 UV P (5.7 J cm -2

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Cited by 11 publications
(8 citation statements)
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“…EL increased by approximately 43%, from 25.6 at the beginning to 59.5% at the end of the conservation period (Table 3). Increased EL during the storage time indicates loss of integrity (selective permeability) of the cell membrane system due to maturation (SOUSA et al, 2017). The mean SS value found in this study, 11.1% (Table 3), is in agreement with literature, with values ranging from 5 to 19% (SOUZA et al, 2014;DA SILVA FREITAS et al, 2018).…”
Section: Resultssupporting
confidence: 91%
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“…EL increased by approximately 43%, from 25.6 at the beginning to 59.5% at the end of the conservation period (Table 3). Increased EL during the storage time indicates loss of integrity (selective permeability) of the cell membrane system due to maturation (SOUSA et al, 2017). The mean SS value found in this study, 11.1% (Table 3), is in agreement with literature, with values ranging from 5 to 19% (SOUZA et al, 2014;DA SILVA FREITAS et al, 2018).…”
Section: Resultssupporting
confidence: 91%
“…Peel color was assigned through scores 1 to 5 according to yellowing, established as the basis for ripening stages of the Brazilian papaya classification (CQH, 2003). Leakage was determined according to Sousa et al (2017), with modifications. Cylinders (1.0 cm 2 ) removed from the peel region were incubated in vials containing 20 mL distilled water, and allowed to stand for 6 h. After rest, the initial solution electrical conductivity (CEi) was measured with the aid of a conductivity meter (Digimed, Model DM -3P).…”
Section: Methodsmentioning
confidence: 99%
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“…This decline of the AA content at the storage period is prevalent in whole or minimal processed fruit and vegetable. This is primarily because of their involvement in oxidative reactions (De Sousa et al, ) and the removal of oxygen during cavitation may be the main cause of AA degradation (Abid et al, ). AA prevents the enzymatic browning of fruits by preventing the catalytic site of the PPO.…”
Section: Resultsmentioning
confidence: 99%
“…Reported steam treatments of mango cuts, performed at 94°C, were very efficient to inactivate PPO and to limit browning (Ndiaye et al, 2009), but other possible impacts on quality were not described. Physical treatments (other than steam), for instance UV-C light, can inactivate PPO and reduce microbial load (Chisari et al, 2011;de Sousa et al, 2017). However, on mango, it was necessary to combine UV treatment with 1-methylcyclopropene, which blocks the action of ethylene, to retain mango color.…”
Section: Effect Of Heat Treatment To Maintain the Quality Of José Mango Cutsmentioning
confidence: 99%