Implications of low-dose e-beam irradiation as a phytosanitary treatment on physicochemical and sensory qualities of grapefruit and lemons during postharvest cold storage

Ramakrishnan, S.; Jo, Yunhee; Nam, Hyun-A; Gu, Song-Yi; Baek, Mi-Eun; Kwon, Joong‐Ho

doi:10.1016/j.scienta.2018.09.058

Cited by 34 publications

(12 citation statements)

References 30 publications

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“…121 Irradiation technology plays an important role in the disinfection of agricultural products. The effect of irradiation disinfection is nevertheless different when different radiation sources and doses are used.. 122 Ramakrishnan et al, 123 for instance, irradiated grapefruit and lemon with different doses of electron beam (0, 0.4, 1 kGy); the treated product was then stored at 4°C for 20 days. After 0.4 and 1 kGy irradiation, the nutrients in grapefruit and lemon were almost unaffected.…”

Section: Irradiation Disinfection Technologymentioning

confidence: 99%

“…Selected results on the use of different irradiation technologies for fresh foods are given in Table 4. [117][118][119]123,[128][129][130] It can be seen from the results summarized in the table that irradiation technology is applicable to different kinds of foods and can help improve microbiological safety and extend shelf life of the treated products. It is important to note that the dosage should never exceed 10 kGy, no matter which kind of ionizing radiation source is used.…”

Section: Irradiation Disinfection Technologymentioning

confidence: 99%

“… 122 . Ramakrishnan et al ., 123 for instance, irradiated grapefruit and lemon with different doses of electron beam (0, 0.4, 1 kGy); the treated product was then stored at 4 °C for 20 days. After 0.4 and 1 kGy irradiation, the nutrients in grapefruit and lemon were almost unaffected.…”

Section: Non‐thermal Disinfection Technologiesmentioning

confidence: 99%

“…No significant differences were observed in terms of color and texture among X‐ray‐treated and untreated fillets. Selected results on the use of different irradiation technologies for fresh foods are given in Table 4 117–119,123,128–130 . It can be seen from the results summarized in the table that irradiation technology is applicable to different kinds of foods and can help improve microbiological safety and extend shelf life of the treated products.…”

Section: Non‐thermal Disinfection Technologiesmentioning

confidence: 99%

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Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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The central kitchen concept is a new trend in the food industry, where centralized preparation and processing of fresh foods and the distribution of finished or semi-finished products to catering chains or related units take place. Fresh foods processed by a central kitchen mainly include fruit and vegetables, meat, aquatic products, and edible fungi; these foods have high water activities and thermal sensitivities and must be processed with care. Appropriate pretreatments are generally required for these food materials; typical pretreatment processes include cleaning, enzyme inactivation, and disinfection, as well as packaging and coating. To improve the working efficiency of a central kitchen, novel efficient pretreatment technologies are needed. This article systematically reviews various high-efficiency pretreatment technologies for fresh foods. These include ultrasonic cleaning technologies, physical-field enzyme inactivation technologies, non-thermal disinfection technologies, and modified-atmosphere packagings and coatings. Mechanisms, applications, influencing factors, and advantages and disadvantages of these technologies, which can be used in a central kitchen, are outlined and discussed. Possible solutions to problems related to central-kitchen food processing are addressed, including low cleaning efficiency and automation feasibility, high nutrition loss, high energy consumption, and short shelf life of products. These should lead us to the next step of fresh food processing for a highly demanding modern society.

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Section: Irradiation Disinfection Technologymentioning

confidence: 99%

Section: Irradiation Disinfection Technologymentioning

confidence: 99%

Section: Non‐thermal Disinfection Technologiesmentioning

confidence: 99%

Section: Non‐thermal Disinfection Technologiesmentioning

confidence: 99%

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Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

et al. 2020

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“…Moreover, the dose rate of e-beams is higher than that of γ-rays, resulting in irradiation with very short exposure time. E-beam irradiation has been conducted as a phytosanitary treatment for fruits such as grapefruit, lemons, and mandarin and has been demonstrated to be effective in minimizing quality deterioration during storage (Nam et al, 2019;Ramakrishnan et al, 2019).Previous studies have explored the effects of 1-and 2-kGy e-beam irradiation on fruit texture and pectin content of strawberries (Yu, Reitmeier, & Love, 1996), as well as the impact of 0.5-, 1-, and 2-kGy e-beam irradiation on the postharvest quality indices of the "Tristar" strawberry [e.g., sensory quality, titratable acidity (TA), pH, soluble solid concentration, color, texture, and fungal colonization] (Yu et al, 1995). However, the effects of e-beam irradiation on nutritional parameters such as total and individual phenolic contents, antioxidant activity, postharvest decay rate, and weight loss have not been investigated.…”

mentioning

confidence: 99%

Effects of electron‐beam irradiation on postharvest strawberry quality

Yoon

Kim

Lee

et al. 2020

J Food Process Preserv

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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.

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Composite coatings of beeswax + naphthalene acetic acid preserved fruit quality and antioxidants in stored lemon fruits

Kaur,

Jawandha,

Gill

et al. 2023

Food Sci Biotechnol

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Implications of low-dose e-beam irradiation as a phytosanitary treatment on physicochemical and sensory qualities of grapefruit and lemons during postharvest cold storage

Cited by 34 publications

References 30 publications

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Effective pretreatment technologies for fresh foods aimed for use in central kitchen processing

Effects of electron‐beam irradiation on postharvest strawberry quality

Composite coatings of beeswax + naphthalene acetic acid preserved fruit quality and antioxidants in stored lemon fruits

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