Study of physical–chemical and sensorial properties of irradiated Tommy Atkins mangoes ( Mangifera indica L.) in an international consignment
Tommy Atkins mangoes from Brazil were sent to Canada after being submitted to a thermal treatment (46.1 °C, 110 min – control) and to a gamma irradiation treatment (doses 0.4 and 1.0 kGy). The fruits were stored at 11 °C during 10 days until the international transportation and kept at an environmen...
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Published in | Food control Vol. 20; no. 3; pp. 284 - 288 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.03.2009
|
Subjects | |
Online Access | Get full text |
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Summary: | Tommy Atkins mangoes from Brazil were sent to Canada after being submitted to a thermal treatment (46.1
°C, 110
min – control) and to a gamma irradiation treatment (doses 0.4 and 1.0 kGy). The fruits were stored at 11
°C during 10 days until the international transportation and kept at an environmental condition (22
°C) during 12 days, where their physical–chemical and sensorial properties were evaluated. Analysis of visual parameters showed that irradiation treatment influenced the maturity index. Mass loss was around 5% for all fruits, from the three treatments, and incidence of end rot was lower for irradiated fruits. Physico-chemical analysis presented some significant differences and irradiated mangoes at 1.0
kGy had lower values than control ones (
p
⩽
.05) for texture for each day of analysis. Sensory evaluation demonstrated that panelists perceived few differences among treatments. |
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Bibliography: | http://dx.doi.org/10.1016/j.foodcont.2008.05.005 |
ISSN: | 0956-7135 1873-7129 |
DOI: | 10.1016/j.foodcont.2008.05.005 |