Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries

The aim of this work was to perform a comprehensive study on the effect of gamma radiation on strawberries by evaluating its effect on physicochemical, microbiological, sensory acceptance, phenolic and flavonoid contents, and antioxidant activity over a storage period of 14 days at 4 degrees C. The results showed that gamma irradiation significantly decreased the proliferation of molds and yeasts at 1, 2 and 3 kGy up to seven days of storage. However, a significant decrease of firmness, redness and chroma was noticed with gamma radiation doses. Moreover, sensory scores revealed that gamma radiation had no significant effect on strawberries compared to the non-treated, the dose of 2 kGy seemed to be the best dose to maintain the acceptance sensory quality of strawberries for the panel. A positive relation between different physicochemical parameters and sensory descriptors was illustrated with Principal Compounds Analysis. The gamma radiation treatment and refrigerated storage indicated to have an increasing trend on the bioactive content of strawberries. Based on the obtained results, the dose of 2 kGy point out to be the optimal treatment to maintain the safety and global quality of strawberries with extended shelf-life.

Automated summary

This study conducted a comprehensive investigation on the impact of gamma radiation on strawberries, evaluating physicochemical, microbiological, sensory, phenolic, flavonoid, and antioxidant aspects. The results showed that gamma radiation could effectively reduce mold and yeast proliferation at certain doses while affecting sensory quality and bioactive components, with 2 kGy demonstrating the most favorable results.