Effect of electron beam irradiation treatment on preservation of freshly fava bean (Vicia faba L.) in modified atmosphere packaging

Freshly fava beans ( Vicia faba L.) are highly valued for their exceptional nutritional content, yet their market potential is limited due to a relatively short shelf life, primarily caused by high respiration rates. This study aims to probe the potential of electron beam irradiation in conjunction with modified atmosphere packaging as a method to elongate the shelf life of freshly fava beans. Following a period of trial and selection, the sample was ultimately irradiation with 2.0 kGy and stored in 0.03 mm PE MA packaging bag. Subsequently, the storage quality was evaluated at four-day intervals at 4 ± 1 °C until the 20th day. The utilization of 2.0 kGy in the MAP system resulted in elevated levels of nutrients and antioxidants, concomitant with a reduction in the levels of deleterious substances, such as malondialdehyde (MDA). Furthermore, the 2.0 kGy treatment has been proven to bolster the capacity of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis- (3-ethylbenzthiazoline-6- sulphonate) (ABTS + ) free radical scavenging, as well as the activities of peroxidase (POD), phenylalamine ammonia lyase (PAL), catalase (CAT) and superoxide dismutase (SOD). Concurrently, it has been validated to decline lipoxygenase (LOX) and polyphenol oxidase (PPO) activities, while sustaining the structural integrity of the samples during storage. The findings suggest that the integration of EBI and MAP could be an efficacious method for preserving freshly fava beans. • EBI and MAP effectively enhances storage quality retention of fava beans. • EBI treatment significantly inhibits the growth of microorganisms during storage of fava beans. • EBI retains the microstructure integrity of fava beans tissue. • 2.0 kGy with PE 0.03 mm MA packaging is the most suitable for fresh fava beans preservation.