Effect of gamma irradiation combined with hot water dip and transportation from Thailand to Canada on biochemical and physical characteristics of Thai mangoes (Nahng Glahng Wahn variety)

Gagnon, M.; Lacroix, Monique; Pringsulaka, V.; Latreille, B.; Jobin, M.; Nouchpramool, K.; Prachasitthisak, Y.; Charoen, S.; Adulyatham, P.; Lettre, J.; Grad, Bartłomiej

doi:10.1016/0969-806x(93)90250-x

Cited by 18 publications

(7 citation statements)

References 2 publications

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“…These findings were observed by other authors (Moreno et al, 2006;Gagnon et al, 1993;Frylinck et al, 1987) that can be associated with degradative changes in the middle lamella of plant cell walls resulting in a lower resistance of the tissues to shear and compression forces . This decay in texture occurred markedly for irradiated mangoes at 1 kGy but not for irradiated ones at 0.4 kGy.…”

Section: Resultssupporting

confidence: 70%

Advances in commercial application of gamma radiation in tropical fruits at Brazil

Sabato

Silva²,

Cruz

et al. 2009

Radiation Physics and Chemistry

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Section: Resultssupporting

confidence: 70%

Advances in commercial application of gamma radiation in tropical fruits at Brazil

Sabato

Silva²,

Cruz

et al. 2009

Radiation Physics and Chemistry

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“…Other factor that contributes to reduction of texture was the storage temperature. From this point of view, Gagnon et al (1993) also demonstrated temperature was relevant to quality of mangoes in the experimental part carried out in Thailand (18°C) where an earlier and more quickly reduction of texture compared to the experiment carried out simultaneously in Canada but in lower storage temperature (15°C). Visual observation showed that irradiation fruits presented pulp browning when fruits were in degree 5 of maturity and softer texture, occurring in 1.0 kGy more frequently than in 0.4 kGy.…”

Section: Physico Chemical Analysismentioning

confidence: 84%

Study of physical–chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment

Sabato¹,

Silva²,

Cruz³

et al. 2009

Food Control

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“…The causal fungus of anthracnose was sensitive to hot water, and dipping for 5 minutes at 55°C could be sufficient to control this disease. For example in mangoes, the percentage of rotted fruits increased more slowly and the development of ripe skin color was delayed for hot water dipped plus irradiation as compared to the control and irradiated only fruit [17,30].…”

Section: Combination With Heat Treatmentmentioning

confidence: 99%

Combination irradiation treatments for food safety and phytosanitary uses

Follett¹

2015

Stewart Postharvest Review

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Abbreviations Irradiation for food safety and preservation Several food preservation systems such as heating, refrigeration and addition of antimicrobial compounds can be used to reduce the risk of food poisoning. Current trends towards improvement in safety, quality and convenience of foods, and saving energy in food processing and distribution are increasing interest in developing new combinations of methods for food preservation. Combination of irradiation treatment with other preservative agents seems to be of potential importance in enhancing the effectiveness and reducing the energy or dose Purpose of the review: Combination of irradiation treatment with other preservation techniques is of potential importance in enhancing the effectiveness and reducing the energy or dose requirement for destroying food borne illness and spoilage organisms while retaining or improving product quality. Phytosanitary irradiation to control quarantine pests, particularly insects, in traded fresh commodities may also benefit from combination with other disinfestation techniques to enhance effectiveness, and to reduce costs, treatment time, and product damage. Main findings: Combined preservation treatments can be beneficial to eliminate pathogenic bacteria due to the synergistic or additive effect of the treatments. It also permits less extreme use of a single treatment which may protect the sensory quality of the foods. Combination with modified atmosphere packaging (MAP), refrigeration, freezing or heating has great potential for improving the quality and the safety of fresh and processed foods. Irradiation and heat treatments reduce the numbers of pathogenic bacteria and the level of normal flora, while MAP and cold suppresses the growth of the survivors during subsequent storage. The use of natural antimicrobials at concentrations that do not affect the sensory qualities can increase the relative sensitivity of bacteria by >4-fold and can reduce the radiation dose necessary to eliminate pathogens. Natural antimicrobials are normally not stable over time; microencapsulation and the use of edible coatings can improve stability of antimicrobial formulations and prolong their bioactivity. Phytosanitary irradiation doses to control insects (50 to 400 Gy) are relatively low compared to doses for food safety and sterilization applications. Lowering doses further could save money on treatment costs by reducing treatment time, increasing the capacity of irradiation facilities, and reducing any problems with commodity quality. Combining irradiation with other insect disinfestation modalities such as cold, heat, fumigation, modified atmospheres, and chemical insecticides is a possible means to reduce the radiation dose, and the duration, level, or concentration of the companion treatment while meeting the technical objectives of the quarantine treatment. Irradiation in combination with cold is particularly promising, as it may be a means to reduce the duration and therefore costs of current cold treatment protocols. Irradiation may al...

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Effect of gamma irradiation combined with hot water dip and transportation from Thailand to Canada on biochemical and physical characteristics of Thai mangoes (Nahng Glahng Wahn variety)

Cited by 18 publications

References 2 publications

Advances in commercial application of gamma radiation in tropical fruits at Brazil

Advances in commercial application of gamma radiation in tropical fruits at Brazil

Study of physical–chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment

Combination irradiation treatments for food safety and phytosanitary uses

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