ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effect of gamma radiation with and without hot water treatment on the physico-chemical, nutritive and organoleptic qualities of clementines.

Abdellaoui, S.; Lacroix, M.; Jobin, M.; Boubekri, C.; Gagnon, M.;

Postharvest physiology, pathology and technologies for horticultural commodities: recent advances. Proceedings of an international symposium held at Agadir, Morocco, 16-21 January 1994. Year: 1995 Pages: 436-445 Ref: 18 ref.

1995

บทคัดย่อ

ABSTRACT :

Clementines (cv. Marisol) from Spain were irradiated with gamma rays at doses of 0.3 and 0.5 kGy, with and without a hot water treatment (53 deg C for 5 min) and stored at 17 deg C and 46% RH for 3 weeks. They were compared with unirradiated control clementines for their shelf-life, texture, colour, pH, deg Brix, vitamin C content and organoleptic quality. Irradiated clementines were less firm than the controls. Minor changes occurred in the juice pH. Total soluble solids ( deg Brix) decreased for the irradiated clementines and a few differences were noted between the irradiated clementines given hot water treatment and the controls. Vitamin C content of treated clementines was higher than that of the controls. Organoleptic quality was maintained for the irradiated clementines. However, the hot-water-treated irradiated fruits reached the limit of acceptability after 2 weeks and were judged unacceptable from the third week. This study demonstrated that irradiation at doses of 0.3 and 0.5 kGy, as

an alternative process to quarantine treatment, preserved the qualities of clementines but the hot water treatment combined with irradiation was detrimental to their shelf-life in the chosen experimental conditions.