Ultraviolet/visible intense pulsed light irradiation of fresh‐cut avocado enhances its phytochemicals content and preserves quality attributes
Gustavo R. Velderrain‐Rodríguez, Mayra Lizeth Salmerón-Ruiz, Gustavo A. González‐Aguilar, Olga Martı́n-Belloso, Robert Soliva‐Fortuny
Abstract
In this study, the effect of intense pulsed light (PL) on color, firmness, phytochemicals content, and antioxidant activity (AA) of fresh-cut avocados (FCA) was evaluated for 12 days. In that sense, three different ultraviolet and visible wavelength ranges of PL were compared: 180–1100 nm (UVC-VIS), 280–1100 nm (UVB-VIS), and of 400–1100 nm (VIS). Interestingly, the color FCA was not influenced by PL, but it reduced the firmness loss to 34%. FCA treated at UVB-VIS kept a firmness between 4.48 ± 0.32 N and 2.96 ± 0.31 N, whereas control FCA had a 65% firmness loss (4.86 ± 0.28 N to 1.68 ± 0.17 N). Moreover, UVC-VIS treatments lead to a higher content of carotenoids (307.00 ± 2 mg β-carotene/Kg FW) compared to untreated FCA (66.09 ± 0.44 mg β-carotene/Kg FW). On the contrary, VIS treatments effectively increased the AA leading to an increase of phenolic compounds and vitamin C after irradiation and during storage. Practical applications Intense pulsed light treatments are recognized as a rapid nonthermal technology able to inactivate microorganisms and enzymes responsible for fresh-cut product deterioration. Avocado is one of the tropical fruits of higher demand around the world, as it is the source of many commercially relevant food products. This article presents strong evidence that supports the use of intense pulsed light to extend the shelf life of fresh-cut avocado, in terms of quality attributes, and to increase the phytochemicals content of these food products. The scientific contribution of this research can be exploited by the food producers for commercializing fresh-cut avocado products of higher nutritional and health-related properties.