Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Abstract

Postharvest quality losses of fruits and vegetables during storage are global horticultural problems. This study evaluates the effect of gamma irradiation doses (0, 300, 600 and 900 Gy) on quality parameters and phytochemical content of strawberry fruits during storage periods at 10 C. The data revealed the irradiation significantly reduced the fruits weight loss and decay rate at storage periods; in comparison with control (unirradiated sample) which gave the maximum value of these quality parameters. Neither radiation treatment nor storage period had significant effect on titratable acidity and pH of fruits. All treatments decreased vitamin C levels during storage but the anthocyanin contents increased gradually during the storage period and reached its highest values near the end of the storage period. Strawberry fruits treated with 600 Gy had the highest total phenolic content and antioxidant activity followed by 300 Gy. Irradiation stimulated the biosynthesis of some phenolic compounds such as, pyrogallol, gallic, catechol, chlorogenic and ellagic acid.

Effect of Mesoporous Silica Nanoparticles on The Physicochemical Properties of Pectin Packaging Material for Strawberry Wrapping

“…A possible explanation could be related to the higher O2 barrier provided by both PEC-based films compared to the barrier property of Mater-Bi (see Table 1). O2 concentrations in wrapped samples contrast the evaporation of phenolic compounds that, as it is well known [35,71], are correlated to the antioxidant activity of the fruits.…”

“…However, strawberry is classified as a healthy food, due to a high content of vitamin C, antioxidant activity, vitamin E and phenolic compounds which make Fragaria vesca important for human nutrition [29][30][31]. To date, some studies have been devoted to extend the shelf life of strawberry fruits, for example, by dipping fruits with edible coatings [32,33], by packaging using chitosan-poly(vinylalcohol) (PVA) blend films [34], and by using γ-irradiation [35].…”

Effect of Gamma irradiation on some biochemical properties, antioxidant and antimicrobial activities of Sakouti and Bondoky dry dates fruits genotypes

“…Interestingly, Al-Farsi, Alasalvar, Morris, Baron, & Shahidi (2005b) explained that in date cultivars from Oman ferulic acid was the most important phenolic acid. In the same concern, Maraei, Khaled, & Elsawy (2017) reported that gamma irradiation at different dose levels stimulated the biosynthesis of some phenolic compounds such as pyrogallol, gallic, catechol, chlorogenic, and ellagic acid. Tomas- Barberan & Clifford (2000) found that gallic acid had a favorable impact on cancer cells under in vitro circumstances.…”

Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions

“…They are a rich source of antioxidant compounds including vitamins C, E, β-carotene, melatonin, phenolic compounds and anthocyanins as well as bioactive sugars (Álvarez-Fernández et al, 2014;Guerrero-Chavez et al, 2015;Rodríguez-Gutiérrez et al, 2019;Stürtz et al, 2011). In a study that analyzed the antioxidant activity in 12 fruits, strawberries showed the highest antioxidant activity when compared to other fruits and, in addition, the contribution of vitamin C to the total antioxidant activity was estimated as being less than 15% (Maraei & Elsawy, 2017). The phenolic compounds present in strawberries influence their quality, contributing to sensorial and organoleptic attributes, as well as to health properties (Álvarez-Fernández et al, 2014;Morales-Quintana & Ramos, 2019).…”