Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

Wang, Chen; Zhang, Shuang; Fang, Chao; Han, Yang; Zhu, Shining; Ban, Zhaojun

doi:10.1016/j.fbio.2023.102976

Cited by 5 publications

(1 citation statement)

References 23 publications

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“…This result was consistent with Wang et al . (2024). They found that irradiation mediated the Ca 2+ signals to exert a positive effect on the fruit firmness of blueberry by inhibiting the activities of polygalacturonase and pectin methylesterase.…”

Section: Resultsmentioning

confidence: 99%

⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Liu,

Lan

et al. 2024

Int J of Food Sci Tech

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Summary60Co γ‐radiation was applied to blueberry fruits in an effort to investigate a safe, eco‐friendly and effective blueberry preservation technique. However, the preservation effects were variable depending on tissue tolerance to irradiation doses. Moreover, irradiation may cause off‐odour. In this study, we examined the effects of three low doses of 60Co γ‐radiation on the physical and flavour attributes of blueberry. The results showed that 60Co γ‐radiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 °C and 30 days at 4 °C. Compared with the control group, the preservation effect of 0.5–1.0 kGy irradiation treatment on blueberry fruit was not obvious before 15 days but maintained 65% of fruit firmness and reduced the loss of nutrients afterwards at 4 °C. At 25 °C, irradiation treatment caused up to a 150% increase in polyphenol oxidase activity, which was relevant to colour changes in late storage. Headspace Gas Chromatography Ion Mobility Spectrometry (HS‐GC‐IMS) was applied, and 33 volatile organic compounds (VOCs) in blueberry treated with different radiation doses were identified, including 11 esters, 8 aldehydes, 7 alcohols, 6 ketones and other substances, which increased with increasing radiation dose. Radiation reduced the green taste of blueberry and promoted their ripening. Radiation above the level of 1.02 kGy led to the flavour deterioration of blueberry such as ethyl trans‐2‐butenoate. The side effects of radiation on the aroma of blueberry could be offset by low‐temperature storage. Blueberry stored at 4 °C contained more aldehydes with a heavier fresh/green aroma. Six aromas were proposed to be characteristic odour markers of radiated blueberry.

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Section: Resultsmentioning

confidence: 99%

⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Liu,

Lan

et al. 2024

Int J of Food Sci Tech

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Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries

Li,

Wang,

et al. 2024

International Journal of Biological Macromolecules

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Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

Chen,

Gong,

Wang

et al. 2024

Food Reviews International

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Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

Cited by 5 publications

References 23 publications

⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries

Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

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Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

Cited by 5 publications

References 23 publications

60Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

60Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries

Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles

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Product

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⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage

⁶⁰Co γ‐radiation at low‐dose level alters volatile compounds of blueberry during storage