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Strawberry texture and pectin content as affected by electron beam irradiation.

Author(s) : YU L., REITMEIER C. A., LOVE M. H.

Type of article: Article

Summary

Fresh "Tristar" strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kilograys. Fruit firmness decreased as irradiation dose increased. Water-soluble pectin increased and oxalate-soluble pectin decreased at 0 and 1 day after 1 and 2 kilograys irradiation. Fruit firmness correlated with oxalate-soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate-soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2 deg C storage and then decreased as storage time increased. No changes occurred in water-soluble pectin, nonextractable pectin, or total pectin during storage.

Details

  • Original title: Strawberry texture and pectin content as affected by electron beam irradiation.
  • Record ID : 1997-1586
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 4
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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