Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

Wani, Ali M.; Hussain, Peerzada R.; Meena, Raghuveer S.; Dar, Mohd Arif

doi:10.1016/j.radphyschem.2008.04.005

Cited by 34 publications

(30 citation statements)

References 14 publications

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“…The firmness and color data support the findings of previous researchers that irradiation can delay ripening of pears, as it does for other climacteric fruit including bananas and mangoes, Wani and others () observed that irradiation delays ripening of Bartlett pears. In their study, a dose of 1.5 to 2 kGy delayed ripening by 2 wk.…”

Section: Resultssupporting

confidence: 88%

“…The pears became less green and more yellow as they ripened (Figure ). During storage, the chlorophyllase enzyme degrades chlorophyll resulting in loss of green color and changes chloroplast into chromoplast revealing yellow and red carotenoid pigment (Wani and others ). The hue of the early harvest pears was significantly ( P ≤ 0.05) higher (greener) in irradiated pears than nonirradiated pears (Figure ).…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies on irradiation treatment of pears suggest that irradiation can delay ripening of pears. Sattar and others () found that irradiation of unripe Leconte pear at dose levels of 2 to 3 kGy delayed ripening by 2 to 3 d. Wani and others () also reported that irradiation of Bartlett pears at dose levels of 1.5 to 2 kGy delayed ripening by 2 wk; however, irradiation at higher dose levels (3 to 4 kGy) resulted in abnormal ripening of Bartlett pear (Maxie and others ).…”

Section: Introductionmentioning

confidence: 98%

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The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears

Abolhassani

Caporaso

Rakovski

et al. 2013

Journal of Food Science

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A major concern in exporting agricultural commodities is the introduction or spread of exotic quarantine pests to the new area. To prevent spread of insect pests, various phytosanitary measures are used. Worldwide commercial use of irradiation as a phytosanitary treatment has increased greatly in recent years; however, trade has been limited to tropical fruits. Bartlett pear is a major summer variety of California pears with great potential and market for export. In this study, the effect of gamma irradiation at dose levels of 400, 600, and 800 Gy on physicochemical properties and sensory attributes of early and late harvest Bartlett pears was investigated. Firmness and color changes indicate that irradiation delayed the ripening of pears by 1 d. For the early harvest pears, scarring, bruising, and off flavor were significantly increased at the highest irradiation dose (800 Gy). The appearance of early harvest 800 Gy irradiated pears was the only attribute that received significantly (P ≤ 0.05) lower scores than the control in consumer testing. For the late harvest pears, the 400 Gy fruit had lowest levels of scarring and bruising as rated by trained panelist but consumers did not score the control and 800 Gy fruit differently for any attribute. Titratable acidity, total soluble solids, and chroma were significantly (P ≤ 0.05) decreased and hue increased by irradiation for the early harvest pears. These results suggest that there was a difference in radiotolerance of early and late harvest pears, but in both cases, irradiation at 400 to 600 Gy seemed to maintain best quality.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears

Abolhassani

Caporaso

Rakovski

et al. 2013

Journal of Food Science

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“…Among CMC treatments, samples coated with 0.25% to 0.75% w/v also differed nonsignificantly ( P ≥ 0.05) when compared for percentage of yellow colored fruits after 14 d of storage. The decrease in percentage of green and greenish yellow pears and corresponding increase in percentage of yellowish green and yellow pears during storage is due to the onset of climacteric and ripening during which chlorophyllase activity increases thereby, resulting in fast degradation of chlorophyll and subsequent concentration of carotene pigments (Wani and others 2008). …”

Section: Resultsmentioning

confidence: 99%

“…Moreover, gamma irradiation treatment can be performed at room temperature. Our earlier study (Wani and others 2008) revealed that a gamma‐ray dose of 1.5 to 1.7 kGy was effective in maintaining the storage quality of the fruit up to 14 d of ambient storage. Under refrigerated conditions, the same dose range resulted in 8 d extension in shelf life at 25 ± 2 °C, RH, 70% following 30 d of refrigeration.…”

Section: Introductionmentioning

confidence: 97%

Carboxymethyl Cellulose Coating and Low‐Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

Hussain¹,

Meena²,

Dar³

et al. 2010

Journal of Food Science

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Carboxymethyl cellulose (CMC) coatings alone and in combination with gamma irradiation were tested for maintaining the storage quality and extending shelf life of pear. Matured green pears were CMC coated at levels 0.25% to 1.0% w/v and gamma irradiated at 1.5 kGy. The treated fruit including control was stored under ambient (temperature 25 ± 2 °C, RH 70%) and refrigerated (temperature 3 ± 1 °C, RH 80%) conditions. Irradiation alone at 1.5 kGy gave 8 and 4 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. CMC coating at 1.0% w/v was effective in giving 6 and 2 d extension in shelf life of pear following 45 and 60 d of refrigeration, respectively. All combinatory treatments delayed the decaying of pear during postrefrigerated storage, but combination of 1.0% w/v CMC and 1.5 kGy irradiation proved significantly (P≤0.05) effective in maintaining the storage quality and delaying the decaying of pear. The above combinatory treatment gave an extension of 12 and 6 d in shelf life of pear during postrefrigerated storage at 25 ± 2 °C, RH 70% following 45 and 60 d of refrigeration.

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Effect of Pre-harvest Calcium and Boron Application on the Quality and Shelf-Life of Apple cv. ‘Red Delicious’

Zahid,

Mahital,

Nirmal

et al. 2024

Applied Fruit Science

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Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear (Pyrus communis L., Cv. Bartlett/William)

Cited by 34 publications

References 14 publications

The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears

The Effect of Gamma Irradiation as a Phytosanitary Treatment on Physicochemical and Sensory Properties of Bartlett Pears

Carboxymethyl Cellulose Coating and Low‐Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

Effect of Pre-harvest Calcium and Boron Application on the Quality and Shelf-Life of Apple cv. ‘Red Delicious’

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