Doses de radiação gama na conservação da qualidade de morangos

Nassur, Rita de Cássia Mirela Resende; Lima, Rafaella Araújo Zambaldi; Lima, Luiz Carlos de Oliveira; Chalfun, Nilton Nagib Jorge

doi:10.14295/cs.v7i1.1211

Cited by 5 publications

(2 citation statements)

References 20 publications

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“…Serapian & Prakash (2016) studied irradiated strawberries at the dose of 400 Gy and verified that the parameters a *, b *, and L * were not affected, stating that the use of low doses of irradiation does not affect the colors of these fruits. Nassur et al, (2016) also evaluated the application of different doses of gamma radiation (0.5, 1.0, 1.5 kGy) and control sample (0 kGy) in refrigerated stored strawberries (0±1°C and 90±5% RH) for 15 days and did not observe significant difference for the variables L * and chroma.…”

Section: Colormentioning

confidence: 99%

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Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Quintão

Silva

Arquelau

et al. 2020

RSD

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This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.

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Section: Colormentioning

confidence: 99%

“…Gamma radiation is a method of food preservation, which aims to maintain the quality of fruits and vegetables Fante et al, 2015;Nassur et al, 2016). The combination of this technology of food preservation with refrigeration reduces microbiological contamination and increases the shelf life of food (Hussain et al, 2010;Fante et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Quintão

Silva

Arquelau

et al. 2020

RSD

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Calcium carbide in anticipation and standardization of ripening in Cajá-manga fruits

et al. 2023

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Fruit ripening promoted by the exogenous application of ethylene analogs, such as calcium carbide, has commercial advantages. Thus, the knowledge of the responses of fruits treated with ethylene-inducing agents is essential to optimize the use of these substances. This work aimed to evaluate the influence of exposure to calcium carbide on the anticipation and standardization of postharvest ripening of cajá-manga fruits. Physiologically mature fruits were exposed to calcium carbide for 24 hours at concentrations 0, 20, 40, 80, and 110 g m-3. The fruits were stored at a temperature of 28±2 °C and evaluated at 0, 2, 4, and 6 days for the loss of fresh mass, color of the epidermis and pulp given by the CIELAB color space, titratable acidity, soluble solids content, the ratio between soluble solids content and titratable acidity, and vitamin C content. Cajá-manga fruits treated with different concentrations of calcium carbide had their ripening anticipated without compromising their characteristics. The concentrations of 20, 40, and 80 g m-3 of calcium carbide allowed the anticipation and standardization of fruit ripening within four days during storage, while for the highest concentration (110 g m-3), complete maturation was accelerated, occurring between two and four days of storage.

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Postharvest quality of fresh murici fruits as a function of storage and packing

Gomes

Pierre

Morgado

et al. 2021

Pesqui. Agropecu. Trop.

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Murici is a typical Brazilian Savanna fruit widely consumed by local communities. This study aimed to evaluate the postharvest quality of murici fruits as a function of storage and packing. The experiment followed a triple factorial scheme (3 x 2 x 9), evaluating three packing materials (polypropylene, low-density polyethylene and nylon/polyethylene), two atmosphere conditions (vacuum and non-vacuum) and 9 days of analysis (0, 2, 4, 6, 8, 10, 12, 14 and 16 days). The fruits were evaluated for fresh weight loss, firmness, total chlorophyll, total extractable polyphenols and total antioxidant activity. As for refrigeration, the vacuum treatments showed a lower fresh weight loss for fruits packed with nylon or polypropylene. Firmness decreased along the experiment, regardless of packing and atmosphere condition. The antioxidant activity increased up to the end of storage in all the treatments. Both the polypropylene and nylon/polyethylene under vacuum packing showed the best results for maintaining the murici quality.

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Doses de radiação gama na conservação da qualidade de morangos

Cited by 5 publications

References 20 publications

Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Influence of gamma radiation treatment on the profile of phenolic compounds and on the quality parameters of strawberries cv. Albion during storage

Calcium carbide in anticipation and standardization of ripening in Cajá-manga fruits

Postharvest quality of fresh murici fruits as a function of storage and packing

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