Assessment of changes in microbiological, physicochemical, and sensory qualities of γ‐irradiated strawberries (Fragaria × ananassa Duch. “Maehyang”) during storage
In this study, the effects of γ‐irradiation at 0.15–0.9 kGy on the quality attributes of “Maehyang” strawberries were evaluated. Both the irradiation dose and storage period affected the physicochemical properties of the fruit, such as pH, total soluble solids, and titratable acidity in the γ‐irradi...
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| Veröffentlicht in: | Journal of food processing and preservation 2022-07, Vol.46 (7), p.n/a |
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| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | In this study, the effects of γ‐irradiation at 0.15–0.9 kGy on the quality attributes of “Maehyang” strawberries were evaluated. Both the irradiation dose and storage period affected the physicochemical properties of the fruit, such as pH, total soluble solids, and titratable acidity in the γ‐irradiated samples compared with those in the control, but the difference was not significant (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.16618 |