Effects of gamma radiation on decay, some chemical compositions and quality of strawberries

Chachin, Kazuo; Kato, Katsuichi; Ogata, Kuniyasu

doi:10.2503/jjshs.38.101

Cited by 2 publications

(4 citation statements)

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“…Other studies have indicated an increase in WSP and OSP content and a decrease in protopectin content after gamma irradiation (d' Amour et al, 1993;Kertesz et al, 1964;Chachin et al, 1968;Howard and Buescher, 1989). Miller et al (1994) reported no loss of insoluble cell-wall pectin with 2.25-and 3.0-kGy irradiation of blueberries.…”

Section: Resultsmentioning

confidence: 93%

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Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Reitmeier

Love

1996

Journal of Food Science

123

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Fresh 'Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water-soluble pectin increased and oxalate-soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate-soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate-soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2ЊC storage and then decreased as storage time increased. No changes occurred in water-soluble pectin, nonextractable pectin, or total pectin during storage.

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Section: Resultsmentioning

confidence: 93%

“…Several studies have indicated that softening of plant tissue by irradiation was associated with changes in pectic substances (Belli-Donini and Stornaiuolo, 1969;Chachin et al, 1968;Howard and Buescher, 1989;d'Amour et al, 1993). Correlation coefficient between fruit firmness and pectin substances were determined (Table 4).…”

Section: Resultsmentioning

confidence: 99%

Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Reitmeier

Love

1996

Journal of Food Science

123

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“…Couture et al (1990) found no change in titratable acidity of strawberries during storage or after irradiation. Beyers et al (1979) and Chachin et al (1968) also reported no change in sugar content of strawberries after gamma irradiation.…”

Section: Discussionmentioning

confidence: 97%

“…Both skin and flesh firmness values were lower after 8 days of 2°C storage. The loss of firmness after irradiation may be due to changes in pectin and cellulose content (Kertesz et al, 1964;Chachin et al, 1968;Belli-Donini and Stornaiuolo, 1969;d'Amour et al, 1993). Water loss during storage was not great enough to account for the increasing firmness in storage, but it may have been due to reabsorption of water from intercellular spaces into the cell.…”

Section: Effects Of Irradiationmentioning

confidence: 99%

Quality of Electron Beam Irradiated Strawberries

Reitmeier

Gleason

et al. 1995

Journal of Food Science

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MATERIALS & METHODSFresh 'Tristar' strawberries were treated by electron beam irradiation to determine the effects on postharvest quality attributes and shelf life. The intensity of red color rated by sensory panelists decreased as irradiation dosage increased from 0 to 2 kGy. Hunter 'L' values were higher for fruit treated with 2 kGy than for 0 and 0.5 kGy. In&on firmness values were lower for all irradiated fruit than for control fiuit. Panelists rated irradiated fruit less firm than nonirradiated fruit stored 1, 2 and 4 days. An increase in off-flavor was noted among all treatments stored 6 and 8 days. Irradiation suppressed fungi on stored berries. Irradiation doses of 1 and 2 kGy extended shelf life 2 and 4 days, respectively. Electron beam irradiation technology has excellent potential for extension of shelf life of fresh strawberry fruits.'TRISTAR' STRAWBERRIES (Frugaria X ananassa Duch.) were harvested at the Iowa State University Horticulture Research Farm, Ames, IA, transported to a laboratory within 1 hr after harvest, and :sorted for size (2.0 to 2.5 cm diam) and degree of ripeness (tilly red ripe, with no blemishes) into plastic containers (20.6 X 15.0 X 4.0 cm) with airexchange holes. About 35 berries were placed one layer deep in each container. Three containers/treatment were prepared. Fruit were not washed before irradiation. All treatments were stored at 2°C = 3 hr before irradiation.

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Effects of gamma radiation on decay, some chemical compositions and quality of strawberries

Cited by 2 publications

References 1 publication

Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Quality of Electron Beam Irradiated Strawberries

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