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| Format: | Artículo científico |
| Langue: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=395940116016 |
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- Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation Isabela Costa GUIMARÃES Evandro Galvão Tavares MENEZES Priscilla Silva de ABREU Ariel Costa RODRIGUES Paulo Rogério Siriano BORGES Luis Roberto BATISTA Marcelo Angelo CIRILO Luiz Carlos de Oliveira LIMA Agrociencias postharvest conservation Co60 radiation This study was conducted to evaluate the physicochemical and microbiological characteristics of raspberries exposed todifferent radiation doses. The fruits were harvested in the city of Campestre, MG, packed in polyethylene bags, and transportedto the Federal University of Lavras (UFLA), where they were separated into 4 lots. Irradiation was performed at the Centerfor Development of Nuclear Technology in Belo Horizonte, MG. The doses used were 0 (control), 0.5, 1.0, and 2.0 kGy. Afterirradiation, the fruits were transported back to UFLA and stored at 1 °C and 95% relative humidity (RH) for 12 days. Thephysicochemical analyses for mass loss, total soluble solids, titratable acidity, pH, total soluble sugars, total soluble pectin,firmness, vitamin C content, total antioxidant activity, and total phenolic, and the microbiological assays (coliform at 35 and45 °C, psychrotrophic and filamentous fungi and yeasts) were performed after 0, 3, 6, 9, and 12 days of storage. Lower lossof mass and filamentous fungi and yeast count were observed in the irradiated fruits, and 2 kGy was determined as the mosteffective dose for microbial control, but this irradiation dose also resulted in increased loss of fruit firmness. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940116016 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33