Gamma radiation: An efficient technology to conserve the quality of fresh raspberries

• The gamma radiation use increases the postharvest life of raspberries by 8 days.
• Gamma ray is an alternative technology to use of synthetic fungicides for fruit.
• The 1 kGy dose was the most effective to weight and ascorbic acid maintenance.
• The 1 kGy dose did not alter the fresh firmness of the fresh raspberries.

Raspberries have short postharvest life and decay rapidly. A technology that is increasingly being used to inhibit the growth of these microorganisms and simultaneously delay fruit senescence is gamma ray irradiation. The aim of this study was to evaluate the effectiveness of this technology in cold-stored fresh raspberries postharvest and to find the best irradiation dose. Raspberries were purchased from a commercial orchard. The doses applied were of 0.5, 1.0 or 2.0 kGy, and the fruit was stored at 0 °C and 90% RH after the irradiation. Non-irradiated fruit was used as the control. The results indicated that the application of gamma rays did not alter the respiratory rate, ethylene production, flesh firmness, anthocyanins content or color index of the raspberries. The use of gamma radiation in doses of 1.0 and 2.0 kGy, associated with cold storage, extended the postharvest life of fresh raspberries by 8 days. The 1.0 kGy dose is considered the most useful one that reduces the decay incidence and weight loss and presents the lowest reduction in ascorbic acid. However, to recommend its use, it is necessary further studies about the effect of this dose in the bioactive and nutritional compounds of the raspberries.