Food Physics最新文献

{"title":"To investigate the effects of controlled moisture levels on the peach (Prunus persica) kernels: Dimensional, gravimetrical, frictional, optical, and mechanical properties","authors":"Rajvinder Kour ,&nbsp;Seerat Sharma ,&nbsp;Mohammad Ubaid ,&nbsp;Imran Sheikh ,&nbsp;Mohd Aaqib Sheikh ,&nbsp;Naseer Ahmed","doi":"10.1016/j.foodp.2025.100071","DOIUrl":"10.1016/j.foodp.2025.100071","url":null,"abstract":"<div><div>Moisture content markedly influences the physical and mechanical properties of peach (<em>Prunus persica</em>) kernels, thereby affecting the performance of post-harvest handling and processing equipment. This study examined the effect of five controlled moisture levels (5.83 %, 9.86 %, 14.56 %, 20.12 %, and 25.26 %, wet basis) on the dimensional, frictional, optical, and mechanical properties of peach kernels. Dimensional measurements showed significant (<em>p ≤ 0.05</em>) increases of 3.42 %, 5.84 %, and 15.88 % in the major, medium, and minor axes, respectively, with rising moisture content. Static and dynamic frictional analyses indicated reduced flowability and increased resistance to movement at higher moisture levels. Optical assessment revealed total colour differences (ΔE) of 1.68, 4.70, 5.45, and 7.60 between moisture treatments, indicating moisture-induced changes in surface reflectance. Mechanical testing demonstrated that rupture force, hardness, deformation at rupture, and toughness decreased significantly (<em>p ≤ 0.05</em>) with increasing moisture content, with the lowest rupture force (1.86 N) recorded under horizontal loading. These results provide critical engineering parameters for designing and optimizing moisture-specific storage systems, conveying equipment, and cracking processes, thereby improving energy efficiency and product quality in peach kernel processing.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100071"},"PeriodicalIF":0.0,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145226942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of a magnetic field on the production of Monascus pigments and citrinin via regulation of intracellular and extracellular iron content","authors":"Yang Yang ,&nbsp;Qian Liao ,&nbsp;Jialan Zhang ,&nbsp;Yingbao Liu ,&nbsp;Li Li ,&nbsp;Suo Chen ,&nbsp;Mengxiang Gao","doi":"10.1016/j.foodp.2025.100070","DOIUrl":"10.1016/j.foodp.2025.100070","url":null,"abstract":"<div><div>This study aims to elucidate the influences of magnetic fields (MFs) on the production of <em>Monascus</em> pigments (MPs) and citrinin by modulating both the intracellular and extracellular iron content in <em>Monascus purpureus</em>. The organism was treated with varying concentrations of L-allylglycine (L-AG), along with MFs of different intensities for 2 days during the early fermentation phase, as well as combinations of 1 mM L-AG and the MFs. The primary indicators assessed were the biomass, MPs production, citrinin production, and intracellular and extracellular iron content. The results indicate that exposure to MFs of varying intensities had no significant effect on the biomass of <em>M. purpureus</em>, while it significantly inhibited citrinin production. Conversely, exposure to a 1.6-mT MF significantly enhanced MPs production, while exposure to a 1.2- or 1.6-mT MF promoted the extracellular excretion of intracellular iron. Further, concentrations of 3 and 5 mM of L-AG significantly inhibited the growth of <em>M. purpureus</em>, whereas different concentrations of L-AG significantly inhibited MPs and citrinin production. Moreover, following treatment with both L-AG and MFs, all combinations exhibited a significant increase in MPs and citrinin production compared to L-AG treatment alone. In contrast, citrinin production in the group treated by L-AG with either a 1.2-mT or a 1.6-mT MF was significantly lower than that in the control group. Furthermore, intracellular iron content in the group treated by L-AG and a 1.6-mT or a 2.0-mT MF was reduced compared to that in the L-AG treatment group, with no significant difference from the control group. These findings suggest that appropriate exposure to MFs can decrease intracellular iron content and mitigate reductions in MPs and citrinin production induced by L-AG. Therefore, the regulation of MPs and citrinin synthesis induced by MFs in <em>M. purpureus</em> may be related to the intracellular iron content.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100070"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145049489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling of thermal effect in dynamic high-pressure microfluidization and its impact on heat sensitive components from fruit juice","authors":"Yuling Sun ,&nbsp;Mingying Wang ,&nbsp;Jikai Wang ,&nbsp;Li Dong ,&nbsp;Hongchao Zhang","doi":"10.1016/j.foodp.2025.100069","DOIUrl":"10.1016/j.foodp.2025.100069","url":null,"abstract":"<div><div>Dynamic high-pressure microfluidization (DHPM) offers advantages in continuous liquid foods processing compared to traditional thermal processes. While generally recognized as a non-thermal technique, the short-duration thermal effects occurred during DHPM and their impact on heat-sensitive components remain unclear. This study simulated the physical changes in the core part of DHPM, quantified cumulative thermal effects based on a chromogenic model, and compared DHPM’s thermal impact with pasteurization or high-pressure processing under comparable conditions. Results revealed that the instantaneous flow velocity during fluid collision at 400 MPa reached as high as 420 m/s, with the localized temperature of up to 107 °C. When the cooling temperature was set to 25℃, the total thermal effects generated by DHPM at 200 and 400 MPa corresponded to 4.8 and 13.2 s, respectively, as 72 ℃ equivalent treatment. Significantly increased (<em>p</em> &lt; 0.05) equivalent treating times were observed for DHPM at 400 MPa without cooling. Under the testing condition, DHPM caused significant degradation of ascorbic acid (31.9–44.2 %) and polyphenol oxidase (PPO) (20.7–38.4 %) alone, and synergistically enhanced PPO inactivation with the presence of ascorbic acid in water. Findings indicated that, based on the model systems in the present work, DHPM at elevated pressure (above 400 MPa) might pose comparable thermal effects as short duration pasteurization. However, its impact on heat-sensitive components was also determined by complex physical actions, such as shear forces and fluid collisions. The information delivered is useful to design optimal DHPM processing with minimal impact on vital nutrients.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100069"},"PeriodicalIF":0.0,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144894813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deep learning model for precise and rapid prediction of tomato maturity based on image recognition","authors":"Muhammad Waseem ,&nbsp;Muhammad Muzzammil Sajjad ,&nbsp;Laraib Haider Naqvi ,&nbsp;Yaqoob Majeed ,&nbsp;Tanzeel Ur Rehman ,&nbsp;Tayyaba Nadeem","doi":"10.1016/j.foodp.2025.100060","DOIUrl":"10.1016/j.foodp.2025.100060","url":null,"abstract":"<div><div>Tomato maturity plays a pivotal role in optimizing harvest timing and ensuring product quality, but current methods struggle to achieve high accuracy along computational efficiency simultaneously. Existing deep learning approaches, while accurate, are often too computationally demanding for practical use in resource-constrained agricultural settings. In contrast, simpler techniques fail to capture the nuanced features needed for precise classification. This study aims to develop a computationally efficient tomato classification model using the ResNet-18 architecture optimized through transfer learning, pruning, and quantization techniques. Our objective is to address the dual challenge of maintaining high accuracy while enabling real-time performance on low-power edge devices. Then, these models were deployed on an edge device to investigate their performance for tomato maturity classification. The quantized model achieved an accuracy of 97.81 %, offering superior efficiency with an average classification time of 0.000975 s per image. The pruned and auto-tuned model also demonstrated significant improvements in deployment metrics, further highlighting the benefits of optimization techniques. These results underscore the potential for a balanced solution that meets the accuracy and efficiency demands of modern agricultural production, paving the way for practical, real-world deployment in resource-limited environments.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100060"},"PeriodicalIF":0.0,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rice seed integrity evaluation: Developing a rapid onsite system to check seed fraud using a portable NIR spectroscopic device coupled with smartphone technology","authors":"Ernest Teye ,&nbsp;Charles Lloyd Yeboah Amuah ,&nbsp;Vida Gyimah Boadu ,&nbsp;Kwadwo Anokye Dompreh ,&nbsp;Maxwell Darko Asante ,&nbsp;Francis Padi Lamptey ,&nbsp;Stephen Narh ,&nbsp;Daniel Dzorkpe Gamenyah ,&nbsp;George Oduro Nkansah ,&nbsp;Selorm Akaba","doi":"10.1016/j.foodp.2025.100059","DOIUrl":"10.1016/j.foodp.2025.100059","url":null,"abstract":"<div><div>Rice seed integrity is critical in ensuring high yield and grain quality; however, seed fraud, particularly the misrepresentation of rice paddy (unhusked rice grain) as rice seed, is a growing concern that threatens sustainability efforts. This study investigates using a portable NIR spectroscopic device, combined with chemometric analysis, for rapid onsite identification of rice seed and paddy varieties for real-time verification of seed authenticity. A total of 280 rice samples, representing four varieties (Agra, Amankwatia, Legon 1, and Jasmine 85) across two categories (seeds and paddy), were analyzed. After applying various pre-processing techniques and principal component analysis (PCA), linear discriminant functions 1 and 2 successfully revealed distinct clustering patterns for both the varieties and categories (rice seed and paddy). Among the classification algorithms used, Random Forest (RF) achieved 100 % accuracy for rice seed identification and 97.38 % for paddy identification in the test sets. Support Vector Machine (SVM) demonstrated 98.15 % accuracy in distinguishing between rice seed and paddy for detecting seed fraud. These results suggest that a portable NIR device can reliably perform varietal identification and seed authenticity checks within the agricultural value chain. This technology has significant potential for use by seed inspectors, farmers, and regulatory officers, offering a non-destructive, real-time solution for the rice industry.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100059"},"PeriodicalIF":0.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144631351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of high-intensity ultrasound-induced acoustic cavitation on enzymatic activity and quality attributes of granny smith apples during storage","authors":"Gulcin Yildiz ,&nbsp;Gökçen Yıldız","doi":"10.1016/j.foodp.2025.100058","DOIUrl":"10.1016/j.foodp.2025.100058","url":null,"abstract":"<div><div>This study investigates the effects of high-intensity ultrasound (HIU), chemical treatments (ascorbic acid and calcium chloride), and thermal treatment (water bath at 65°C) on metabolic, structural, and physical changes in Granny Smith apples during a 14-day cold storage period. HIU, a non-thermal physical processing method, utilizes acoustic cavitation and microstreaming to induce mechanical and oxidative stresses at the cellular level, thereby inhibiting enzymatic browning, reducing microbial load, and preserving bioactive compounds. Treated apples were stored at 4°C and analyzed on Days 0, 7, and 14 for antioxidant capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC) assays; total phenolic content (TPC); total flavonoid content (TFC); ascorbic acid levels; and enzymatic activities of polyphenol oxidase (PPO) and pectin methyl esterase (PME). Additional quality parameters included texture, colorimetric properties, microbial counts, and sensory quality. Compared to chemical and thermal treatments, HIU treatment significantly preserved firmness and color parameters, reduced enzymatic activity, and enhanced antioxidant retention (p &lt; 0.05). Ultrasound-treated samples also exhibited minimized off-odor development and decay. These results demonstrate that HIU, through mechanisms such as acoustic cavitation and shear forces that alter cellular structure and inhibit enzymatic activity, offers a promising, non-thermal, scalable approach for extending shelf life and maintaining the nutritional and sensory quality of fresh produce, meeting the growing demand for clean-label, minimally processed foods.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100058"},"PeriodicalIF":0.0,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dry microwave and hot water blanching of underutilized star fruit (Averrhoa carambola): A comparative assessment of quality attributes and sensory evaluation using chemometric approach","authors":"Ranjana Pande ,&nbsp;Srishty Tyagi ,&nbsp;Siddharth Vishwakarma ,&nbsp;Shubham Mandliya","doi":"10.1016/j.foodp.2025.100056","DOIUrl":"10.1016/j.foodp.2025.100056","url":null,"abstract":"<div><div>Star fruit is an underutilized fruit with a shorter shelf life and astringent taste due to its high amount of ascorbic acid content. In this study, microwave blanching (MWB) as an alternative heat treatment was compared with conventional hot-water blanching (CHWB) to increase the shelf life and retain the nutrition. Different temperature-time combinations for CHWB (80 °C and 300–900 s) and MWB (100–600 W and 30–120 s) were assessed for blanching adequacy and adequate blanched samples were compared on quality and sensory parameters. The effect of treatment conditions on pH was non-significant (p &gt; 0.05), while total soluble solids increased for MWB samples at higher power levels from 5° to 5.8° Brix. Browning index increased significantly from 0.097 ± 0.003–0.214 ± 0.012 for CHWB (80 °C-900 s) and 0.193 ± 0.009 for MWB (600 W-120 s). In blanched samples, B7 (600 W-60 s) showed 27.8 % better retention of total ascorbic acid and 26.99 % of total carotenoid content than B4 (80 °C-900 s). Quantitative descriptive analysis (QDA) showed better resemblance of MWB samples with the control sample than CHWB samples. MWB samples at higher power levels are microbiologically safe even after 15 days of storage at refrigerated conditions. MWB may be used as a more effective technique for retaining nutritional content, sensory qualities, and microbiological safety, hence enhancing the healthiness and quality of fruit-based products.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100056"},"PeriodicalIF":0.0,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of vacuum and through flow drying technique on mathematical modelling, functional properties, color degradation kinetics, and essential oil components of fish mint (Houttuynia cordata Thunb)","authors":"Nisha,&nbsp;Neha Sharma,&nbsp;Ashish M. Mohite","doi":"10.1016/j.foodp.2025.100057","DOIUrl":"10.1016/j.foodp.2025.100057","url":null,"abstract":"<div><div>Fish mint (<em>Houttuynia cordata Thunb</em>) was dried using vacuum dryer (VDT) and through flow air dryer (TFDT) at 35 °C, 40 °C and 45 °C, respectively. Drying behaviour of the fish mint was performed using eight different mathematical models. The effective moisture diffusivity D_eff values were found as 1.02741 × 10⁻¹⁰, 1.17146 × 10⁻¹⁰ and 1.47784 × 10⁻¹⁰ m²/s at 35 °C, 40 °C, and 45 °C, respectively for through flow dried samples. Color degradation kinetics using three models were conducted that showed promising results of first order reaction for TFDT₂ samples. The essential oil of freshly harvested and dried fish mint, produced by different drying techniques, were found to be seven compounds namely 5-O-caffeoylquinic acid, 3- O-caffeoylquinic acid, 4- O-caffeoylquinic acid, rutin, hyperoside, isoquercitrin, and quercitrin. The ratios of the different components were significantly impacted by the drying techniques which was estimated by FTIR analysis. Further the dried fish mint was subjected to grinding process to obtain powder and its engineering properties and techno-functional were analysed. The powdered fish mint found significant difference in colour, techno-functional properties, and engineering properties. The fish mint dried at 40 °C and TFDT resulted in better properties with color, techno-functional properties and engineering properties, (L*- 7.41, a*-1.27, b*-4.36, hue-74.85, chroma- 4.57), Bulk Density - 114.4 kg/m³, Tap Density - 139.6 kg/m³, Carr Index - 12.40, Hausner Ratio - 1.171, Water Holding Capacity - 14.84 %, and Oil Holding Capacity - 33.24 %.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100057"},"PeriodicalIF":0.0,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"SmartRipen: LSTM-GRU feature selection& XGBoost-CNN for fruit ripeness detection","authors":"Archana Ganesh Said ,&nbsp;Bharti Joshi","doi":"10.1016/j.foodp.2025.100053","DOIUrl":"10.1016/j.foodp.2025.100053","url":null,"abstract":"<div><div>Artificial ripening, frequently performed with the use of calcium carbide, speeds up the process but harms fruit and its nutritional value. Spotting unnaturally ripened fruits is crucial for the quality and safety of food, but current models are inefficient or too complicated, especially for diverse fruit varieties. Long-Short-Term Memory (LSTM) as well as Gated Recurrent Unit (GRU) extraction and selection of features techniques are combined using Extended Gradient Boosting (XGBoost) with Convolutional Neural Networks to deal with these challenges. The proposed structure segments fruit thermal pictures employing Saliency Maps to draw attention to relevant areas. LSTM and GRU models are fused to produce multiscale sets of characteristics, allowing the model to record temporal along with geographic characteristics. A Bacterial Foraging Optimizer (BFO) built around variance maximization retains high-density as well as discriminative features during feature selection. A novel Convolutional XGBoost Network (CXGBN) combines CNN's completely connected layers with XGBoost classifications for enhanced efficiency. On Mango as well as Apple data sets, precision, reliability, as well as recall improved 8.3 %, 4.9 %, and 3.4 %. The model efficiently identified artificially ripened fruits, decreasing classifying delays by 6.5 %. This study presents a novel hybrid framework for spotting prematurely ripened fruits using LSTM-GRU fusion and XGBoost CNN. The proposed model outperforms and scales existing methods by solving inefficiencies and using advanced optimization as well as classification techniques. It will be tested for adaptability to other fruit types and real-time applications using low-complexity feature sets along with advanced methods like Q-Learning as well as Auto Encoders that will enhance dynamical performance.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100053"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of electron-beam (E-beam) irradiation on the postharvest quality of ‘golden’ papayas","authors":"Patrícia Souza de Oliveira ,&nbsp;Caroline Corrêa de Souza Coelho ,&nbsp;Rodrigo da Silveira Campos ,&nbsp;Otniel Freitas-Silva ,&nbsp;Murillo Freire Júnior","doi":"10.1016/j.foodp.2025.100054","DOIUrl":"10.1016/j.foodp.2025.100054","url":null,"abstract":"<div><div>Brazilian papaya production and exports have increased in recent years, and as a phytosanitary requirement, emerging technologies have been introduced into the agricultural chain. Electron beam (E-beam) irradiation has phytosanitary potential for the treatment of fruits, as it is safe and effective in controlling agricultural pests, extending the shelf life of the fruits, and preserving their quality. E-beam irradiation doses of 1, 3, and 5 kGy were applied on 'Golden' papaya fruit, with non-irradiated fruits (0 kGy) used as a control were applied on 'Golden' papaya fruit inoculated with fungi <em>Colletotrichum gloeosporioides</em> and <em>Phoma caricae-papayae</em> to verify if this technology could reduce postharvest diseases from the papaya rot complex. Also, this study evaluated the effects of the same E-beam doses on the postharvest quality of papayas, by analyzing physicochemical characteristics such as titratable acidity (TA), total soluble solids (TSS), Total Phenolic Content (TPC), firmness, and weight loss, as well as enzymatic activity of pectin methylesterase (PME) and polygalacturonase (PG) in the fruit. E-beam irradiation did not affect these variables. A difference was observed among the tested doses on the TA, TSS, TPC, and weight loss with the temperature increase during storage. In the other analysis, PME and PG activity and firmness were not influenced by the irradiation doses. Fruit at the 1 kGy, in general, had similar results as the control ones, this dose also was effective in reducing the growth of <em>C. gloeosporioides</em> and <em>P. caricae-papayae</em> and maintaining the quality of fruit since the doses of 3 and 5 kGy caused injuries to them.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100054"},"PeriodicalIF":0.0,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}