Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Abstract

The aim of this work was to study the impact of electron-beam (e-beam) irradiation (0.5–2 kGy) on microbiological, physicochemical, and sensory quality of raspberries, over a storage period of 14 days at 4°C. Results showed that irradiation had a significant effect (p < .05) on the reduction of the microbial population, weight loss, and the firmness of raspberries by slightly affecting the pH, TA, and TSS during storage. This effect depends on the used dose. The brightness of irradiated raspberries increased significantly by e-beam doses. The panel preferred raspberries irradiated with 0.5 and 1 kGy. In fact, untreated and treated at 2 kGy samples, showed a sensory degradation of stored raspberries. These results pointed out that e-beam irradiation can be considered as an environmentally friendly postharvest treatment suitable for conservation and preserving the quality of raspberries during storage. Novelty impact statement There is an ever-increasing consumer demand for food obtained by low-processed, more environmentally friendly, and greener preservation techniques to ensure food safety, guarantee high nutritional and organoleptic quality. E-beam irradiation at 0.5 and 1 kGy improved the color and some quality characteristics of raspberries better than control. E-beam irradiation at low doses is a method that may be a substitute and could be used along with conventional methods, providing raspberries quality.