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 wi...
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| Veröffentlicht in: | Food chemistry 2016-09, Vol.206, p.50-58 |
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| creator | Pinela, José Barreira, João C.M. Barros, Lillian Verde, Sandra Cabo Antonio, Amilcar L. Carvalho, Ana Maria Oliveira, M. Beatriz P.P. Ferreira, Isabel C.F.R. |
| description | •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. |
| doi_str_mv | 10.1016/j.foodchem.2016.03.050 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2016.03.050</identifier><identifier>PMID: 27041297</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Antioxidant activity ; Cold storage ; Cold Temperature ; Dose-Response Relationship, Radiation ; Food Preservation - methods ; Food Storage ; Fresh-cut watercress ; Gamma irradiation ; Gamma Rays ; Nasturtium - chemistry ; Nasturtium - radiation effects ; Nasturtium officinale ; Postharvest quality</subject><ispartof>Food chemistry, 2016-09, Vol.206, p.50-58</ispartof><rights>2016 Elsevier Ltd</rights><rights>Copyright © 2016 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c479t-a2a612c4ed7b43b94d79c79f5e9432809df4c8ce8594fddd22653cf885f8d2593</citedby><cites>FETCH-LOGICAL-c479t-a2a612c4ed7b43b94d79c79f5e9432809df4c8ce8594fddd22653cf885f8d2593</cites><orcidid>0000-0001-7523-1637 ; 0000-0002-6615-5289 ; 0000-0003-4910-4882</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2016.03.050$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27041297$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pinela, José</creatorcontrib><creatorcontrib>Barreira, João C.M.</creatorcontrib><creatorcontrib>Barros, Lillian</creatorcontrib><creatorcontrib>Verde, Sandra Cabo</creatorcontrib><creatorcontrib>Antonio, Amilcar L.</creatorcontrib><creatorcontrib>Carvalho, Ana Maria</creatorcontrib><creatorcontrib>Oliveira, M. Beatriz P.P.</creatorcontrib><creatorcontrib>Ferreira, Isabel C.F.R.</creatorcontrib><title>Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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.</description><subject>Antioxidant activity</subject><subject>Cold storage</subject><subject>Cold Temperature</subject><subject>Dose-Response Relationship, Radiation</subject><subject>Food Preservation - methods</subject><subject>Food Storage</subject><subject>Fresh-cut watercress</subject><subject>Gamma irradiation</subject><subject>Gamma Rays</subject><subject>Nasturtium - chemistry</subject><subject>Nasturtium - radiation effects</subject><subject>Nasturtium officinale</subject><subject>Postharvest quality</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1PGzEQhq2KqgTav4B85LKLv3Zt34oQLUhIPbQ9u449Do5242B7qfj3dRrotaeZkZ53RvMgdEFJTwkdr7Z9SMm7R5h71uae8J4M5B1aUSV5J4lkJ2hFOFGdomI8RWelbAkhjVUf0CmTRFCm5Qr9-r7EatdxivUFp4A3dp4tjjlbH22NaYdDynifoUB-jrsNDq197NxS8W9bIbs2Fvy02L8L_JIPjEuTx6WmbDfwEb0Pdirw6bWeo59fbn_c3HUP377e31w_dE5IXTvL7EiZE-DlWvC1Fl5qJ3UYQAvOFNE-CKccqEGL4L1nbBy4C0oNQXk2aH6OLo979zk9LVCqmWNxME12B2kphkqpJNED5Q0dj6jLqZQMwexznG1-MZSYg12zNW92zcGuIdw0uy148XpjWc_g_8XedDbg8xGA9ulzhGyKi7Bz4GMGV41P8X83_gCbaJC3</recordid><startdate>20160901</startdate><enddate>20160901</enddate><creator>Pinela, José</creator><creator>Barreira, João C.M.</creator><creator>Barros, Lillian</creator><creator>Verde, Sandra Cabo</creator><creator>Antonio, Amilcar L.</creator><creator>Carvalho, Ana Maria</creator><creator>Oliveira, M. 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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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>27041297</pmid><doi>10.1016/j.foodchem.2016.03.050</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7523-1637</orcidid><orcidid>https://orcid.org/0000-0002-6615-5289</orcidid><orcidid>https://orcid.org/0000-0003-4910-4882</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidant activity Cold storage Cold Temperature Dose-Response Relationship, Radiation Food Preservation - methods Food Storage Fresh-cut watercress Gamma irradiation Gamma Rays Nasturtium - chemistry Nasturtium - radiation effects Nasturtium officinale Postharvest quality |
| title | Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage |
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