บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Synergy of ionizing radiation and of heating on the shelf life of the 'Italia' grape.

Domarco, R. E.; Spoto, M. H. F.; Blumer, L.; Walder, J. M. M.;

Scientia Agricola Year: 1999 Vol: 56 Issue: 4 Pages: 981-986 Ref: 15 ref.

1999

บทคัดย่อ

Synergy of ionizing radiation and of heating on the shelf life of the 'Italia' grape.

The storage behaviour of grapes cv. Italia, immersed in hot water and irradiated with different radiation doses, was studied through their chemical analysis (soluble solids, titrable acidity and pH) and sensorial analysis (overall appearance and firmness). Samples of 500 g of grapes were used in 4 replicates per treatment. Some samples were immersed in hot water (50 deg C for 5 min) before irradiation and some were irradiated at room temperature (22 deg C-25 deg C). Irradiation was performed using a Cobalt-60 source (Gammabeam-650). The dose rate was 1.89 kGy/h. The radiation doses were 0 (control), 1, 2, 3, 4 and 5 kGy. After irradiation the samples were placed in cartons and stored under refrigeration at 6-8 deg C. Chemical and sensorial analysis were performed after 60 days of storage. The titrable acidity and pH increased significantly with increasing radiation doses. The heat and gamma radiation treatments, combined or not, did not extended grape shelf life.