Effects of X-ray irradiation on the postharvest quality characteristics of ‘Maehyang’ strawberry (Fragaria × ananassa)

Yoon, Yeong‐Seok; Ameer, Kashif; Song, Beom‐Seok; Kim, Jae‐Kyung; Park, Ha Young; Lee, Kichang; Eun, Jong‐Bang; Park, Jong-Heum

doi:10.1016/j.foodchem.2020.126817

Cited by 41 publications

(26 citation statements)

References 33 publications

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“…and spider mites (Tetranychus spp.). In the case of fruits, irradiation treatment is reported to be effective in maintaining quality, inhibits decay and does not compromise the sensory attributes of strawberries under cold conditions [42]. However, fumigation treatment that requires exposure of strawberries to warm temperatures could compromise the quality of strawberries [43].…”

Section: Phytosanitary Treatment For Fresh Fruits and Vegetablesmentioning

confidence: 99%

Phytosanitary and Technical Quality Challenges in Export Fresh Vegetables and Strategies to Compliance with Market Requirements: Case of Smallholder Snap Beans in Kenya

2021

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Kenya is one of the leading exporters of snap beans (Phaseolus vulgaris) to Europe, but the export volume has remained below potential mainly due to failure to meet the market quality standards. The quality concerns include the presence of regulated and quarantine pests, pesticide residues, harmful organisms, and noncompliance with the technical standards. These challenges call for the development of alternative approaches in overcoming the phytosanitary and quality challenges in the export of snap beans and other fresh vegetables. These may include integrated pest management (IPM) approaches that incorporate non synthetic chemical options, such as diversified cropping systems, plant and microbial-based pesticides, varieties with multiple disease and pest resistance, insecticidal soaps, pheromones and kairomones, entomopathogens and predators. These approaches, coupled with capacity-building and adherence to the set quality standards, will improve compliance with export market requirements. The aim of this paper is to increase knowledge on implementing good practices across the value chain of fresh vegetables that would lead to improved quality and thereby meeting institutional requirements for the export market. The novelty of the current review is using snap beans as a model vegetable to discuss the challenges that must be mitigated for the quest of achieving high quality and increased volume of fresh export products. Whilst many of the publications have focused on alternatives to synthetic pesticides in addressing MRLs in fresh vegetable exports, there is a disconnect between research and industry in achieving chemical residue and pest free export vegetables. This review describes the phytosanitary and technical challenges faced by smallholder farmers in accessing export markets, evaluates the phytosanitary and quality requirements by the niche markets, and explores the strategies that could be used to enhance compliance to the institutional and market requirements for fresh vegetables.

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Section: Phytosanitary Treatment For Fresh Fruits and Vegetablesmentioning

confidence: 99%

Phytosanitary and Technical Quality Challenges in Export Fresh Vegetables and Strategies to Compliance with Market Requirements: Case of Smallholder Snap Beans in Kenya

2021

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“…Absorbed doses were calibrated using alanine dosimeters with a diameter of 5 mm (Bruker Instruments, Rheinstetten, Germany), where a Bruker EMS 104 EPR analyzer (Bruker Instruments, Rheinstetten) was used to detect free radical signals. Each actual dose (0.15, 0.4, 0.6, and 0.9 kGy) was within a threshold limit of 7% relative to the respective target dose (Yoon et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…The fruits might be kept cold when exposed to the ionizing irradiation as phytosanitary treatment as a potential alternative to the fumigation which may hamper the quality properties of strawberry fruits by exposure to the high temperatures and consequently may lead to decreased shelf‐life of strawberry fruits (Serapian & Prakash, 2016). Gamma (γ)‐irradiation, a potential alternative to fumigation, keeps fruits fresh during shipment because of the preservation of the physicochemical, sensory, and microbial quality attributes of strawberries (Yoon et al, 2020). Particularly, >1 kGy γ‐irradiation effectively decontaminated the Korean strawberry infested with Bemisia tabaci (Gennadius) and Trialeurodes vaporariorum (Westwood) (Cho et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Previously published reports have reported on the effects of electron‐beam (E‐beam) and γ‐irradiation on Camarosa strawberries (Panou et al, 2019) as well as the effects of X‐ray irradiation on postharvest quality characteristics of “Maehyang” strawberry (Yoon et al, 2020). Moreover, the effect of irradiation on the shelf life extension of green onions, fresh fig, and diced papaya in conjunction with modified atmospheric packaging, thermal treatment, and chemical preservatives have also been investigated in previously published reports (Memon et al, 2020; Waghmare et al, 2014; Waghmare & Annapure, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch. “Maehyang”) during storage

Yoon

Ameer

Song

et al. 2022

Food Processing Preservation

Self Cite

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In this study, the effects of γ‐irradiation at 0.15–0.9 kGy on the quality attributes of “Maehyang” strawberries were evaluated. Both the irradiation dose and storage period affected the physicochemical properties of the fruit, such as pH, total soluble solids, and titratable acidity in the γ‐irradiated samples compared with those in the control, but the difference was not significant (p < .05). The irradiation samples showed dose‐dependent decreases in decay incidence, weight loss, microbial burden, hydrogen peroxide, and malondialdehyde levels. Although total phenolic content, ellagic acid, catechin, pelargonidin, and antioxidant activity increased gradually during storage regardless of irradiation, these parameters changes were delayed in strawberries irradiated at 0.9 kGy; furthermore, they had the highest overall acceptance sensory scores after storage and lowest rates of firmness loss and color‐change deterioration. γ‐irradiation at 0.9 kGy is thus sufficient for phytosanitary purposes, as it extends shelf life and maintains the sensory qualities of strawberries. Novelty impact statement γ‐ irradiation (≤0.9 kGy) reduced fruit weight loss and decay incidence during storage, and delayed undesirable chemical changes in strawberries. Low‐dose γ‐irradiation could be exploited as an effective approach to minimize decay, prevent deterioration, extend shelf life, and prolong the maintenance of the sensory qualities of strawberries.

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“…Irradiation has little impact on dried foods, such as spices and seasonings. Fresh fruit and vegetables are metabolically active; therefore irradiation can impact ripening as well as quality attributes [1,22].…”

Section: Effect Of Irradiation On Fruitsmentioning

confidence: 99%

Effect of Irradiation process on mango

Sultana¹,

Maraz²,

Ahmed³

et al. 2021

GSC Adv. Res. Rev.

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Mango (Mangifera indica L.) is one of the choicest tropical fruit of the world and rightly designated as "King" of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different kinds of ionizing radiation are applicable for food irradiation processes (Gamma-rays which is emitted from the radio-isotopes Cobalt-60 and Caesium-137, or electron beams and X-rays). Food irradiation can be considered an evolving technique that is capable of increasing the shelf-life, deferring the ripening and senescence of fruits, and thwart of microorganism activity along with insect infestation. Irradiated food is save for human health. This review article is focusing on irradiation effects on mango and the adoption of improved practices by the farmer for export besides that of food safety.

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Effects of X-ray irradiation on the postharvest quality characteristics of ‘Maehyang’ strawberry (Fragaria × ananassa)

Cited by 41 publications

References 33 publications

Phytosanitary and Technical Quality Challenges in Export Fresh Vegetables and Strategies to Compliance with Market Requirements: Case of Smallholder Snap Beans in Kenya

Phytosanitary and Technical Quality Challenges in Export Fresh Vegetables and Strategies to Compliance with Market Requirements: Case of Smallholder Snap Beans in Kenya

Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries ( Fragaria × ananassa Duch. “Maehyang”) during storage

Effect of Irradiation process on mango

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