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

PIERONI, VICTORIA; OTTAVIANO, FERNANDA GUGOLE; SOSA, MIRIAM; GABILONDO, JULIETA; BUDDE, CLAUDIO; COLLETTI, ANALÍA C.; DENOYA, GABRIELA; POLENTA, GUSTAVO; BUSTAMANTE, CLAUDIA; MÜLLER, GABRIELA; PACHADO, JOSÉ; ANDRES, SILVINA C.; CARDINAL, PAULA; RODRIGUEZ, GRACIELA; GARITTA, LORENA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2023

0022-5142

The aptitude of commercial peaches for minimal processing (MP) is still limited, mainly due to shorten the 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 was subjected to gamma irradiation (1.0 kGy- I), making up 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 (GC–MS).