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.
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Instituto de Tecnologia de Alimentos - ITAL
2018
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oai:scielo:S1981-672320180001004742018-12-03Quality parameters of tomatoes submitted to different doses of gamma radiationLoro,Ana CarolinaBotteon,Victor WilsonSpoto,Marta Helena Fillet Physicochemical analysis Ionizing radiation Food irradiation Storage period Lycopene Tomato 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.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.21 20182018-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474en10.1590/1981-6723.16817 |
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Loro,Ana Carolina Botteon,Victor Wilson Spoto,Marta Helena Fillet |
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Loro,Ana Carolina Botteon,Victor Wilson Spoto,Marta Helena Fillet Quality parameters of tomatoes submitted to different doses of gamma radiation |
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Loro,Ana Carolina Botteon,Victor Wilson Spoto,Marta Helena Fillet |
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Loro,Ana Carolina |
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Quality parameters of tomatoes submitted to different doses of gamma radiation |
title_short |
Quality parameters of tomatoes submitted to different doses of gamma radiation |
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Quality parameters of tomatoes submitted to different doses of gamma radiation |
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Quality parameters of tomatoes submitted to different doses of gamma radiation |
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Quality parameters of tomatoes submitted to different doses of gamma radiation |
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quality parameters of tomatoes submitted to different doses of gamma radiation |
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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. |
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Instituto de Tecnologia de Alimentos - ITAL |
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2018 |
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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474 |
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AT loroanacarolina qualityparametersoftomatoessubmittedtodifferentdosesofgammaradiation AT botteonvictorwilson qualityparametersoftomatoessubmittedtodifferentdosesofgammaradiation AT spotomartahelenafillet qualityparametersoftomatoessubmittedtodifferentdosesofgammaradiation |
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