1963•OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information)Requires access
THE EFFECT OF GAMMA IRRADIATION ON THE PRESERVATION OF STRAWBERRIES
M. Herregods, Michiel De Proost
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Abstract
To investigate the possibility of increased storage life of strawberries, radiation effects on mycological infection, vitamin C content, color, and juice viscosity and density were studied in the Red Gauntlet variety. Red-ripe strawberries were exposed to a 3800 C Co/sup 60/ source (flux 3 x 10/sup 5/ rad/hour). The fruit received doses of 0.1, 0.25, and 0.5 Mrad and was stored at 2 -- 15 deg C. Mycological infections were greatly reduced at these doses, milder development being retarded by a factor of three as compared with the control. Determination of ascorbic acid content was based on N-bromosuccinimide oxidation. Vitamin C content decreased more rapiuly in untreated than in irradiated strawberries. Color intensity was evaluated according to anthocyanin content, which increased with radiation dose but decreased with storage period. After irradiation, the strawberries were pressed and the juice filtered. The viscosity and the density of the juice from irradiated fruit was found to be reduced in comparison with untreated strawberries. (H.M.G.)