한빛사 논문
Abstract
Yeong-Seok Yoona,b, Kashif Ameerc, Beom-Seok Songa, Jae-Kyung Kima, Ha-Young Parka, Ki-Chang Leea,b, Jong-Bang Eunb, Jong-Heum Parka,*
aAdvanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si 56212, Republic of Korea
bDepartment of Food Science and Technology, Graduate School of Chonnam National University, Gwangju 61186, Republic of Korea
cInstitute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
*Corresponding author
Abstract
This study evaluated the effects of X-ray irradiation (0–1 kGy) on quality parameters of Korean strawberries during storage at 15 °C for 9 d. As compared to control, all irradiated samples exhibited dose-dependent decreases in microbial counts regardless of storage period. Irradiation significantly (p < 0.05) reduced weight loss and decay incidence of fruits during storage. Fruit firmness decreased immediately after irradiation, but no significant changes occurred after 3 d. Neither irradiation nor storage period significantly affected total soluble solids, pH, or titratable acidity. All treatments delayed color changes and pelargonidin accumulation during storage. The radical scavenging activities and total phenolic, ellagic acid, and catechin contents increased gradually during storage. Furthermore, irradiated fruits showed improved sensory characteristics throughout storage. Thus, X-ray irradiation (≤1 kGy) was confirmed as a effective phytosanitary treatment for strawberries to delay decay and negative physicochemical changes and extend shelf life with acceptable sensory attributes.
Keywords
Strawberry; phytosanitary treatment; X-ray irradiation; physicochemical change; shelf life
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