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J Food Sci. 2014 Jan;79(1):S81-91. doi: 10.1111/1750-3841.12307.

Low-dose irradiation can be used as a phytosanitary treatment for fresh table grapes.

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  • 1Chapman Univ., 1 Univ. Drive, Orange, CA 92866, U.S.A.

Abstract

Grapes (Vitis vinifera var. Sugraone and Vitis labrusca var. Crimson Seedless) were treated with 400, 600, and 800 Gy and the effects on physicochemical factors were measured alongside sensory testing during 3 wk of storage. Significant changes in texture and color with irradiation and age were measured but little visual difference was seen between control and irradiated grapes. However, age had a greater effect on firmness than irradiation for Sugraone grapes. Irradiation did not significantly (P ≤ 0.05) affect the SSC/TA ratio, which increased during storage. The trained panel detected significant changes in the berry texture and rachis color but rated sweetness and flavor significantly higher (P ≤ 0.05) for irradiated Sugraone as compared to the control. Consumers liked both the untreated and 800 Gy treated Sugraone grapes, but liked the untreated grapes more for texture (P ≤ 0.05). However, there was no difference in liking between irradiated (600 Gy or 800 Gy) and control samples of Crimson Seedless for any attribute. The results show that there are varietal differences in response to irradiation but the overall maintenance in quality of irradiated grapes during 3 wk of storage indicates that irradiation can serve as a viable phytosanitary treatment.

© 2013 Institute of Food Technologists®

KEYWORDS:

gamma irradiation; phytosanitary; quality; sensory; table grapes

PMID:
24460773
[PubMed - in process]
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