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QUALITY OF GAMMA IRRADIATED CALIFORNIA VALENCIA ORANGES.

Author(s) : NAGAI N. Y., MOY J. H.

Type of article: Article

Summary

CALIFORNIA VALENCIA ORANGES WERE IRRADIATED AT 0.30, 0.50, 0.75 AND 1.0 KILOGRAY FOR QUALITY EVALUATION AND POTENTIAL USE OF GAMMA RADIATION. FRUIT WERE OCEAN-FREIGHTED TO HONOLULU, IRRADIATED 8 DAYS AFTER HARVEST, THEN STORED FOR 7 WK AT 280 K (7 DEG C) OR 4 WK AT 280 K AND 2 WK AT 294 K (21 DEG C) (6 WK TOTAL). TREATMENTS OF 0.75 KILOGRAY MAINTAINED FRUIT QUALITIES AT 280 K UP TO 7 WK WHILE 0.50 KILOGRAY RETAINED QUALITIES WHEN FRUIT WERE STORED AT 294 K. GAMMA IRRADIATION AT 0.26-0.30 KILOGRAY CAN ACHIEVE FRUIT FLY DISINFESTATION AT PROBIT 9 SECURITY LEVEL WHILE PRESERVING MARKET QUALITIES INCLUDING ORGANOLEPTIC QUALITIES, ASCORBIC ACID, TOTAL ACIDS, AND TOTAL SOLUBLE SOLIDS.

Details

  • Original title: QUALITY OF GAMMA IRRADIATED CALIFORNIA VALENCIA ORANGES.
  • Record ID : 1985-2436
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 1; 1985.01-02; 215-219; 4 fig.; 4 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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