Effect of phytosanitary irradiation on the quality of two varieties of pummelos (Citrus maxima (Burm.) Merr.)

Jain, Akanksha; Ornelas-Paz, J.J.; Obenland, David; Rodriguez, Karina; Prakash, Anuradha

doi:10.1016/j.scienta.2017.01.029

Cited by 23 publications

(6 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, the development of off-flavor in irradiated (≤1 kGy) citrus fruit has been reported (Nagai and Moy, 1985;O'Mahony et al, 1985;Mitchell et al, 1992;Miller et al, 2000). Our sensory evaluation results lead to similar conclusions as O'Mahony and Goldstein, (1987), Jessup et al (1992), Ladaniya et al (2003) and Jain et al (2017).…”

Section: Sensory Propertiessupporting

confidence: 87%

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

View full text Add to dashboard Cite

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.

show abstract

Section: Sensory Propertiessupporting

confidence: 87%

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

View full text Add to dashboard Cite

show abstract

“…In this context, all the samples studied after 14 days of storage at +4°C presented higher values than those excepted samples treated by ionization with 2 kGy suggested by these authors. Fruit weight loss can be attributed to moisture loss through respiration and senescence during storage (Jain et al, 2017). In a similar study, Maraei and Elsawy (2017) suggested that the reduction in weight loss at high doses of radiation may be due to a decrease in both the respiration rate and metabolic activity of irradiated fruit.…”

Section: Effect Of E-beam Irradiation On Microbiological Quality Of Raspberrymentioning

confidence: 93%

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Mankaï

Barkaoui

Miloud

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Red raspberry (Rubus idaeus L) is considered as a fruit with a high nutritional potential because of its carbohydrate, fiber, mineral, and other vitamins with a low calorie and fat content (Plessy et al., 2007).In particular, red raspberries are known to demonstrate a strong antioxidant capacity that might prove beneficial to human health by preventing free radical-induced oxidative stress (Guimarães et al., 2013). The shelf-life of fresh raspberries is very short (1-2 days) at room temperature (Cabo verde et al., 2013). Raspberries belong to perishable fruits due to high respiration, that undergo postharvest deterioration processes, such as loss of moisture, shrinkage, changes in color, texture, weight loss, and micro-organisms attack (Giovanelli et al., 2014). Consequently, the most commonly used practicing for shelf life extension is low temperature.Currently, there is an ever-increasing global consumer demand for low-processed, more environmentally friendly and greener preservation techniques to ensure food safety, guarantee high nutritional and organoleptic quality, and extend the shelf life of food (Cabo verde et al., 2013). Various researches have studied E-beam radiation as a new, nonthermal physical method of food preservation that is effective against microbial decontamination, disinfestation of insects and improved shelf-life of various food and agricultural products (Yoon et al., 2020). According to Mami et al. ( 2014), irradiation at

show abstract

“…Notably, the weight loss was dose-dependent, equaling 8% and 15% for the 1-kGy-irradiated and non-irradiated fruits, respectively, on Day 9. The weight loss of fruit can be attributed to the loss of moisture by respiration and senescence during storage (Jain et al, 2017;Majeed, Muhammad, Majid, Shah, & Hussain, 2014). In a similar study, Maraei and Elsawy (2017) suggested that the reduction in weight loss at high irradiation dose may be due to a decrease in the respiration rate and metabolic activity of the irradiated fruits.…”

Section: Effect Of E-beam Irradiation On Strawberry Decay and Weighmentioning

confidence: 99%

Effects of electron‐beam irradiation on postharvest strawberry quality

Yoon

Kim

Lee

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

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.

show abstract

Effect of phytosanitary irradiation on the quality of two varieties of pummelos (Citrus maxima (Burm.) Merr.)

Abstract: Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

Cited by 23 publications

References 30 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

Electron‐beam irradiation effect on the microbiological, physicochemical, and sensory parameters of refrigerated raspberries

Effects of electron‐beam irradiation on postharvest strawberry quality

Contact Info

Product

Resources

About