Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), CABA, Buenos Aires, Argentina.
Instituto Superior Experimental de Tecnología Alimentaria - Comisión de Investigaciones Científicas de la Provincia de Buenos aires (ISETA-CICPBA), Buenos Aires, Argentina.
J Sci Food Agric. 2023 Oct;103(13):6362-6372. doi: 10.1002/jsfa.12712. Epub 2023 Jun 1.
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.
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.
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. © 2023 Society of Chemical Industry.
商业桃子适合做最低限度加工（MP）的程度有限，主要是因为保质期缩短。伽马辐射已成为 MP 水果中一种有前途的技术。本研究旨在研究伽马辐射对两个品种——“Forastero”（FT）和“Ruby Prince”（RP）——的 MP 桃的感官和代谢特征的影响，并评估这两种特征之间的关系。MP 桃包装后分为两组：一组未经额外处理（K），另一组接受伽马辐射（1.0 kGy，I- 辐照处理），共得到四个样品（FTK、FTI、RPK 和 RPI）。感官特征由评估小组进行评估。代谢物分析通过气相色谱-质谱法完成。
辐照显著影响了 FT 中桃子的颜色、均匀性、香气、总风味强度、桃味、甜度和多汁性，提高了它们的强度。在 RP 品种中，辐照增加了亮度、总香气强度、桃香气和风味及质地描述符。关于代谢物，只有苹果酸和蔗糖在辐照样品中的浓度增加。偏最小二乘法表明，蔗糖主要与甜、总香气强度和桃味相关，与 FTI 样品有关。苦与桃香和总风味强度有关，与 RPI 样品有关。
所施加的剂量加速了桃子的成熟过程。该研究强调了将感官分析与代谢组学工具相结合以优化最小加工桃果实质量的重要性。© 2023 化学工业协会。
