ABSTRACT The effect of gamma-irradiation on sensory characteristics, physicochemical, parameters, and shelf life of Camarosa strawberries stored under refrigeration was investigated for a period of 20 days. Strawberries were exposed to gamma-irradiation at dose levels of 0.5 and 1.0 kGy. Sensory analysis, color parameters [L* (lightness), a* (redness), b* (yellowness)], fungal decay development, weight loss, texture, total soluble solids (TSS), titratable acidity were estimated every 5 days for irradiated samples. Sensory analysis showed that irradiated strawberries 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. Graphical Abstract

中文翻译：

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伽马辐照对冷藏草莓感官特性、理化参数和保质期的影响

摘要 研究了 20 天的 γ 辐照对冷藏条件下储存的 Camarosa 草莓的感官特性、物理化学、参数和保质期的影响。草莓受到剂量水平为 0.5 和 1.0 kGy 的伽马射线照射。感官分析、颜色参数 [L*（亮度）、a*（红度）、b*（黄度）]、真菌腐烂发展、重量减轻、质地、总可溶性固形物 (TSS)、可滴定酸度每 5 天估计一次辐照样品。感官分析表明，经过 0.5 kGy 辐照的草莓在储存第 10 天之前保持可接受的视觉外观和味道，而在整个储存过程中不会产生异味。关于颜色属性，在冷藏期间，伽马辐射的应用导致 L* 和 b* 颜色参数显着降低。真菌腐烂发展在剂量方面显示出重要的下降趋势。最后，1.0 kGy 的伽马辐射增加了草莓的重量损失并影响了草莓的硬度，而 TSS、酸度和 pH 值在整个冷藏储存过程中没有受到影响。图形概要