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

• DOI: 10.1002/jsfa.12712
• Publication Date: 2023-05-18T05:48:46Z
• Authors: Victoria Pieroni; Fernanda Gugole O...; Miriam Sosa; Julieta Gabilondo; Claudio Budde; Analía C. Colletti; Gabriela Denoya; Gustavo Polenta; Claudia Bustamante; Gabriela Müller; José Pachado; Silvina C Andres; Paula Cardinal; Graciela Rodriguez; Lorena Garitta
• Keywords: Sweetness; Sensory Analysis; Organoleptic

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 investigate the effects gamma on sensory and metabolic profiles from two cultivars - 'Forastero' (FT) 'Ruby Prince' (RP) evaluate relationship between both profiles. were packaged divided into groups: one without additional treatment (K) other subjected (1.0 kGy, I- treatment), making total four samples (FTK, FTI, RPK RPI). profile was carried out by an assessor panel. Metabolite analysis accomplished gas chromatography-mass spectrometry.Irradiation significantly affected color, homogeneity, peach aroma, flavor intensity, flavor, sweetness juiciness FT, increasing their intensities. In RP cultivar, increased brightness, aroma texture descriptors. Regarding metabolites, only malic acid sucrose concentrations irradiated samples. Partial least squares showed that correlated with sweet, intensity flavors, linked FTI sample. Bitter along associated RPI sample.The applied dose accelerated ripening process peach. highlights importance complementing metabolomics tools optimize fruit quality minimally processed peaches. © 2023 Society Chemical Industry.