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Artículo

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars

Pieroni, Victoria AndreaIcon ; Gugole Ottaviano, Maria FernandaIcon ; Sosa, Miriam PatriciaIcon ; Gabilondo, Julieta; Budde, Claudio Olaf; Colletti, Analía Cecilia; Denoya, Gabriela InésIcon ; Polenta, Gustavo Alberto; Bustamante, Claudia AnabelIcon ; Müller, Gabriela LeticiaIcon ; Pachado, José; Andres, Silvina CeciliaIcon ; Cardinal, Paula; Rodriguez, Graciela; Garitta, Lorena GarittaIcon
Fecha de publicación: 10/2023
Editorial: John Wiley & Sons Ltd
Revista: Journal of the Science of Food and Agriculture
ISSN: 0022-5142
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

BACKGROUND: The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars – ‘Forastero’ (FT) and ‘Ruby Prince’ (RP) – and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I- irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography–mass spectrometry. RESULTS: Irradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample. CONCLUSION: The applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches.
Palabras clave: ATTRIBUTES , GAS CHROMATOGRAPHY–MASS SPECTROMETRY , METABOLOMICS , PEACH , TRAINED SENSORY PANEL , TREATMENT
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/224853
URL: https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12712
DOI: https://doi.org/10.1002/jsfa.12712
Colecciones
Articulos (ICYTESAS)
Articulos de INSTITUTO DE INVESTIGACION DE LA CADENA LACTEA
Articulos(CEFOBI)
Articulos de CENTRO DE EST.FOTOSINTETICOS Y BIOQUIMICOS (I)
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
Pieroni, Victoria Andrea; Gugole Ottaviano, Maria Fernanda; Sosa, Miriam Patricia; Gabilondo, Julieta; Budde, Claudio Olaf; et al.; Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 103; 13; 10-2023; 6362-6372
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