Strawberries have a short postharvest life due to the rapid spoilage caused by fungal infections, even when stored under refrigeration. The present research had the objective of evaluating the physical and chemical alterations in irradiated strawberries. Strawberries (Fragaria anassa Duch.) of the Sweet Charles variety, harvested in the region of Valinhos-SP, Brazil, were irradiated one day after harvest with a source of 60Co in the doses of 0.5; 1.0; 1.5 and 2.0 kGy and control, stored under refrigeration (4 °C) for 1, 8, 15, 22 and 29 days. The control sample was not submitted to irradiation. For the characterization of the fruits, the chemical composition was determined. The fruits were evaluated as to total soluble solid content (°Brix), total titrimetric acidity, pH and total and soluble pectin at the different time periods. Irradiation did not cause alterations in any of the parameters analyzed between irradiated samples and the control, but the periods of storage were responsible for the differences observed in all the parameters. It was concluded that the irradiation process did not change the amount of pectin, soluble solid content (°Brix), total titrimetric acidity and pH, but storage time had an influence on these parameters.
strawberry; irradiation; storage; pH; total titrimetric acidity
