Studies on enhancing the keeping quality of peach (Prunus persica Bausch) Cv. Elberta by gamma-irradiation

被引：34
|
作者：
Hussain, P. R. [1 ]
Meena, R. S. [1 ]
Dar, M. A. [1 ]
Wani, A. M. [1 ]
机构：
[1] Bhabha Atom Res Ctr, Nucl Res Lab, Srinagar 190006, Jammu & Kashmir, India
来源：
RADIATION PHYSICS AND CHEMISTRY | 2008年 / 77卷 / 04期
关键词：
gamma-irradiation; peach; keeping quality; firmness; anthocyanin; water-soluble pectic fractions; decay percentage;
D O I：
10.1016/j.radphyschem.2007.08.003
中图分类号：
O64 [物理化学（理论化学）、化学物理学];
学科分类号：
070304 ; 081704 ;
摘要：
The effect of gamma-irradiation on keeping quality of peach fruit was studied. The fruit, after harvesting at proper maturity stage, was irradiated in the dose range of 1.0-2.0 kGy, stored tinder ambient (temp. 25 +/- 2 degrees C, RH 70%) and refrigerated (temp. 3 +/- 1 degrees, RH 80%) conditions and evaluated periodically for firmness, total soluble solids (TSS), anthocyanins, water-soluble pectic fractions, loss in weight and decay percentage. The anthocyanin evaluation of the fruits revealed that irradiation enhanced the colour development under both the storage conditions. The gamma-irradiation dose range of 1.2-1.4kGy proved effective in maintaining higher TSS concentration, reducing weight loss and significantly (p <= 0.05) delaying the decaying of the fruit by 6 days under ambient conditions and by 20 days under refrigerated storage conditions. (C) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码：473 / 481
页数：9
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