In this study, the firmness
increase of fresh-cut mangoes treated by low fluence (8 J cm−2)
could be due either to higher levels of polyamines or to the absorption
of light and moderate consecutive heating (around 4 °C in this study),
called photothermal effect of PL, inducing the formation of a thin
dried filmon the surface of the product that could protect against physiological
degradation.