Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage

doi:10.7506/spkx1002-6630-201622049

Abstract

Abstract: This study aimed to examine the influence of 60Co γ-irradiation on the preservation of blueberry fruits. “Bluecrop” blueberries were treated by 60Co γ-irradiation at different doses and then cold stored. Indicators of sensory quality, nutritional quality, respiration and membrane lipid peroxidation in blueberry fruits were regularly assayed during storage. The results showed that 0.5 kGy irradiation was not effective in preserving the quality of blueberries and that treatment at 3.0 kGy accelerated the senescence process of blueberry fruits during the later stages of storage. After irradiation, the contents of total soluble solid (TSS) and soluble acid (TA) in blueberry fruits did not change markedly, whereas the contents of vitamin C (VC) and anthocyanin declined, showing a negative correlation with irradiation dose. On the other hand, respiration rate and ethylene release were increased after irradiation, displaying a positive correlation with dose. It was also found that lipoxygenase (LOX) activity, malondialdehyde (MDA) content and cell membrane permeability were increased slightly compared with CK during the storage of blueberry fruits, irradiation treatments at 1.0–2.5 kGy could, retard fruit senescence and the degradation of nutrients by inhibiting respiration and membrane lipid peroxidation. The effect of 2.5 kGy irradiation on the preservation of blueberry fruits was the best, which could not only effectively reduce the fruit rot rate, but also maintain the nutritional quality of blueberries to the greatest extent. Therefore, 60Co γ-irradiation treatment may be an effective method for preservation of blueberry at low temperature.

Key words: 60Co γ-irradiation, blueberry fruit, storage quality, membrane lipid peroxidation

CLC Number:

TS255.3

WANG Chen, LI Xuetao, TAO Ye, MENG Xianjun,*. Effect of 60Co γ-Irradiation on Storage Quality and Membrane Lipid Peroxidation of Blueberry Fruits during Cold Storage[J]. FOOD SCIENCE, 2016, 37(22): 318-320.

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