Effects of non-thermal processes on texture, color and sensory properties of Iranian barberry during storage

Abstract

BACKGROUND: Barberry, is the main agricultural product in South Khorasan province of Iran, after saffron. Fresh fruit is perishable with short storage time. OBJECTIVE: Irradiation is an economical modern technology in food processing which maintains nutritional values and enhance shelf life of raw food without using any additives. METHODS: Barberry fruit was harvested in Birjand city by methods including “cutting branches” and “collecting fallen fruit from the cluster”. Fruit on cut branches was dried at ambient temperature under shadow which is known as “puffy barberry” locally. Fruit has fallen under shrubs was dried on a clean cloth under sunlight and locally is famed as “jewel barberry”. Some of fresh barberries were treated by osmotic solution and then they have been dried. Untreated dried fruit was processed by, freezing pasteurization and gamma irradiation at doses of 0, 3, 5 and 10 kGy. Effects of dried barberry types (puffy and jewel), processes, 6 months of storage at temperature of 4 or 25°C on texture, color and sensory properties of fruit were evaluated. RESULTS: Puffy barberry irradiated at 5 kGy by gamma radiations, after 6 months of storage at 4°C showed an acceptable quality. CONCLUSIONS: Combination of irradiation and refrigerated storage were reported as optimal conditions of processing and storage for barberry fruit.