Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Detalhes bibliográficos
Autor(a) principal: Quintão, Anna Lídya da Cunha
Data de Publicação: 2020
Outros Autores: Silva, Viviane Dias Medeiros, Arquelau, Priscila Borges de Faria, Gomes, Dhionne Correia, Cosenza, Gustavo Pereira, Lacerda, Inayara Cristina Alves, Costa, Elaine Cristina da, Correa, Thais Rotsen, Fante, Camila Argenta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5147
Resumo: This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.
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spelling Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storageInfluencia del tratamiento con radiación gamma en el perfil de compuestos fenólicos y en los parámetros de calidad de las fresas cv. Albion durante el almacenamientoInfluência do tratamento com radiação gama no perfil de compostos fenólicos e nos parâmetros de qualidade de morangos cv. Albion durante o armazenamentoBioactive compositionFood preservationFood irradiationMicrobial food safety.Composición bioactivaConservación de alimentosIrradiación de alimentosSeguridad alimentaria microbiana.Compostos bioativosConservação de alimentosIrradiação de alimentosSegurança microbiana de alimentos.This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.Este estudio evaluó los efectos del tratamiento con radiación gamma sobre el perfil de compuestos fenólicos y los parámetros de calidad de las fresas irradiadas durante el almacenamiento. Los frutos fueron sometidos a dosis de irradiación 0, 0.8; 1.6 y 2.4 kGy y se almacenan hasta 9 días a 10°C. Se evaluaron los niveles de antocianinas, ácido ascórbico y compuestos fenólicos totales, junto con el perfil de estos compuestos y los parámetros colorimétricos y microbiológicos. Nuestros resultados muestran que las dosis utilizadas conservaron los compuestos fenólicos estudiados. La variación en los valores de ácido ascórbico puede deberse al almacenamiento de frutas después de la cosecha. Las dosis aplicadas no interfirieron en el color rojo característico de la fresa. La dosis de irradiación de 2.4 kGy controla los microorganismos de manera más eficiente y es la dosis ideal para aumentar la vida útil de las fresas.Este estudo avaliou os efeitos do tratamento com radiação gama no perfil de compostos fenólicos e nos parâmetros de qualidade de morangos irradiados durante o armazenamento. Os frutos foram submetidos a doses de irradiação 0, 0,8; 1,6 e 2,4 kGy e armazenados por até 9 dias a 10°C. Foram avaliados os níveis de antocianinas, ácido ascórbico e compostos fenólicos totais, assim como o perfil desses compostos e parâmetros colorimétricos e microbiológicos. Nossos resultados mostram que as doses utilizadas preservaram os compostos fenólicos estudados. A variação nos valores de ácido ascórbico pode ser devido ao armazenamento pós-colheita dos frutos. As doses aplicadas não interferiram na característica cor vermelha do morango. A dose de irradiação de 2,4 kGy foi a mais eficiência e a dose ideal para aumentar a vida útil dos morangos.Research, Society and Development2020-06-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/514710.33448/rsd-v9i7.5147Research, Society and Development; Vol. 9 No. 7; e991975147Research, Society and Development; Vol. 9 Núm. 7; e991975147Research, Society and Development; v. 9 n. 7; e9919751472525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/5147/4508Copyright (c) 2020 Anna Lidya da Cunha Quintao, Viviane Dias Medeiros Silva, Priscila Borges de Faria Arquelau, Dhionne Correia Gomes, Gustavo Pereira Cosenza, Inayara Cristina Alves Lacerda, Elaine Cristina da Costa, Thais Rotsen Correa, Camila Argenta Fanteinfo:eu-repo/semantics/openAccessQuintão, Anna Lídya da CunhaSilva, Viviane Dias MedeirosArquelau, Priscila Borges de FariaGomes, Dhionne CorreiaCosenza, Gustavo PereiraLacerda, Inayara Cristina AlvesCosta, Elaine Cristina daCorrea, Thais RotsenFante, Camila Argenta2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/5147Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:45.372566Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
Influencia del tratamiento con radiación gamma en el perfil de compuestos fenólicos y en los parámetros de calidad de las fresas cv. Albion durante el almacenamiento
Influência do tratamento com radiação gama no perfil de compostos fenólicos e nos parâmetros de qualidade de morangos cv. Albion durante o armazenamento
title Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
spellingShingle Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
Quintão, Anna Lídya da Cunha
Bioactive composition
Food preservation
Food irradiation
Microbial food safety.
Composición bioactiva
Conservación de alimentos
Irradiación de alimentos
Seguridad alimentaria microbiana.
Compostos bioativos
Conservação de alimentos
Irradiação de alimentos
Segurança microbiana de alimentos.
title_short Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
title_full Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
title_fullStr Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
title_full_unstemmed Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
title_sort Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage
author Quintão, Anna Lídya da Cunha
author_facet Quintão, Anna Lídya da Cunha
Silva, Viviane Dias Medeiros
Arquelau, Priscila Borges de Faria
Gomes, Dhionne Correia
Cosenza, Gustavo Pereira
Lacerda, Inayara Cristina Alves
Costa, Elaine Cristina da
Correa, Thais Rotsen
Fante, Camila Argenta
author_role author
author2 Silva, Viviane Dias Medeiros
Arquelau, Priscila Borges de Faria
Gomes, Dhionne Correia
Cosenza, Gustavo Pereira
Lacerda, Inayara Cristina Alves
Costa, Elaine Cristina da
Correa, Thais Rotsen
Fante, Camila Argenta
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Quintão, Anna Lídya da Cunha
Silva, Viviane Dias Medeiros
Arquelau, Priscila Borges de Faria
Gomes, Dhionne Correia
Cosenza, Gustavo Pereira
Lacerda, Inayara Cristina Alves
Costa, Elaine Cristina da
Correa, Thais Rotsen
Fante, Camila Argenta
dc.subject.por.fl_str_mv Bioactive composition
Food preservation
Food irradiation
Microbial food safety.
Composición bioactiva
Conservación de alimentos
Irradiación de alimentos
Seguridad alimentaria microbiana.
Compostos bioativos
Conservação de alimentos
Irradiação de alimentos
Segurança microbiana de alimentos.
topic Bioactive composition
Food preservation
Food irradiation
Microbial food safety.
Composición bioactiva
Conservación de alimentos
Irradiación de alimentos
Seguridad alimentaria microbiana.
Compostos bioativos
Conservação de alimentos
Irradiação de alimentos
Segurança microbiana de alimentos.
description This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-20
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5147
10.33448/rsd-v9i7.5147
url https://rsdjournal.org/index.php/rsd/article/view/5147
identifier_str_mv 10.33448/rsd-v9i7.5147
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5147/4508
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e991975147
Research, Society and Development; Vol. 9 Núm. 7; e991975147
Research, Society and Development; v. 9 n. 7; e991975147
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052736973307904

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