Causes of irradiation-induced softening in peaches

Melo, Ânderson Adriano Martins; Olabode, Paul Nifemi; Michael, Beatrice Clarence; Prakash, Anuradha

doi:10.1016/j.radphyschem.2018.08.012

Cited by 13 publications

(12 citation statements)

References 28 publications

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“…Gunes et al (2001) demonstrated that the total pectin content was unaffected by irradiation (1.2 kGy), but the softening of apple slices induced by irradiation (> 0.34 kGy) was associated with increased water-soluble pectin and decreased oxalate-soluble pectin content. Melo et al (2018) revealed that firmness in Mid Pride' peaches was reduced by irradiation (1.03 kGy) treatment, whereas total pectin remained unaltered. WSP, however, increased upon irradiation and also during ripening.…”

Section: Pectin Vitamin C Total Carotenoids (Tc) and Colormentioning

confidence: 99%

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

Çetinkaya

Aylangan²,

UYĞUN³

et al. 2022

Manas Journal of Agriculture Veterinary and Life Sciences

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The Mediterranean fruit fly (Ceratitis capitata) is one of the major problems in the citrus producing and trading countries including Turkey. Commercial application of radiation processing can be the alternative and effective solution to overcome this problem. The objective of the present study was the determination of the sensory attributes, quality parameters and also cold storage shelf-life of 'Jaffa' oranges (Citrus sinensis (L) Osbeck) irradiated (0, 0.5, 1.0 and 1.5 kGy) as considering postharvest quarantine treatment for the Mediterranean fruit fly (Ceratitis capitata). The quality parameters of the control and irradiated oranges were determined in terms of weight loss, pH, titratable acidity, total soluble solids, reducing sugars, vitamin C content, total carotenoids, pectin, color of fruit during cold storage at 4 ± 0.1 o C and 85 -90 % relative humidity (RH) on the 0, 15, 30 and 45 d of storage. Obtained results showed that, low dose irradiation is applicable regarding other significant quality parameters of 'Jaffa' oranges such as vitamin C, total carotenoids, invert sugars, pectin, weight loss, pH, acidity and total soluble solids did not affect consumption and commercial value of 'Jaffa' sweet oranges up to 45 d of storage at 4 o C. According to overall sensory attributes, irradiated fruit was still acceptable as judged by panelists and ≤1.0 kGy irradiation dose more suitable for keeping important attributes of processed 'Jaffa' orange fruit.

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Section: Pectin Vitamin C Total Carotenoids (Tc) and Colormentioning

confidence: 99%

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

Çetinkaya

Aylangan²,

UYĞUN³

et al. 2022

Manas Journal of Agriculture Veterinary and Life Sciences

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“…Fast ripening of the fruit is responsible for its short shelf life and represents a serious constraint for its efficient handling and transportation. 4,5 The extent to which these changes occur strongly depends on the variety, reflecting the wide phenotypic and metabolic variability. These different cultivars also show a rich diversity in the content of metabolites, with a potential impact on organoleptic and nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

“…These different cultivars also show a rich diversity in the content of metabolites, with a potential impact on organoleptic and nutritional quality. [5][6][7] Peaches can be consumed either fresh or processed. Most processed peaches (∼80%) are canned and the remainder are frozen, dried, and used in marmalade and juices.…”

Section: Introductionmentioning

confidence: 99%

“…17,18 Gamma irradiation of different peach cultivars at low (≤1.0 kGy) and higher doses has been previously reported by several researchers. 4,5,16,19,20 In the Argentine Food Code, this technology was included in a recent modification of Resolution 13-E/2017, which promotes its application in different types of products, including fresh fruit. According to the purpose of irradiation, the maximum allowable doses are 1.0 kGy for ripening retardation, insect disinfection and quarantine control, and 2.5 kGy for spoilage microorganism control.…”

Section: Introductionmentioning

confidence: 99%

“…21 Previous studies indicate that the most notorious impact of irradiation on peaches is on softening, with the extent of this effect depending on the dose, cultivar and ripening stage during treatment. 5,19,22 It is well known that both the sensory quality (as assessed by descriptors) and nutritional value of peaches play an important role in consumer satisfaction, which will in turn influence the decision-making process for future purchases. These attributes are determined by a vast array of metabolites, which are responsible for the organoleptic properties, nutritional value and functional attributes of fruit.…”

Section: Introductionmentioning

confidence: 99%

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Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

et al. 2023

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BACKGROUNDThe suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf‐life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars – ‘Forastero’ (FT) and ‘Ruby Prince’ (RP) – and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I‐ irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography–mass spectrometry.RESULTSIrradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample.CONCLUSIONThe applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.

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Gamma Ray, Electron Beam, and X-ray Irradiation

Fan

Niemira

2020

Food Engineering Series

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Causes of irradiation-induced softening in peaches

Cited by 13 publications

References 28 publications

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

Determination of Quality Parameters and Sensory Attributes of ‘Jaffa’ Oranges Irradiated as Postharvest Quarantine Treatment Throughout Long-Term Cold Storage

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

Gamma Ray, Electron Beam, and X-ray Irradiation

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