title: Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage.
abstract: The suitability of gamma irradiation (1, 2 and 5kGy) for preserving quality parameters of fresh-cut watercress (Nasturtium officinale R. Br.) during storage at 4±1°C for 7d was investigated. The storage time decreased the protein content and the main carbohydrates, and increased the levels of malic and fumaric acids, sucrose and mono- and polyunsaturated fatty acids (MUFA and PUFA). The different irradiation doses did not caused any significant colour change. In general, the 2kGy dose favoured PUFA and was the most suitable to preserve the overall postharvest quality of fresh-cut watercress during cold storage. In turn, the 5kGy dose better preserved the antioxidant activity and total flavonoids and favoured MUFA, tocopherols and total phenolics, thus originating a final product with enhanced functional properties. Therefore, the suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage was demonstrated.
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal.
authors.forename: José
authors.initials: J
authors.lastname: Pinela
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal; REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal.
authors.forename: João C M
authors.initials: JC
authors.lastname: Barreira
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Lillian
authors.initials: L
authors.lastname: Barros
authors.affiliation: Centro de Ciências e Tecnologias Nucleares (C2TN), Instituto Superior Técnico, Universidade de Lisboa, E.N. 10, 2695-066 Bobadela, Portugal.
authors.forename: Sandra Cabo
authors.initials: SC
authors.lastname: Verde
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Amilcar L
authors.initials: AL
authors.lastname: Antonio
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Ana Maria
authors.initials: AM
authors.lastname: Carvalho
authors.affiliation: REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, n° 228, 4050-313 Porto, Portugal.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
authors.affiliation: Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
authors.forename: Isabel C F R
authors.initials: IC
authors.lastname: Ferreira
mesh_terms: D003080:Cold Temperature; D004307:Dose-Response Relationship, Radiation; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D005720:Gamma Rays; D031223:Nasturtium / Q000737:chemistry / Q000528:radiation effects*
keywords: Antioxidant activity; Cold storage; Fresh-cut watercress; Gamma irradiation; Nasturtium officinale; Postharvest quality