Abstract
Gamma irradiation is a non-thermal treatment to effectively eliminate pathogenic microorganisms in citrus production. Here, Cara Cara fruit samples were treated with gamma irradiation (0.3, 0.6, and 0.9 kGy), then their physicochemical quality and antioxidant ability were evaluated for a period of 70 days (d). The irradiated fruit exhibited increases in respiration rate with irradiation dose in the storage period of 0–56 d. During early shelf life (0–42 d), the decay rate of irradiated fruit (0–22%) was higher than that of the control (0–6%) in a dose-dependent manner; while in later shelf life, 0.3 and 0.6 kGy irradiation resulted in lower decay rates. The irradiation showed no significant effect on titratable acidity and total organic acids during storage. Irradiation at 0.6 kGy reduced free sugar content and TSS value, while increased the total phenolic content, DPPH and ABTS values of the fruit at most sampling time points. Considering the reduction of decay rate, respiratory intensity, and weight loss of the fruit under 0.6 kGy irradiation during 56–70 d of storage, 0.6 kGy may be an appropriate radiation dose to maintain the shelf-life quality of Cara Cara fruit, particularly for prolonged postharvest storage.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
