Abstract
In this study, the effects of γ-irradiation at 0.15–0.9 kGy on the quality attributes of ‘Maehyang’ strawberries were evaluated. Both the irradiation dose and storage period affected the physicochemical properties of the fruit, such as pH, total soluble solids, and titratable acidity in the γ-irradiated samples compared with those in the control, but the difference was not significant (p < 0.05). The irradiation samples showed dose-dependent decreases in decay incidence, weight loss, microbial burden, hydrogen peroxide, and malondialdehyde levels. Although total phenolic content, ellagic acid, catechin, pelargonidin, and antioxidant activity increased gradually during storage regardless of irradiation, these parameters changes were delayed in strawberries irradiated at 0.9 kGy; furthermore, they had the highest overall acceptance sensory scores after storage and lowest rates of firmness loss and color-change deterioration. γ-irradiation at 0.9 kGy is thus sufficient for phytosanitary purposes, as it extends shelf life and maintains sensory qualities of strawberries.
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