Some physiological effects of gamma irradiation on lemon fruit

Maxie, E.C.; Eaks, Irving L.; Sommer, N. F.

doi:10.1016/s0033-7560(64)80007-7

Cited by 26 publications

(10 citation statements)

References 6 publications

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“…Strawberries (Shasta variety, Fragaria sp.) presented minute, non-significant decrease in vitamin C levels when submitted to 1.0-2.0 kGy doses, during two and 11 days of storage at 5°C (Maxie et al, 1964). Similar observations were reported by Lopez et al (1967).…”

Section: Fruits and Vegetablessupporting

confidence: 89%

“…Nonsignificant losses of ascorbic acid were observed in the oranges irradiated and stored at 0ºC during 100 days. However, reduction of ascorbic acid content was observed in the lemons irradiated and stored at 15ºC during one month (Maxie et al, 1964). Grapefruit Rio Red variety (Citrus paradisi Macf.)…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

“…Ascorbic acid is one of the most sensitive vitamins to irradiation (Kilcast, 1994), but there are many fruit in which the level of ascorbic acid is not significantly reduced in tolerable doses (Maxie et al, 1964). Reduction of vitamin C contents with increasing irradiation doses were observed in orange, tangerine, tomato and passion fruit juices, with orange and tangerine being the most sensitive to irradiation (Munhoz-Burgos, 1985).…”

Section: Fruit Juicementioning

confidence: 99%

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Ionizing radiation effects on food vitamins: a review

Dionísio

Gomes

Oetterer

2009

Braz. arch. biol. technol.

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Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.

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Section: Fruits and Vegetablessupporting

confidence: 89%

Section: Fruits and Vegetablesmentioning

confidence: 99%

Section: Fruit Juicementioning

confidence: 99%

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Ionizing radiation effects on food vitamins: a review

Dionísio

Gomes

Oetterer

2009

Braz. arch. biol. technol.

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“…Biale et al (2), usinga a manomiietric technique, founid no evidence for ethylenie production by lemiioni fruits; but when Burg and Bturg (4) employe(d a highly selnsitive gas chromatograph, they founid the internal atmosphere of lemon fruits containie(d 0.11 to 0.17 ppm ethylene. Mlaxie et al (7) showed that 50 kilorads (Krad) or more of gaimma radiationl ilmarkedly stillmulated CO.. evolutioni by lemiioln frtits. They note(l that irradiated fruit degreened muitich more rapidly than unirradiated fruit, suggestilng that radiation stimulated the produtctioll of ethylenie.…”

Section: Introductionmentioning

confidence: 99%

Effect of Gamma Radiation on Rate of Ethylene and Carbon Dioxide Evolution by Lemon Fruit

et al. 1965

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“…No entanto, Maxie & Sommer (1968) observaram apenas 3,6% de perda da vitamina em laranjas irradiadas com esta dose. Maxie et al (1964) não observaram perdas significativas de ácido ascórbico em laranjas irradiadas e armazenadas a 0 o C por 100 dias. No entanto, verificaram redução no conteúdo de ácido ascórbico em limões irradiados e armazenados a 15 o C por um mês.…”

Section: Resultsunclassified

Radiação gama na conservação do suco natural de laranja

Iemma

Alcarde

Domarco

et al. 1999

Sci. agric. (Piracicaba, Braz.)

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RESUMO: Este trabalho estudou o efeito da radiação gama na população microbiológica, teor de sólidos solúveis, acidez titulável, pH and conteúdo de vitamina C do suco natural de laranja. A atividade microbiana pode causar a deterioração do suco de laranja. A irradiação é um processo de conservação de alimentos através da eliminação dos microrganismos, porém pode afetar algumas características do produto. O delineamento experimental foi em esquema fatorial 4x5 referentes ao controle mais 3 doses de radiação (2,0; 4,0 and 6.0 kGy) e 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) com 2 repetições. As amostras de suco natural foram extraídas de laranjas da variedade "Pêra", irradiadas a uma taxa de dose de 2,0 kGy por hora (cobalto-60), e em seguida foram armazenadas sob refrigeração (5 ± 3 o C). Os resultados mostraram pequenas variações no teor de sólidos solúveis, acidez titulável e pH, em relação aos tratamentos testados. A razão sólidos solúveis/acidez titulável foi determinada e também mostrou pequena variação em todos os tratamentos. Com o aumento da dose de radiação e o prolongamento do período de armazenamento houve redução no conteúdo de vitamina C do suco. A radiação gama se mostrou eficaz na redução da população microbiana do suco de laranja. Palavras-chave: radiação gama, suco de laranja, conservação GAMMA RADIATION AND THE CONSERVATION OF NATURAL ORANGE JUICEABSTRACT: The effect of gamma radiation was evaluated on the microbiological population, soluble solids content, acidity, pH and ascorbic acid content of natural orange juice. Microbial activity may cause deterioration of orange juice. Irradiation is a process of food conservation which eliminates microorganisms. Neverthless radiation may affect some characterisitics of irradiated foods. The experimental design was a 4x5 factorial scheme, including control and 3 rates of irradiation (2.0, 4.0 and 6.0 kGy) and 5 storage periods (1, 7, 14, 21 and 28 days), with 2 replicates. Samples of juice were extracted from variety "Pera" oranges and irradiated at a rate of 2.0 kGy/h ( 60 Cobalt) and thereafter stored at 5 ± 3 o C. Results showed small changes in soluble solids content, acidity and pH, for all treatments. The ratio soluble solids/acidity was also determined and showed little variation for all treatments. There was a reduction on ascorbic acid content of the orange juice with increased radiation dosage and storage time. Gamma radiation was effective in reducing the microbiological population of the juice.

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Some physiological effects of gamma irradiation on lemon fruit

Cited by 26 publications

References 6 publications

Ionizing radiation effects on food vitamins: a review

Ionizing radiation effects on food vitamins: a review

Effect of Gamma Radiation on Rate of Ethylene and Carbon Dioxide Evolution by Lemon Fruit

Radiação gama na conservação do suco natural de laranja

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