Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Elaine Cristina da Costa,Thais Rotsen Correa,Priscila Borges de Faria Arquelau,Anna Lídya da Cunha Quintão,Camila Argenta Fante,Inayara Cristina Alves Lacerda,Gustavo Pereira Cosenza,Viviane Dias Medeiros Silva,Dhionne Correia Gomes

doi:10.33448/rsd-v9i7.5147

Elaine Cristina da Costa, Thais Rotsen Correa

Open Access

https://doi.org/10.33448/rsd-v9i7.5147

Copy DOI

Abstract

This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.

Highlights

The strawberry belonging to the Rosaceae family, of the genus Fragaria and is one of the most cultivated fruits in the world (Nizioł, Misiorek & Ruman, 2019)
This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage
Gamma radiation is a method of food preservation, which aims to maintain the quality of fruits and vegetables (Hussain et al, 2012; Fante et al, 2015; Nassur et al, 2016)

Summary

Introduction

The strawberry belonging to the Rosaceae family, of the genus Fragaria and is one of the most cultivated fruits in the world (Nizioł, Misiorek & Ruman, 2019). Gamma radiation is a method of food preservation, which aims to maintain the quality of fruits and vegetables (Hussain et al, 2012; Fante et al, 2015; Nassur et al, 2016) The combination of this technology of food preservation with refrigeration reduces microbiological contamination and increases the shelf life of food (Hussain et al, 2010; Fante et al, 2015). The objective of the present study is to evaluate the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries (Albian cv.) irradiated during storage at the refrigeration temperature used in commercial establishments, considering both the dose of irradiation and storage time

Objectives

Methods

Results