Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

Fresh Tristar' strawberries were irradiated with electron beam irradiation 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 nonextractable pectin were not affected by irradiation. The oxalate‐soluble pectin content and firmness of irradiated strawberries increased slightly at the beginning of 2°C storage and then decreased as storage time increased. No changes occurred in water‐soluble pectin, nonextractable pectin, or total pectin during storage.