Physicochemical, microbiological and sensory acceptance alterations of strawberries caused by gamma radiation and storage time

Filho, Milton de Jesus; Scolforo, Carmelita Zacchi; Saraiva, Sérgio Henriques; Pinheiro, Christiano Jorge Gomes; Silva, Pollyanna Ibrahim; Lúcia, Suzana Maria Della

doi:10.1016/j.scienta.2018.04.053

Cited by 25 publications

(14 citation statements)

References 28 publications

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“…Moreover, similar trends were observed for texture. Similar results were reported by Filho et al (2018), who demonstrated that 2-kGy γ-irradiation maintained the sensory acceptance of strawberries during 12-day storage.…”

Section: Effect Of E-beam Irradiation On Sensory Quality Of Strawbesupporting

confidence: 90%

“…Sensory quality evaluation was performed using the method reported by Filho et al (2018) to determine the effect of e-beam irradiation on consumer acceptance of strawberries during storage.…”

Section: Sensory Quality Evaluationmentioning

confidence: 99%

“…Aerobic bacteria and yeasts/molds are the major microbes that influence the shelf life of strawberry fruits (Filho et al, 2018). Figure 1 shows the effects of different radiation doses on the above microbes.…”

Section: Effect Of E-beam Irradiation On Microbiological Qualitymentioning

confidence: 99%

“…Currently, γ-irradiation is mainly used for phytosanitary treatment or shelf-life extension of fresh agricultural products including strawberry because of its high penetration ability and suitability for commercial packaging treatment (Filho et al, 2018;Maraei & Elsawy, 2017;Serapian & Prakash, 2016). However, γ-rays are produced by 60 Co decay, which results in radioactive waste, precluding environmentally friendly disposal.…”

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confidence: 99%

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Effects of electron‐beam irradiation on postharvest strawberry quality

Yoon

Kim

Lee

et al. 2020

J Food Process Preserv

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To safeguard the ecosystem and facilitate the international trade of fresh agricultural products, phytosanitary treatments, particularly newly emerged electron‐beam (e‐beam) irradiation, are recommended because they are eco‐friendly and do not adversely affect postharvest preservation. However, the effects of this technique on “Maehyang” strawberries are unknown. Therefore, herein, the effects of e‐beam irradiation (≤1 kGy) on postharvest preservation of strawberry during storage were evaluated. E‐beam irradiation reduced the microbial population, decay extent, and weight loss of strawberries in a dose‐dependent manner without affecting total soluble solids content, pH, and titratable acidity. During storage, total/individual phenolic contents, total anthocyanin content, and antioxidant activities of irradiated fruits increased more slowly than those of non‐irradiated fruits and maximized at the end of the storage. E‐beam irradiation prevented sensory degradation and color and firmness changes. Therefore, the e‐beam‐irradiation‐based phytosanitary treatment can efficiently mitigate the deterioration of consumer acceptance and improve postharvest preservation of strawberries. Practical applications E‐beam irradiation of strawberries with a 1‐kGy dose resulted in microbial decontamination, reduction in decay extent and weight loss, inhibition of color, firmness and chemical quality changes, and sensory quality retention without adversely affecting fruit quality parameters such as total soluble solid content, pH, and titratable acidity during storage. Thus, low‐dose e‐beam irradiation can be used for the phytosanitary treatment of strawberry to improve postharvest preservation and sensory quality. The easy transportation of these treated strawberries to otherwise unreachable distant market, as evident from our results, and the product quality improvements such as better sensory and color characteristics open opportunities for new markets and increase consumer acceptance, even at higher prices.

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Section: Effect Of E-beam Irradiation On Sensory Quality Of Strawbesupporting

confidence: 90%

Section: Sensory Quality Evaluationmentioning

confidence: 99%

Section: Effect Of E-beam Irradiation On Microbiological Qualitymentioning

confidence: 99%

mentioning

confidence: 99%

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Effects of electron‐beam irradiation on postharvest strawberry quality

Yoon

Kim

Lee

et al. 2020

J Food Process Preserv

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“…Strawberries have an extremely thin fruit skin and soft flesh; thus, their shelf-life is reported to be around 7 days, even when stored at a typical storage temperature of about 5°C (Ayala-Zavala, Wang, Wang, & González-Aguilar, 2004). Accordingly, a large number of studies have been conducted on strawberry storage and distribution technology development worldwide (Filho et al, 2018;Ktenioudaki, O'Donnell, & Nunes, 2019). Many reports indicate 0°C as the optimal storage temperature for strawberries because this temperature does not cause freezing and minimizes the occurrence of decay (Ayala-Zavala et al, 2004;Park, Kim, & Hwang, 2012).…”

Section: Introductionmentioning

confidence: 99%

Practical long‐term storage of strawberries in refrigerated containers at ice temperature

Ikegaya

Ohba

Nakajima

et al. 2020

Food Science & Nutrition

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This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0°C and 3°C. The study was conducted in a 20‐foot reefer container for practicality. Storage at 0°C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3°C. Softening of fruit hardness was also suppressed depending on the variety. The reduction in sugars and organic acids did not affect strawberry palatability. Along with low temperature, long‐term storage of strawberries also requires the use of film packaging, which prevents drying. Without film packaging, storage at both 0°C and 3°C decreased fresh weight significantly, resulting in loss of commercial value. In contrast, storage in film packaging decreased weight reduction to <5%, even after 28 days cold storage.

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