บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Induction of ionization with accelerated electrons in apricot preservation (Prunus armeniaca L., var. Bulida).

Egea I., Martinez-Madrid M.C., Sanchez-Bel P., Ballesteros P., Murcia M.A., Romojaro F.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.55

2004

บทคัดย่อ

Induction of ionization with accelerated electrons in apricot preservation (Prunus armeniaca L., var. Bulida). The apricot, like other climacteric fruits, even shows a shorter period of preservation when it is stored at temperature next to 0 °C.For this reason, there is a great interest in the study ofnew techniques which can extend their shelf life without affecting the safety and the sensorial and nutrition quality.In this way, the combination of refrigeration with ionizing radiation presents a very interesting alternative postharvest treatment.

We have study the possibility of extending the postharvest shelf life of apricots (Prunus armeniaca var. Bulida) by applying ionizing radiations by electron beams, using doses of 0.5 and 1 kGy.Changes o­n physical-chemical, physiological and nutritional parameters of the ionized apricot during storage at 2 °C have been evaluated.

The ionization treatment significantly affected the ethylene production in the apricots and caused an earlier appearance of the climacteric peak and a decrease in the ethylene concentration in that peak; this effect was more pronounced at the greatest dose (d kGy).The texture of the apricot showed a slight tendency to softening when fruits were irradiated at 1 kGy.The other physical-chemicals and nutritional parameters studied (colour, titrable acidity, soluble solid, caroteniod and vitamin C) showed no significant changes regarding the control apricots without radiating.As far as enzymes of the antioxidant system defense is concerned, o­nly peroxidase registered a significant increase in its activity, that was greater at the greatest radiation dose (1kGy).