Induction of stress defense response and quality retention in minimally processed peaches through the application of gamma irradiation treatments

• Published in: Postharvest biology and technology Vol. 194; p. 112084
• Main Authors: Colletti, Analía C., Denoya, Gabriela I., Budde, Claudio O., Gabilondo, Julieta, Pachado, José A., Vaudagna, Sergio R., Polenta, Gustavo A.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-12-2022
• Subjects: Enzymes; Fresh-cut; Fruit; Heat shock proteins; Irradiation dose; Irradiation dose; Heat shock proteins; Enzymes; Fruit; Fresh-cut
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2022.112084

Consumers demand fruit and vegetable products "on the go" that maintain color, flavor, nutritional and bioactive compounds almost equal to fresh products. Irradiation represents an effective technology traditionally used in fruit and vegetable as a phytosanitary treatment to preserve food quality and safety. In the present study we evaluated the effect of gamma irradiation treatments at several doses (0, 0.1, 0.3, 1.0, 2.5 kGy) on the quality and biochemical aspects of minimally processed peaches (Prunus persica L. Batsch) with low oxygen permeability packaging. During minimal processing, peach slices were treated in an antioxidant solution containing 1 % ascorbic acid and 0.5 % citric acid for 2 min. Trays of minimally processed peaches were irradiated packed inside cardboard boxes. Changes in color, firmness and polyphenoloxidase (PPO) and peroxidase (POD) activities of peaches were analyzed at different storage times (0, 7, 14 d) at 4 °C. In addition, the stress response of plant to these treatments was assessed by using the induction of heat shock proteins (HSP) as a biochemical marker. Results show that irradiation caused no substantial changes in chromatic parameters, although an immediate reduction in firmness and POD activity was observed, proportional to the increased doses applied. In turn, PPO activity remained stable while the activity of some of its isoenzymes decreased for doses higher than 0.3 kGy. The overexpression of HSP, only detected for irradiation doses of 0.1 and 0.3 kGy, in coincidence with the best performing treatments, constitutes a relevant finding not previously reported in fruit. Therefore, low doses of irradiation promoted the physiological and biochemical defense mechanisms of the fruit. HSP could thus be used in plant tissues as a biomarker of the stress brought about by exposure to irradiation, capable of preventing physiological damage. These preliminary results suggest that irradiation treatments (up to 1.0 kGy) in combination with modified atmosphere packaging (from 19 % and 10 % O2 at 0 d to 3 % and 15 % CO2 at 14 d of storage) could render high quality peach products with an extended shelf life.
•Appropriate irradiation treatments reduce oxidation-related enzyme activities.•Irradiation can reduce fresh-cut peach firmness allowing firmer fruit as raw material.•Peaches irradiated up to 1.0 kGy with low oxygen packaging retain the freshness.•Low-dose gamma irradiation induce the overexpression of HSP.•HSP can be used as biomarkers of exposure to irradiation stress in plant tissues.