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Effect of gamma irradiation on storability of strawberry (Fragaria sp)

Abstract

Despite the increased production of strawberry in Syria, the storability and marketability of fruits were not well studied. The objectives of this study were to investigate the effect of gamma irradiation on storability of Senga sengana strawberry produced in Syria and the effect of gamma irradiation on fungal sp. i.e. Botrytis; Penicillium; Rhizopus. The fruits were treated with 1 , 2 and 3 KGy of gamma rays. Treated and untreated fruits were stored at 2 to 4 centigrade and 80 to 90 % relative humidity (RH). In order to investigate their marketability, the fruits where held at room temperature (25 to 30 centigrade). Weight loss, microbial decay, and total loss, juice production, pH, total soluble solids of the juice and organoleptic qualities were evaluated throughout the different storage and marketing periods. The results indicate that gamma irradiation decreased the microbial decay and increased the storability and marketability of fruits by 50 and 100% after using 2 and 3 kGy, respectively. D10 were 1.8 and 2.4 for Botrytis and Rhizopus respectively. One day after irradiation total soluble solids and its pH values were increased. Fourteen days later, irradiated fruits produced more juice with higher pH, but total soluble solids were less.  More>>
Authors:
Al-Bachir, M; Farah, S [1] 
  1. Atomic Energy Commission, Dept. of Agriculture, Damascus (Syrian Arab Republic)
Publication Date:
Feb 01, 1998
Product Type:
Technical Report
Report Number:
AECS-A/RRE-56
Reference Number:
EDB-00:114245
Resource Relation:
Other Information: 51 refs., 2 figs., 20 tabs; PBD: Feb 1998
Subject:
60 APPLIED LIFE SCIENCES; COBALT 60; EXPERIMENTAL DATA; GAMMA RADIATION; IRRADIATION; MICROORGANISMS; RADIATION DOSES; RADIOPRESERVATION; STORAGE LIFE; STRAWBERRIES; SYRIA; TEMPERATURE DEPENDENCE
OSTI ID:
20087475
Research Organizations:
Atomic Energy Commission, Dept. of Agriculture, Damascus (Syrian Arab Republic)
Country of Origin:
Syrian Arab Republic
Language:
Arabic
Other Identifying Numbers:
TRN: SY0000767039838
Availability:
Available from INIS in electronic form
Submitting Site:
INIS
Size:
44 pages
Announcement Date:
Dec 19, 2000

Citation Formats

Al-Bachir, M, and Farah, S. Effect of gamma irradiation on storability of strawberry (Fragaria sp). Syrian Arab Republic: N. p., 1998. Web.
Al-Bachir, M, & Farah, S. Effect of gamma irradiation on storability of strawberry (Fragaria sp). Syrian Arab Republic.
Al-Bachir, M, and Farah, S. 1998. "Effect of gamma irradiation on storability of strawberry (Fragaria sp)." Syrian Arab Republic.
@misc{etde_20087475,
title = {Effect of gamma irradiation on storability of strawberry (Fragaria sp)}
author = {Al-Bachir, M, and Farah, S}
abstractNote = {Despite the increased production of strawberry in Syria, the storability and marketability of fruits were not well studied. The objectives of this study were to investigate the effect of gamma irradiation on storability of Senga sengana strawberry produced in Syria and the effect of gamma irradiation on fungal sp. i.e. Botrytis; Penicillium; Rhizopus. The fruits were treated with 1 , 2 and 3 KGy of gamma rays. Treated and untreated fruits were stored at 2 to 4 centigrade and 80 to 90 % relative humidity (RH). In order to investigate their marketability, the fruits where held at room temperature (25 to 30 centigrade). Weight loss, microbial decay, and total loss, juice production, pH, total soluble solids of the juice and organoleptic qualities were evaluated throughout the different storage and marketing periods. The results indicate that gamma irradiation decreased the microbial decay and increased the storability and marketability of fruits by 50 and 100% after using 2 and 3 kGy, respectively. D10 were 1.8 and 2.4 for Botrytis and Rhizopus respectively. One day after irradiation total soluble solids and its pH values were increased. Fourteen days later, irradiated fruits produced more juice with higher pH, but total soluble solids were less. Gamma irradiation did not have an effect on aroma and colour of fruits, whereas, 3 kGy of gamma irradiation had an adverse negative effect on taste. (author)}
place = {Syrian Arab Republic}
year = {1998}
month = {Feb}
}