Impact of pulsed light treatments and storage time on the texture quality of fresh-cut tomatoes

PL-treatments are proposed as a non-thermal strategy to increase the safety of fresh-cut commodities. In spite of their non-thermal nature, these treatments may have a photothermal effect, which could be deleterious to the product quality and shelf-life. This study contributes to the understanding of PL and its impact on the physical quality of fresh-cut tomatoes, thus helping to identify the range of conditions that can be industrially applied without causing major texture damage on the treated product.