Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

•Packaged samples of fresh-cut watercress were irradiated at 1, 2 and 5kGy.•Quality parameters were analysed after harvest and 7day cold storage.•Sucrose, malic and fumaric acids, MUFA, PUFA and tocopherols increased during storage.•The overall quality of fresh-cut watercress was better preserved with the 2kGy dose.•The 5kGy dose better preserved the antioxidant activity and total flavonoids. The suitability of gamma irradiation (1, 2 and 5kGy) for preserving quality parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during storage at 4±1°C for 7d was investigated. The storage time decreased the protein content and the main carbohydrates, and increased the levels of malic and fumaric acids, sucrose and mono- and polyunsaturated fatty acids (MUFA and PUFA). The different irradiation doses did not caused any significant colour change. In general, the 2kGy dose favoured PUFA and was the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold storage. In turn, the 5kGy dose better preserved the antioxidant activity and total flavonoids and favoured MUFA, tocopherols and total phenolics, thus originating a final product with enhanced functional properties. Therefore, the suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage was demonstrated.