Effects of postharvest pulsed light treatments on the quality and antioxidant properties of persimmons during storage

•Pulsed light does not affect the total soluble solids or color of persimmons.•Pulsed light provoke an increase in the antioxidant compounds of unripe persimmons.•Pulsed light technology could be a potential de-astringency method for persimmons. Pulsed light (PL) treatment for food consists in the a...

Full description

Saved in:
Bibliographic Details
Published in:Postharvest biology and technology 2020-02, Vol.160, p.111055, Article 111055
Main Authors: Denoya, Gabriela I., Pataro, Gianpiero, Ferrari, Giovanna
Format: Article
Language:English
Subjects:
Antioxidant capacity
Antioxidants
Ascorbic acid
Astringents
Color
Decontamination
Diospyros
Diospyros kaki
Fruits
Light effects
Persimmons
Phenolic compounds
Phenols
Physicochemical properties
Properties (attributes)
Pulsed light
Short pulses
Tannins
Total phenols
Vitamin C
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Pulsed light does not affect the total soluble solids or color of persimmons.•Pulsed light provoke an increase in the antioxidant compounds of unripe persimmons.•Pulsed light technology could be a potential de-astringency method for persimmons. Pulsed light (PL) treatment for food consists in the application of a polychromatic light (wavelength: 200–1100 nm) in the form of intense but short pulses, frequently investigated as a decontamination method. In this work, the effects of PL treatments on the physicochemical properties, total phenolic content, vitamin C, and antioxidant capacity of persimmons (Diospyros kaki L. cv. Vanilla) at two different maturity stages (unripe yellow-green and ripe orange-red) during postharvest storage were investigated. The fruit were exposed to PL treatments at a dose of 20 kJ m−2 and 60 kJ m−2. Untreated and treated samples were allowed to ripe in dark conditions at 15 ± 1 °C for up to 6 d. The effects of PL treatments on the color, total soluble solids (TSS) as well as on total phenolic content, vitamin C and antioxidant capacity by three different methods were evaluated during storage and compared with those of untreated samples. Results showed that the physicochemical properties (color and TSS) and vitamin C content of the fruit were not affected by the PL treatments over the storage period. On the other hand, the total phenols content and the antioxidant capacity were significantly (p 
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2019.111055