Effect of Gamma-Irradiation on Sensory Characteristics, Physicochemical Parameters, and Shelf Life of Strawberries Stored under Refrigeration

ABSTRACT

The effect of gamma-irradiation on sensory characteristics, physicochemical, parameters, and shelf life of Camarosa strawberries stored under refrigeration was investigated for a period of 20 days. Strawberries were exposed to gamma-irradiation at dose levels of 0.5 and 1.0 kGy. Sensory analysis, color parameters [L* (lightness), a* (redness), b* (yellowness)], fungal decay development, weight loss, texture, total soluble solids (TSS), titratable acidity were estimated every 5 days for irradiated samples. Sensory analysis showed that irradiated strawberries at 0.5 kGy maintained acceptable visual appearance and taste until the 10th day of storage, whereas off-odor was not produced throughout storage. Regarding color attributes, the application of gamma irradiation resulted in a significant reduction in L* and b* color parameters during refrigerated storage. Fungal decay development showed an important decreasing trend with respect to dose. Finally, gamma-irradiation at 1.0 kGy increased the weight loss of strawberries and affected firmness, whereas TSS, acidity, and pH were not affected throughout refrigerated storage.

Graphical Abstract

KEYWORDS:

• Strawberry irradiation
• sensory analysis
• physicochemical parameters
• shelf life extension

Acknowledgments

The authors are grateful to the IFET (Institute of Pharmaceutical Research & Technology, Attiki, Greece) for the strawberries irradiation and to Mr. Simos Papadopoulos for the donation of strawberries.

Conflict of interest

The authors declare that they do not have any conflict of interest.