Quality parameters of tomatoes submitted to different doses of gamma radiation

Abstract

Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.

Integrated electron beam irradiation treatment with hydrogen peroxide aqueous solution to inactivate Salmonella on grape tomatoes

“…These findings agree with the study on cherry tomatoes by Guerreiro et al (2016) who found no effect due to gamma irradiation at 1.3 kGy compared to untreated samples—color is strongly affected by fruit ripeness. Similar findings were reported by Desai and Joshi (2018), Loro et al (2018), and Munir et al (2018) at slightly higher doses. Since the values of all irradiated samples were not different ( p > .05) from those for the controls in our study, the applied doses did not induce changes in the color of tomatoes that could result in noticeable sensory quality degradation.…”

“…Firmness as the peak force from a compression test using a small cylindrical probe (2–4 mm diameter) is a common method to evaluate texture of tomatoes (Al‐Dairi et al, 2021; Guerreiro et al, 2016; Loro et al, 2018). Changes in firmness (texture) were evaluated using a TA‐CT3 Brookfield Texture Analyzer (Brookfield AMETEK, MA).…”

“…The combination of ionizing radiation and H 2 O 2 for washing fresh produce has promise to reduce microbial risk during postharvest processing of fresh produce (Hong et al, 2019; Loro et al, 2018; Miklos et al, 2018; Omac et al, 2021). Nevertheless, not much research has been done on quantifying the effectiveness of low‐dose e‐beam irradiation when used in combination with sanitizers such as H 2 O 2 solutions for produce decontamination purposes in terms of DUR and inactivation kinetics to determine radiation D 10 values.…”

“…The combination of ionizing radiation and H 2 O 2 for washing fresh produce has promise to reduce microbial risk during postharvest processing of fresh produce (Hong et al, 2019;Loro et al, 2018;Miklos et al, 2018;Omac et al, 2021) Individual TSA slants with growth of each isolate were stored at 5 C as working cultures and used within 30 days.…”

Determine the Gamma Radiation Technique to Sterilization of Insects from Risk Factor

“…Irradiation of male insects might end in dominant deadly mutations within the spermatozoan, killing spermatogonia cells, inactivation of the spermatozoan, and weakening of the males. Reckoning on the dose and age or physiological state of the insect, irradiation of the actively growing stages of the Associate in Nursing insect will have many effects [7]. The majority of genetic sterility is caused by irradiation, which results in failure of spermatozoan bundles to separate, lack of motility within the spermatozoa, failure of the spermatozoan to maneuver through the spermatheca, or other malfunctions that may stop copying and can be induced in either sex by selecting the appropriate dose and biological process stage [8].…”