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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Pinela, J (Autor) Outra; Barreira, JCM (Autor) Outra; Barros, L (Autor) Outra; Verde, SC (Autor) Outra; Antonio, AL (Autor) Outra; Carvalho, AM (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Ferreira, ICFR (Autor) Outra

Revista

Título: Food Chemistry

Vol. 206

Páginas: 50-58

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 12 Citações

Scopus - 29 Citações

Outras Informações

ID Authenticus: P-00K-B69

DOI: 10.1016/j.foodchem.2016.03.050

Abstract (EN): The suitability of gamma irradiation (1, 2 and 5 kGy) for preserving quality parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during storage at 4 +/- 1 degrees C for 7 d 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 2 kGy dose favoured PUFA and was the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold storage. In turn, the 5 kGy 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9