Consumer rejection threshold for strawberry radiation doses

Abstract

Abstract Strawberries have a short shelf life. The use of irradiation has been suggested as a possible solution to increase the shelf life of foods and decrease the outbreaks of food-borne diseases. However, undesirable sensory attributes are observed at certain doses. Therefore, this study aimed at ascertaining the consumer rejection threshold (CRT) and the detection threshold (DT) for radiation doses in strawberries. Consumers participated in paired preference tests and in triangular tests to determine the CRT and DT, respectively. The CRT and DT were 3.6 kGy and 0.405 kGy, respectively. The DT was below the lower limit (1.5 kGy) and the CRT was greater than that of the upper limit (3.0 kGy) of radiation doses generally recommended for strawberries. The main sensory change observed was a decrease in firmness of the fruit as the dosage increased. The calculated CRT serves as a guideline for producers and industries that market or intend to market irradiated strawberries. Industrial relevance We present the calculation of the consumer rejection threshold (CRT) for strawberry radiation doses. The CRT serves as a guideline for producers and industries that market or intend to market irradiated strawberries. Furthermore, the CRT may encourage the use of higher doses of radiation than those of generally recommended for strawberries, thus resulting in the increased elimination of pathogenic and spoilage microorganisms and consequently, a greater availability of microbiologically safe strawberries with a longer shelf life, thus reducing losses.