X-ray irradiation maintains quality and delays the reduction of energy charge of fresh figs (Ficus carica L. Siluhongyu)

Abstract

X-ray irradiation is an effective technique for agricultural products preservation. In this study, figs were irradiated with X-ray doses of 1.0, 3.0, and 5.0 kGy and stored at 4 °C for 20 d to evaluate effects of X-ray on fig preservation. Non-irradiated figs were recorded as control group. Results indicated that 3.0 kGy X-ray delayed fig decay by inhibiting microorganism growth. The weight loss was alleviated, and sensory characteristics, color and firmness was maintained (2.27 N on day 16) in 3.0 kGy X-ray treated figs. 3.0 kGy X-ray also retained higher contents of total phenolics and flavonoids, and higher ABTS with DPPH radical scavenging activities. Microstructure analysis showed the integrity of 3.0 kGy X-ray treated tissue. Furthermore, energy status revealed 3.0 kGy X-ray resulted in 7.30% higher energy charge than control. The study proves that X-ray irradiation can be used as figs preservation means, which can reduce fig waste and increase fig industry productive value.