Strawberry texture and pectin content as affected by electron beam irradiation
1996
Yu, L. | Reitmeier, C.A. | Love, M.H.
Fresh 'Tristar' strawberries were irradiated with electron beam irradiation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water-soluble pectin increased and oxalate-soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate-soluble pectin content. Total pectin and nonextractable pectin were not affected by irradiation. The oxalate-soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2 degrees C storage and then decreased as storage time increased. No changes occurred in water-soluble pectin, nonextractable pectin, or total pectin during storage.
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