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
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
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
