Incidence of UV-C light on the bioactive compound content in fresh-cut mango fruit

UV-C light application is an alternative technology for the disinfection of fruit and vegetable products, which can simultaneously produce positive or negative alterations in the quality attributes of the food. In this study, the effect of the optimal dose calculated for pathogen inactivation corresponding to 6 kJ/m2 on the quality attributes of minimally processed 'Tommy Atkins' mango was evaluated during a 12-day storage period at 5 °C and 85-90 % RH, and was compared with a conventional disinfection technology (immersion in a 10 mg/L sodium hypochlorite solution) and a control treatment (without disinfectant agent). The following analyses of bioactive compound content were performed: total carotenoids, total phenols, flavonoids and antioxidant capacity. The results showed that UV-C irradiation preserved the content of most of the bioactive compounds, however, this treatment caused the loss of some lipophilic antioxidant compounds in the mango tissues. It is concluded that the UV-C dose of 6 kJ/m2 was adequate for the treatment of minimally processed mango from a biochemical approach.