LAUSR

BACKGROUND The aptitude of commercial peaches for minimal processing (MP) is still limited, mainly due to shorten the shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars, 'Forastero' (FT) and 'Ruby Prince' (RP), and evaluate the relationship between both profiles. MP peaches were packaged, and divided into two groups: one without additional treatment (K), and the other was subjected to gamma irradiation (1.0 kGy - I), making up a total of four samples (FTK, FTI, RPK, and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography-mass spectrometry (GC-MS). RESULTS Irradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness, and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding the metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors; and linked with FTI sample. Bitter along with to peach aroma and total intensity flavor were associated with RPI sample. CONCLUSION The applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing the sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. This article is protected by copyright. All rights reserved.