International Journal of Fruit Science

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Effect of Gamma-Irradiation on Sensory

Characteristics, Physicochemical Parameters,
and Shelf Life of Strawberries Stored under
Refrigeration

Andreas A. Panou, Ioannis K. Karabagias & Kyriakos A. Riganakos

To cite this article: Andreas A. Panou, Ioannis K. Karabagias & Kyriakos A. Riganakos (2019):
Effect of Gamma-Irradiation on Sensory Characteristics, Physicochemical Parameters, and
Shelf Life of Strawberries Stored under Refrigeration, International Journal of Fruit Science, DOI:
10.1080/15538362.2019.1608890

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Published online: 27 Apr 2019.

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INTERNATIONAL JOURNAL OF FRUIT SCIENCE
[Link]

Effect of Gamma-Irradiation on Sensory Characteristics,

Physicochemical Parameters, and Shelf Life of Strawberries
Stored under Refrigeration
Andreas A. Panou, Ioannis K. Karabagias , and Kyriakos A. Riganakos
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110,
Greece

ABSTRACT KEYWORDS
The effect of gamma-irradiation on sensory characteristics, Strawberry irradiation;
physicochemical, parameters, and shelf life of Camarosa straw- sensory analysis;
berries stored under refrigeration was investigated for a period physicochemical parameters;
shelf life extension
of 20 days. Strawberries were exposed to gamma-irradiation at
dose levels of 0.5 and 1.0 kGy. Sensory analysis, color para-
meters [L* (lightness), a* (redness), b* (yellowness)], fungal
decay development, weight loss, texture, total soluble solids
(TSS), titratable acidity were estimated every 5 days for irra-
diated samples. Sensory analysis showed that irradiated straw-
berries at 0.5 kGy maintained acceptable visual appearance
and taste until the 10th day of storage, whereas off-odor was
not produced throughout storage. Regarding color attributes,
the application of gamma irradiation resulted in a significant
reduction in L* and b* color parameters during refrigerated
storage. Fungal decay development showed an important
decreasing trend with respect to dose. Finally, gamma-
irradiation at 1.0 kGy increased the weight loss of strawberries
and affected firmness, whereas TSS, acidity, and pH were not
affected throughout refrigerated storage.

CONTACT Ioannis K. Karabagias ikaraba@[Link]; Kyriakos A. Riganakos kriganak@[Link] Laboratory

of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
Color versions of one or more of the figures in the article can be found online at [Link]/wsfr.
© 2019 Taylor & Francis
2 A. A. PANOU ET AL.

Introduction
Strawberries (Fragaria x ananassa) are very popular fruits which are con-
sumed in Greece and many other countries due to their special taste and
numerous documented health benefits, which may be categorized as preven-
tive and therapeutic. Strawberries are considered as a rich source of phyto-
chemicals (ellagic acid, anthocyanins, quercetin, catechin, etc.) and vitamins
(ascorbic acid and folic acid). Therefore, strawberries have been highly
ranked among dietary sources of polyphenols and antioxidant capacity
(Basu et al., 2014; Cordenunsi et al., 2002; Kerch et al., 2011).
The shelf life of fresh strawberries is very short (1–2 days) at room
temperature. Strawberries belong to perishable fruits due to high respiration,
weight loss, and fungus attack (Harker et al., 2000). Consequently, the most
commonly used practicing for shelf life extension is low temperature.
However, the combination of using pesticides and storage under the refri-
gerated condition is an alternative main practicing for the solution of the
postharvest decay of strawberry (Qian et al., 2006).
On account of some health problems originating from the use of pesticides
in fruits, there is a need for seeking alternative, non-damaging, innovative,
and eco-friendly approaches that contribute to the preservation of strawber-
ries. Some typical innovative technologies include: ozonation, blanching,
modified atmosphere packaging, ultrasonication, and gamma-irradiation
(Cao et al., 2010; Gabler et al., 2010; Majeed et al., 2014; Pérez et al., 1999;
Youssef et al., 2002; Zhang et al., 2003).
Indeed, the use of irradiation in foods has become a prominent innovative
preservative method in recent years. Irradiation may eliminate pathogenic
microorganisms and extend the shelf life of strawberries by more than one
week (Thomas, 1993). The recommended dose levels are: low doses (<1 kGy)
to delay ripening and insect infestation, medium doses (1–10 kGy) to destroy
pathogens bacteria and high doses (10–50 kGy) to slay viruses and commer-
cial sterilization (WHO, 1999). Additionally, doses up to 3 kGy of gamma-
irradiation along with cold storage or refrigerated conditions have been
recently recommended for: a) increasing the shelf life and b) for delaying
the development of gray mold (Botrytis cinerea) and Rhizopus soft rot in
fresh strawberries (Majeed et al., 2014).
Considering the aforementioned, the main purpose of the present study
was to investigate the effect of low gamma-irradiation at two doses (0.5 kGy
and 1.0 kGy) on sensory characteristics (visual appearance, taste, odour,
texture), physicochemical parameters [color parameters (L*, a*, b*), fungal
decay development, weight loss, firmness, total soluble solids, pH, and
titratable acidity] during storage under refrigeration, with the expected
increase as much as possible in the shelf life of this perishable product,
without affecting its overall quality.
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 3

Materials and Methods

Experimental design-Irradiation
Strawberries (Fragaria x ananassa) (Camarosa cv.) were purchased from
a local market (Ioannina, Greece). The fruits that were used in the experi-
ment were selected in terms of maturity level, color stability, and the absence
of black spots or damage in the skin. Strawberries (15 kg) after washing with
tap water (the excessive water was wiped out using a kitchen type paper)
were placed in commercial transparent perforated plastic boxes and were
distributed in three lots.
The first lot represented the control samples (nonirradiated samples),
the second lot was irradiated at 0.5 kGy and the third lot was irradiated at
1.0 kGy. Strawberries were irradiated using a gamma-irradiator with a 240
kCi (60 Co) source. Irradiation was carried out at room temperature at the
Institute of Pharmaceutical Research & Technology (IFET SA, ATTIKI).
Irradiation doses were measured using a polymethylmethacrylate (PMMA)-
type red 4034 FW dosimeter (Harwell Perspex, Hazwell, UK) at a dose rate of
0.7 kGy/h for all the irradiated samples. The actual dose to the samples was
ca. the same (minimal loss), given the small size of strawberry fruit.
After irradiation, strawberries were shipped with a car within 4–5 h to the
laboratory under aseptic (were placed in sterilized transparent plastic boxes
and inserted in sterilized bags of low-density polyethylene) and cold condi-
tions (using a transfer box with ice buckets). Finally, the plastic bags were
removed and strawberries were then stored under refrigeration (temperature
of 4 ± 1°C and relative humidity of 90%) for 20 days. Sensory analysis (visual
appearance, taste, odor, texture), color parameter values (L*, a*, b*), estima-
tion of fungal decay, weight loss percentage, firmness, total soluble solids
contents, titratable acidity, and pH were monitored every 5 days during
storage.

Sensory Analysis
Sensory analysis was carried out according to Sabato et al. (2009) with some
modifications. In particular, a panel of seven trained panelists [three men and
four women of different ages (between 25 and 64 years old), non-smokers]
was involved in the sensory evaluation. The panel was trained in discrimina-
tion of small differences in sensory characteristics among the treatments. The
estimated sensory characteristics were visual appearance, taste, texture, and
odor. The panelists clean their palate consuming a cracker and sipping water
during the examination of samples. A 9-point hedonic scale was used for the
estimation of the above sensory characteristics. This scale was as follows: 9 =
excellent, 7 = very good, 5 = good, 3 = moderate, and 1 = not acceptable. The
score 5 was considered as the limit of acceptability.
4 A. A. PANOU ET AL.

Determination of Pureed Fruit Colour Parameters (L*, A*, B*)

A Hunter Lab model DP-9000 optical sensor colorimeter (Hunter Associates
Laboratory, Reston, VA, USA) was used for the color parameters measure-
ments. In particular, L* corresponds to degree of brightness; parameter a*
(positive values) corresponds to degree of redness, a* (negative values) to
degree of greenness; parameter b* corresponds to yellowness of color (when
positive) and to blueness of color (when negative) (Moreno et al., 2006).
A 45 mm viewing aperture was used for the reading of reflectance values. One
hundred and fifty grams of strawberries were blended using a commercial blender
and filtrated through a strainer. The filtrated sample was placed into a cylindrical
(diameter 11.3 cm, height 2 cm) optical cell. White and black tiles were used for
the calibration of the instrument. Colour assessment of the samples was conducted
randomly in the reflectance mode for six times at room temperature. Three
independent replicates were measured in each treatment and five readings were
performed on each replicate. The results reported are the average ±standard
deviation values of three independent replicates (n = 3).

Determination of Fungal Decay

Strawberries with a fungal infection and mycelial development were consid-
ered decayed during a visual examination. Fungal decay was expressed as
a percentage of decayed fruits (Hernández-Muñoz et al., 2008). Fungal
growth was estimated in triplicate on 50 strawberries in each replicate.

Determination of Weight Loss

An amount of 300 ± 5 g of strawberries was placed in a plastic container and was
weighed. The weight was recorded every 5 days. Weight loss was calculated by the
difference of the fruit weight on the first day of the experiment and within each
sampling day. Fruit weight was determined using an electronic balance with two
decimal points. The results reported are the average ± standard deviation values of
three independent replicates (n = 3) and were expressed as a percentage (g/100g).

Determination of Firmness
Firmness was determined using an Instron Testing Machine model 4411
(Instron Ltd, Buckinghamshire, England, UK). Ten strawberries were randomly
selected and used for firmness measurements which are defined as the
force needed to puncture fruit surface. Texturometer Instron 4411 consisted
of a cylindrical probe (diameter 4 mm) moving down with a velocity of
10 mm/min. Both opposite sites were measured on each strawberry. The tests
were carried out at room temperature and at a crosshead speed of 100 mm/min.
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 5

The results reported indicate the force value in Newton (N), needed to penetrate
the flesh of the strawberry fruit. The results reported are the average±standard
deviation values of 20 measurements originating from fruit’s upper and lower
side (n = 2 × 10 = 20).

Determination of Total Soluble Solids (TSS)

Ten strawberries were randomly selected and squeezed using a juice extrac-
tor. The juice was placed on the prism of a digital refractometer (JENA,
Germany) previously calibrated with distilled water. The results reported are
the average±standard deviation values of three independent replicates (n = 3)
and were expressed as Brix° at 20°C.

Determination of pH
Five g of filtered strawberries and 50 mL of distilled water were added. After
homogenization, the homogenate was filtrated through a filter paper. This
filtrate was used for pH determination. A pH-meter (Microprocessor pH
Meter, HANNA Instruments, Romania) was used for pH measurement after
the immersion of a glass electrode into the filtrate. The results reported are the
average±standard deviation values of three independent replicates (n = 3).

Determination of Titratable Acidity

Five grams of blended and filtrated strawberry juice was transferred to
a conidial flask and 45 mL of distilled water was added. This volume of
filtrate was titrated with a standard solution of sodium hydroxide (0.1 N)
after the addition of a few drops phenolphthalein serving as the indicator of
the equivalent point. All samples were analyzed in triplicate. The results
reported are expressed as g of citric acid per 100 g of strawberry (Majeed
et al., 2014) and are the average ± standard deviation values of three
independent replicates (n = 3).

Statistical Analysis
Analysis of variance (ANOVA) was applied in order to investigate the
differences in physicochemical and sensory parameter analyses of each treat-
ment (control, irradiation at 0.5kGy, irradiation at 1.0 kGy) with respect to
storage time (0, 5, 10, 15, and 20 days). Storage time was considered as the
factor variable, while treatments were considered as the dependent variables.
Differences between pairs of each treatment with respect to storage time were
evaluated using T-test. All statistical treatments were accomplished using the
SPSS version 20.0 statistics software. The level of significance (Least
6 A. A. PANOU ET AL.

Significant Difference, LSD) in both statistical techniques applied was con-

sidered that of p ≤ 0.05.

Results and Discussion

Sensory Analysis
Results of the sensory analysis are indicated in Figure 1(a-d). Sensory analysis
parameters were significantly affected by storage time in all treatments. More
specifically, the visual appearance of untreated and irradiated strawberries
recorded significant differences (df = 4, F = 44.223, p = .000 for control
samples; df = 4, F = 69.524, p = .000 for irradiated samples at 0.5 kGy; df = 4,
F = 103.905, p = .000 for irradiated samples at 1.0 kGy). What is also worthy
of mentioning is that significant differences (p < .05) in visual appearance
were observed among treatments in each sampling day (Figure 1a).
Strawberries treated with 0.5 kGy showed an improved visual appearance
compared to untreated strawberries and reached the limit of acceptability at
10th day of storage. Strawberries treated with 0.5 kGy possessed a higher
score (value of 5) compared to strawberries treated with 1.0 kGy (value of 3)
and untreated strawberries (value of 4), resulting in an unacceptable product
at the 10th day of storage (Figure 1a).
The taste of strawberries was also affected in all treatments during refrigerated
storage (df = 4, F = 115.090, p = .000 for control samples; df = 4, F = 83.160,
p = .000 for irradiated samples at 0.5 kGy; df = 4, F = 135.289, p = .000 for
irradiated samples at 1.0 kGy). Significant differences (p < .05) were also
recorded between each sampling day (Figure 1b). The panelists marked that
irradiated strawberries at both doses had a slightly sour taste compared to
untreated strawberries. However, the overall taste of strawberries treated with
0.5kGy was enhanced at 10th day of storage, since the taste score values followed
the sequence: 0.5kGy (value of 5.5) > control (value of 4) >1.0kGy (value of 3).
Off-odour was not produced in all treatments throughout refrigerated
storage (20 days). However, significant differences were recorded
among treatments (df = 4, F = 36.401, p = .000 for control samples; df = 4,
F = 14.203, p = .000 for irradiated samples at 0.5 kGy; df = 4, F = 24.801,
p = .000 for irradiated samples at 1.0 kGy), and each sampling day
(Figure 1c).
Finally, texture was also affected by storage time in all treatments (df = 4,
F = 16.596, p = .000 for control samples; df = 4, F = 18.529, p = .000 for
irradiated samples at 0.5 kGy; df = 4, F = 45.716, p = .000 for irradiated
samples at 1.0 kGy) and between each sampling day (Figure 1d).
It is important to stress that the higher irradiation dose (1 kGy) resulted in
a decrease in the acceptability level regarding firmness. In particular, the
score values at 10th day of storage were: control (6), 0.5 kGy (6), and 1.0 kGy
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 7

Figure 1. (a) Effect of gamma-irradiation on visual appearance during storage under refrigera-
tion. Error bars indicate statistically significant differences at the confidence level p ≤ 0.05. (b)
Effect of gamma-irradiation on taste during storage under refrigeration. Error bars indicate
statistically significant differences at the confidence level p ≤ 0.05. (c) Effect of gamma-
irradiation on odor during storage under refrigeration. Error bars indicate statistically significant
differences at the confidence level p ≤ 0.05. (d) Effect of gamma-irradiation on texture during
storage under refrigeration. Error bars indicate statistically significant differences at the con-
fidence level p ≤ 0.05.
8 A. A. PANOU ET AL.

(4.5), whereas the 20th day of storage respective score values were: control
(5.5), 0.5 kGy (6), and 1.0 kGy (4.0). It has been previously reported that
pectin is a sensitive to gamma-irradiation polysaccharide, and thus, degrades.
This degradation makes the strawberry sensitive to mechanical injuries and
microbial invasion (Mahto and Das, 2013). In that sense, irradiation at
a higher dose may significantly affect (p < .05) texture of strawberries.
As an executive summary, we may then stress that low gamma-irradiation
(0.5 kGy) may result in the maintenance of product’s characteristic sensory
attributes as in the case of fresh ones for an extended period of time. This is
in agreement with similar works in the literature dealing with fruits (Moreno
et al., 2006; Sabato et al., 2009).

Colour Parameters (L*, A*, B*)

Results of color parameters measurements are given in Table 1. A decrease
was observed in L* values in all treatments throughout refrigerated storage
(df = 4, F = 28.423, p = .000 for control samples; df = 4, F = 17.054, p = .000
for irradiated samples at 0.5kGy; and df = 4, F = 8.985, p = .002 for irradiated
samples at 1.0 kGy). In addition, significant differences (p < .05) among
treatments were observed between each sampling day (Table 1). The reduc-
tion of L* values is probably owed to the oxidation of strawberry phyto-
chemicals and the generation of browning effects. This decrease was lesser in
irradiated compared to non-irradiated strawberries at the end of storage. This
finding is in agreement with the results of Moreno et al. (2006) in a study
involving the estimation of the overall quality attributes of “Tommy Atkins”
mangoes irradiated at 1.0, 1.5, and 3.1 kGy. The authors reported that
electron beam irradiation at 1.0kGy did not affect physicochemical, textural,
microstructural, and sensory characteristics of irradiated fruits.
The a* color parameter values of strawberries were not significantly
affected by irradiation at 0.5 kGy (df = 4, F = 7.348, p = .308) during storage
under refrigeration compared to control samples. However, a significant
effect (p < .05) was observed in a* values of strawberries treated with
a higher dose, that of 1.0 kGy (df = 4, F = 15.724, p = .000) compared to
control samples. This was also the case for control samples in which sig-
nificant differences were recorded in a* values throughout refrigerated sto-
rage (df = 4, F = 7.348, p = .005).
A significant reduction (p < .05) in b* values of strawberries was
observed in all treatments during storage under refrigeration. Respective
ANOVA analysis parameters were: df = 4, F = 61.962, p = .000 for control
samples; df = 4, F = 9.390, p = .002 for irradiated samples at 0.5kGy; and
df = 4, F = 46.261, p = .000 for irradiated samples at 1.0 kGy.
Before going any further it is important to stress that the color of a fruit
may be influenced by its maturity level (Moreno et al., 2006). Therefore, to
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 9

Table 1. Effect of gamma-irradiation on color parameter values of strawberry stored under

refrigeration.
Storage time (days) Control 0.5 kGy 1.0 kGy
Days
L* L* L*
0 37.25 ± 1.02a 37.25 ± 1.02a 37.25 ± 1.02a
5 35.94 ± 1.14b 36.37 ± 0.91b 35.69 ± 0.76b
10 33.69 ± 0.87c 33.41 ± 0.78c 34.76 ± 0.93c
15 31.79 ± 0.91d 34.60 ± 0.90d 36.71 ± 0.88e
20 30.08 ± 0.78f 32.24 ± 0.67g 33.78 ± 0.72h
a* a* a*
0 45.92 ± 0.94i 45.92 ± 0.94i 45.92 ± 0.94i
5 48.08 ± 1.09j 45.53 ± 0.88k 44.69 ± 0.78l
10 45.05 ± 0.76m 46.11 ± 0.94m 45.43 ± 1.06m
15 45.49 ± 0.55n 46.91 ± 0.73° 42.14 ± 0.79p
20 44.56 ± 0.91q 45.51 ± 0.69q 41.37 ± 0.84r
b* b* b*
0 33.19 ± 0.96s 33.19 ± 0.96s 33.19 ± 0.96s
5 33.61 ± 0.77t 29.73 ± 1.16u 29.17 ± 1.06v
10 27.16 ± 0.49w 29.58 ± 0.87x 29.09 ± 0.98y
15 28.24 ± 0.78z 30.65 ± 0.94aa 25.12 ± 0.59ab
20 26.54 ± 0.65ac 28.87 ± 0.78ad 24.68 ± 0.76ae
AVOVA analysis in comparison of mean values. T-test was applied for the comparison of pair group values
with respect to each treatment in the given storage time. Therefore, different letters in each row indicate
statistically significant differences (p < 0.05) between pairs of treatments. Results are expressed as average
± standard deviation values of three independent replicates (n = 3).

avoid the contribution of this factor to color analysis results, fruits used in
the present study were not over-matured (see TSS content values).

Fungal Decay Development

Irradiation at 0.5 and 1.0 kGy reduced significantly (p < .05) fungal decay
development by 31% and 43%, respectively, at the end of refrigerated storage
(Figure 2). The fungicidal effect of gamma-irradiation has been reported
previously against Botrytis cinerea which is the dominant agent of causing
gray molds in various fruits (Del Mastro, 1999). At this point, it should be
stressed that irradiation acts in fungi by causing cell damage, whereas may
directly harm the chromosomal DNA of the living cells of fungi (Shathele,
2009). Present results of fungal decay development are in agreement with
those of similar studies involving strawberries in which the application of
gamma-irradiation at low doses (1–1.5 kGy), reduced significantly fungal
decay (Jouki and Khazaei, 2014; Majeed et al., 2014).
10 A. A. PANOU ET AL.

100
Control
90
0.5 kGy
80
Fungal Decay (%)
1.0 kGy
70
60
50
40
30
20
10
0
0 5 10 15 20
Storage time (days)
Figure 2. Effect of gamma-irradiation on fungal decay development during storage under refrig-
eration. Error bars indicate statistically significant differences at the confidence level p ≤ 0.05.

Weight Loss
The weight loss was increased in all treatments during refrigerated storage.
Remarkable differences were also observed among treatments in each
sampling day (Table 2).
Irradiation at both doses increased significantly (df = 4, F = 2,475.701, p = .000
for samples treated with 0.5kGy and df = 4, F = 3,095.342, p = .000 for samples
treated with 1.0kGy) the weight loss of strawberries. The weight loss was higher
in strawberries treated with 1.0 kGy than strawberries treated with 0.5 kGy.
Irradiation at 0.5 and 1.0 kGy increased the weight loss by 23% and 32.43% at
20th day of storage, respectively (Table 2).
This was also the case for control samples (df = 4, F = 1,315.656, p = .000).
The reduction in weight loss of strawberries in the different treatments
investigated may be attributed to the effect of irradiation on decreasing the
respiration rate of fruits and malate dehydrogenase (MDH) activity during
storage period. It has been reported previously that the increase of respira-
tion rate and MDH activity leads to the increase of the consumption of
carbohydrates and consequently the increase of weight loss of fruits (Al-
Bachir, 1999; Boynton et al., 2005; Hussain et al., 2008) and fungi (Benoit
et al., 2000).

Firmness
A significant (p < .05) decrease in firmness was observed in all treatments (df = 4,
F = 15.332, p = .000 for control samples; df = 4, F = 15.414, p = .000 for irradiated
samples at 0.5kGy; df = 4, F = 25.489, p = .000 for irradiated samples at 1.0kGy)
throughout refrigerated storage. Significant differences were also observed
between each sampling day (Table 2). This is probably the result of enzymatic
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 11

Table 2. Effect of gamma-irradiation on physicochemical parameter values of strawberries stored

under refrigeration.
Storage time (days) Control 0.5 kGy 1.0 kGy
Weight loss (g/100g)
0 - - -
5 3.31 ± 0.32a 5.62 ± 0.29b 5.95 ± 0.30c
10 6.86 ± 0.28d 10.67 ± 0.33e 11.76 ± 0.27f
15 11.52 ± 0.35g 16.92 ± 0.35h 19.56 ± 0.33i
20 16.50 ± 0.43j 21.43 ± 0.36k 24.42 ± 0.45l
Firmness (N)
0 3.65 ± 0.35m 3.65 ± 0.35m 3.65 ± 0.35m
5 2.65 ± 0.28n 2.19 ± 0.22° 1.63 ± 0.32p
10 2.17 ± 0.31q 2.14 ± 0.28q 1.69 ± 0.33q
15 2.18 ± 0.27r 2.36 ± 0.31r 1.69 ± 0.29s
20 1.95 ± 0.28t 2.11 ± 0.27t 1.53 ± 0.25s
Total soluble solids (Brix°)
0 7.50 ± 0.30u 7.50 ± 0.30u 7.50 ± 0.30u
5 7.00 ± 0.27v 7.00 ± 0.25v 7.50 ± 0.24w
10 7.25 ± 0.33x 7.25 ± 0.29x 6.75 ± 0.34x
15 7.00 ± 0.28y 7.50 ± 0.34y 7.00 ± 0.31y
20 8.00 ± 0.33z 8.00 ± 0.31z 7.50 ± 0.27z
Titratable cidity (g/100g)
0 0.87 ± 0.11aa 0.87 ± 0.11aa 0.87 ± 0.11aa
5 0.77 ± 0.09ab 0.76 ± 0.08ab 0.81 ± 0.09ab
10 0.51 ± 0.08ac 0.65 ± 0.10ac 0.62 ± 0.12ac
15 0.50 ± 0.10ad 0.60 ± 0.12ad 0.55 ± 0.13ad
20 0.48 ± 0.09ae 0.55 ± 0.11ae 0.52 ± 0.10ae
pH
0 4.28 ± 0.14af 4.28 ± 0.14af 4.28 ± 0.14af
5 4.26 ± 0.16ag 4.19 ± 0.13ag 4.19 ± 0.11ag
10 4.26 ± 0.11ah 4.10 ± 0.10ah 4.15 ± 0.10ah
15 4.21 ± 0.12ai 4.18 ± 0.12ai 4.29 ± 0.10ai
20 4.30 ± 0.12ag 4.23 ± 0.09ag 4.27 ± 0.12ag
AVOVA analysis in comparison of mean values. T-test was applied for the comparison of pair group values
with respect to each treatment in the given storage time. Therefore, different letters in each row indicate
statistically significant differences (p < 0.05) between pairs of treatments. Results are expressed as average
± standard deviation values of three independent replicates (n = 3) except firmness values which are the
average average ± standard deviation values of 20 measurements in a single run.

disruption of pectins by related-texture enzymes, during storage/and or ripening

of fruit.
Jouki and Khazaei (2014) reported a higher decrease in firmness values for
strawberries treated with 1.0 kGy and packaged under refrigerated conditions
compared to those treated with 0.5 kGy. Sabato et al. (2009) reported
a decrease in the texture values of mangoes irradiated at 1.0 kGy, compared
to nonirradiated samples. The same trend has been reported previously by
12 A. A. PANOU ET AL.

other authors involving different mangoes cultivars (Frylinck et al., 1987;

Gagnon et al., 1993; Moreno et al., 2006), in agreement with the results of the
present study.

Total Soluble Solids

Control and irradiated strawberries at both doses showed significant differences
in TSS content throughout refrigerated storage (df = 4, F = 5.718, p = .012
for control samples; df = 4, F = 4.601, p = .023 for irradiated samples at 0.5kGy;
df = 4, F = 4.398, p = .027 for irradiated samples at 1.0 kGy). However,
differences were not significant between each sampling day (Table 2). Total
soluble solids (TSS) consist of sugars, non-organic matter, proteins, organic
acids, etc. A decrease in TSS content was observed until the 15th day of storage,
probably due to the consumption of sugars, during fruit respiration. After the
15th day of refrigerated storage, an increasing in TSS content was observed, due
to the condensation of TSS caused by the significant water loss that was reported
above. This finding is in agreement with the results of Ray et al. (2004). Majeed
et al. (2014) reported no significant changes in TSS content of strawberries
treated with gamma irradiation (0.5, 1.0, and 1.5 kGy) and stored at room
temperature (16–18°C) for 9 days. The same holds for the TSS content of
irradiated kiwi fruits (0.1, 0.3, and 0.5 kGy) during storage at 20 ± 2°C for 21
days (Kim and Yook, 2009).
Irradiation of pomegranate and mango juices at different doses (0.4, 1, and
2 kGy; 0.5, 1 and 3 kGy, respectively) (Naresh et al., 2015; Shahbaz et al.,
2014) did not cause significant variations in TSS content.
At this point it should be stressed that some useful findings have arisen
through the comparison of present results with those of previous works: i)
storage conditions seem to affect TSS content of strawberries treated with
low irradiation doses and ii) fruit type or the resulting juice may alterate the
trend in TSS content of irradiated samples during refrigerated storage.

Titratable Acidity
A significant decrease (p < .05) in acidity values was observed in all treatments
throughout refrigerated storage (df = 4, F = 10.983, p = .001 for control samples; df
= 4, F = 4.535, p = .024 for irradiated samples at 0.5 kGy; df = 4, F = 6.032, p = .010
for irradiated samples at 1.0 kGy) As in the case of TSS content differences in
titratable acidity were not significant between each sampling day (Table 2). Along
the same line of reasoning, Couture et al. (1990, reported no significant changes in
acidity values of strawberries treated with gamma irradiation doses in the range of
0–4 kGy. Youssef et al. 2002) reported an increase in acidity values of mango pulp
at irradiation doses of 0–2 kGy. This was also the case in the work of Harder et al.
 INTERNATIONAL JOURNAL OF FRUIT SCIENCE 13

(2009), who reported an increase in acidity values of nectar of kiwifruit, irradiated

with 0.5 kGy.

pH
A non-significant variation (p > .05) was observed in pH values of control
(df = 4, F = 0.195, p = .935) and irradiated samples (df = 4, F = 0.963, p = .469
for irradiated samples at 0.5kGy; df = 4, F = 0.880, p = .509 for irradiated
samples at 1.0kGy) throughout refrigerated storage. This trend in pH of
strawberries was also shown between each sampling day (Table 2). Couture
et al. (1990) reported no significant changes in pH values of strawberries
treated with gamma irradiation at doses in the range 0–4 kGy in agreement
with the results of the present study. However, different opinions may occur
regarding the effect of gamma irradiation in pH values of several fruits
(Bolyston et al., 2002; Naresh et al., 2015; Shahbaz et al., 2014).

Conclusion
Gamma irradiation at 0.5 kGy prolonged the shelf life of Camarosa straw-
berries by 3 days (shelf life of 10 days) compared to control samples (shelf life
of 7 days), while irradiation at 1.0 kGy accelerated the degradation of
strawberries. Irradiation at 0.5 kGy and 1.0 kGy reduced also fungal decay
by 31% and 43%, respectively. Based primarily on sensory and physicochem-
ical data, the use of gamma irradiation at a dose of 0.5 kGy in combination
with refrigeration was found as a suitable approach for a considerable shelf
life extension of strawberries.
To the best of our knowledge, there are lesser studies in the literature on
the combined use of gamma irradiation and refrigeration for the shelf life
extension of fresh strawberries compared to other fruits, elaborating thus,
some new amendments to the state of the art.

Recommendations
There is a great challenge for food scientists to increase the shelf life of
perishable foods using nonthermal and innovative methods. In that sense,
the present study was designed to investigate the sensory and physicochem-
ical stability of fresh strawberries after subjection to low gamma-irradiation
at two different doses (0.5 and 1 kGy) and storage under refrigeration for
a period of 20 days. Results obtained are considered practical and promis-
ing. Therefore, the combined use of gamma-irradiation at 0.5kGy and
simultaneous storage of strawberries under refrigeration (4 ± 1°C) is pro-
posed as an effective technology/approach for the shelf life extension of
14 A. A. PANOU ET AL.

fresh strawberries, and thus, availability of them in the market for an

extended period.

Acknowledgments
The authors are grateful to the IFET (Institute of Pharmaceutical Research & Technology,
Attiki, Greece) for the strawberries irradiation and to Mr. Simos Papadopoulos for the
donation of strawberries.

Conflict of interest
The authors declare that they do not have any conflict of interest.

ORCID
Ioannis K. Karabagias [Link]

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