60Co γ-radiation at low-dose level alters volatile compounds of blueberry during storage

文献类型： 外文期刊

第一作者： Liu, Dongjie

作者： Liu, Dongjie;Liu, Zhen;Ma, Lukai;Xiao, Gengsheng;Wang, Qin;Wang, Feng;Lan, Bifeng;Ma, Lukai;Huang, Hua;Huang, Hua

作者机构：

关键词： Co-60 gamma-radiation; blueberry; GC-IMS; storage quality; volatile compounds

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 0950-5423

年卷期： 2024 年 59 卷 6 期

页码：

收录情况： SCI

摘要： Co-60 gamma-radiation was applied to blueberry fruits in an effort to investigate a safe, eco-friendly and effective blueberry preservation technique. However, the preservation effects were variable depending on tissue tolerance to irradiation doses. Moreover, irradiation may cause off-odour. In this study, we examined the effects of three low doses of Co-60 gamma-radiation on the physical and flavour attributes of blueberry. The results showed that Co-60 gamma-radiation did not significantly improve fruit quality but extend the shelf life up to 15 days at 25 degrees C and 30 days at 4 degrees C. Compared with the control group, the preservation effect of 0.5-1.0 kGy irradiation treatment on blueberry fruit was not obvious before 15 days but maintained 65% of fruit firmness and reduced the loss of nutrients afterwards at 4 degrees C. At 25 degrees C, irradiation treatment caused up to a 150% increase in polyphenol oxidase activity, which was relevant to colour changes in late storage. Headspace Gas Chromatography Ion Mobility Spectrometry (HS-GC-IMS) was applied, and 33 volatile organic compounds (VOCs) in blueberry treated with different radiation doses were identified, including 11 esters, 8 aldehydes, 7 alcohols, 6 ketones and other substances, which increased with increasing radiation dose. Radiation reduced the green taste of blueberry and promoted their ripening. Radiation above the level of 1.02 kGy led to the flavour deterioration of blueberry such as ethyl trans-2-butenoate. The side effects of radiation on the aroma of blueberry could be offset by low-temperature storage. Blueberry stored at 4 degrees C contained more aldehydes with a heavier fresh/green aroma. Six aromas were proposed to be characteristic odour markers of radiated blueberry.

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