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Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries

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Abstract

A relatively short storage life is considered a major problem for the transportation of strawberries across long distances to markets and for exportation. The aim of this research is to study the combined effects of potassium sorbate and radiation (3 kGy) on the microbial load, shelf life and most of the biochemical constituents such as vitamin C and total soluble solids of strawberries. A potassium sorbate (1%) treatment was combined, in practical application, with irradiation (3 kGy) to extend the shelf life of strawberries. All strawberry samples were stored at 4 ± 1 °C (90–92% RH). Quality assessment of the microbial and biochemical constituents, vitamin C, and TSS during the storage period was performed. The results showed that Gamma irradiation alone at 3 kGy extended the shelf life of strawberries to 21 days. Further extension of the shelf life to 21 days was obtained when irradiation (3 kGy) was combined with potassium sorbate treatment. All treatments caused non-significant decreases in vitamin C content during storage, except for the treatment of strawberries with a solution of potassium sorbate, which caused a significant decrease in the vitamin C content, and a gradual decrease in the vitamin C content occurred with an increase in storage time for all treatments.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia

    Amal N. Al-Kuraieef, Amal H. Alshawi & Amnah M. A. Alsuhaibani

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  1. Amal N. Al-Kuraieef
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  2. Amal H. Alshawi
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  3. Amnah M. A. Alsuhaibani
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Correspondence to Amnah M. A. Alsuhaibani.

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Al-Kuraieef, A.N., Alshawi, A.H. & Alsuhaibani, A.M.A. Effect of the combined action of potassium sorbate and irradiation on the quality-maintenance of strawberries. J Food Sci Technol 56, 3374–3379 (2019). https://doi.org/10.1007/s13197-019-03821-7

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