Reduction of ripening and senescence of strawberries by ionizing radiation

Strawberries samples were irradiated with X rays at 0, 0,5, 1, 2 KGy and stored during 27 days at 4 degrees Celsius in humidity close to saturation. During storage, texture, colour, organic acids, ascorbic acid, pH and development of mouldiness were assessed. Ripening was observed according to the doses of irradiation. As a conclusion, the results confirm the fragility of strawberries to irradiation and consequently the need of an other technology combining other preservation techniques such as controlled atmospheres. (author)