Journal
SCIENTIA HORTICULTURAE
Volume 301, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.scienta.2022.111127
Keywords
Antioxidant; Carotenoids; Firmness; Gamma irradiation; Total phenolics
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Gamma irradiation increased the antioxidant potential of jujube fruit, enhancing its beneficial health effects.
'Gola' jujube was irradiated by gamma irradiation doses (0, 0.4, and 1.0 kGy) and stored at 10 degrees C for 35 d. The impact of irradiation on nutritional (total soluble solids, firmness, titratable acidity, pH value and sugars) and bioactive attributes (ascorbic acid, total phenol, total carotenoid and antioxidant activity) were evaluated at 7 d interval. The total soluble solids of 'Gola' jujube was significantly increased by irradiation treatment. However, the pH and acidity levels were remained unaffected after 21 d of storage. In addition, fruit treated with gamma irradiation exhibited significantly higher ascorbic acid and total phenol content but, lowest in carotenoid. These results suggested that gamma-irradiation might be an effective method to enhance antioxidant potential of jujube fruit, which caused beneficial health effects on consumption.
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