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

• Type: Article in International Scientific Journal
• Date: 2016

Authors

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

Journal

Title: Food Chemistry

Vol. 206

Pages: 50-58

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 12 Citations

Scopus - 29 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9