Physicochemical and sensory parameters correlation as a tool to establish the varietal aptitude of minimally processed peaches treated with gamma irradiation

Demand for minimally processed fruit and vegetables is rising as consumers seek fresh, nutritious options year-round. Irradiation technology, a non-thermal phytosanitary method, can improve texture, antioxidant capacity, inhibit browning-related enzymes and promote physiological metabolism in fruit...

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Bibliographic Details

Main Authors:	Colletti, Analia Cecilia, Soteras, Trinidad, Pieroni, Victoria, Budde, Claudio Olaf, Pachado, José A., Vaudagna, Sergio Ramon, Polenta, Gustavo Alberto, Denoya, Gabriela Inés
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Elservier 2025
Subjects:	Fruits Peaches Gamma Irradiation Minimally Processed Foods Chemicophysical Properties Organoleptic Analysis Frutas Durazno Irradiación Gamma Alimento Mínimamente Procesado Propiedades Fisicoquímicas Análisis Organoléptico Varietal Aptitude Aptitud Varietal
Online Access:	http://hdl.handle.net/20.500.12123/23325 https://www.sciencedirect.com/science/article/abs/pii/S0925521425004168 https://doi.org/10.1016/j.postharvbio.2025.113804