STRAWBERRY TEXTURE AND PECTIN CONTENT AS AFFECTED BY ELECTRON-BEAM IRRADIATION

Fresh 'Tristar' strawberries were irradiated with electron beam irradi ation at 0, 1, and 2 kGy. Fruit firmness decreased as irradiation dose increased. Water-soluble pectin increased and oxalate-soluble pectin decreased at 0 and 1 day after 1 and 2 kGy irradiation. Fruit firmness correlated with oxalate-soluble pectin content. Total pectin and none xtractable pectin were not affected by irradiation. The oxalate-solubl e pectin content and firmness of irradiated strawberries increased sli ghtly at the beginning of 2 degrees C storage and then decreased as st orage time increased. No changes occurred in water-soluble pectin, non extractable pectin, or total pectin during storage.