Quality of electron beam irradiated strawberries

• Published in: Journal of food science Vol. 60; no. 5
• Main Authors: Yu, L. (Iowa State University, Ames, IA.), Gleason, M.L, Nonnecke, G.R, Olson, D.G, Gladon, R.J
• Format: Journal Article
• Language: English
• Published: 01.09.1995
• Subjects: ALIMENTOS; ALMACENAMIENTO; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; AROMA; CALIDAD; COLOR; CONTROL DE ENFERMEDADES; CONTROLE DE MALADIES; COULEUR; DURACION; DUREE; FERMETE; FIRMEZA; FLAVEUR; FRAISE; FRESA; IRRADIACION; IRRADIATION; PRODUIT ALIMENTAIRE; PROPIEDADES FISICO-QUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; STOCKAGE; TECHNOLOGIE ALIMENTAIRE; TECNOLOGIA DE LOS ALIMENTOS; TEXTURA; TEXTURE
• DOI: 10.1111/j.1365-2621.1995.tb06297.x
• ISSN: 0022-1147

Fresh 'Tristar' strawberries were treated by electron beam irradiation to determine the effects on postharvest quality attributes and shelf life. The intensity of red color rated by sensory panelists decreased as irradiation dosage increased from 0- to 2 kGy. Hunter 'L' values were higher for fruit treated with 2 kGy than for 0 and 0.5 kGy. Instron firmness values were lower for all irradiated fruit than for control fruit. Panelists rated irradiated fruit less firm than nonirradiated fruit stored 1, 2 and 4 days. An increase in off-flavor was noted among all treatments stored 6 and 8 days. Irradiation suppressed fungi on stored berries. Irradiation doses of 1 and 2 kGy extended shelf life 2 and 4 days, respectively. Electron beam irradiation technology has excellent potential for extension of shelf life of fresh strawberry fruits