Chemical quality and nutrient composition of strawberry fruits treated by γ-irradiation

Postharvest quality losses of fruits and vegetables during storage are global horticultural problems. This study evaluates the effect of gamma irradiation doses (0, 300, 600 and 900 Gy) on quality parameters and phytochemical content of strawberry fruits during storage periods at 10 °C. The data revealed the irradiation significantly reduced the fruits weight loss and decay rate at storage periods; in comparison with control (unirradiated sample) which gave the maximum value of these quality parameters. Neither radiation treatment nor storage period had significant effect on titratable acidity and pH of fruits. All treatments decreased vitamin C levels during storage but the anthocyanin contents increased gradually during the storage period and reached its highest values near the end of the storage period. Strawberry fruits treated with 600 Gy had the highest total phenolic content and antioxidant activity followed by 300 Gy. Irradiation stimulated the biosynthesis of some phenolic compounds such as, pyrogallol, gallic, catechol, chlorogenic and ellagic acid