Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment

Effect of γ-irradiation on physico-chemical and microbiological properties of mango (Mangifera indica L.) juice from eight Indian cultivars

“…Irradiation, irrespective of the dose, had no effect on TSS of juice samples from all cultivars ( Table 2). The present results are in close agreement with the findings of Shahbaz et al (2014), who reported TSS of the pomegranate juice was not affected at different irradiation doses (0.4, 1 and 2 kGy) studied. Sadoughi et al (2012) reported no significant change (P 40.05) in the TSS of onion puree as a consequence of γ-irradiation.…”

“…Conflicting results have been reported about the irradiation effect on TA in different fruit juices. Similar to the present results, Shahbaz et al (2014) reported TA in the pomegranate juice samples remained unaffected at 0.4 kGy but a significant decrease was observed at 1 and 2 kGy treatments. Fan et al (2005) reported irradiation doses at 0.5 and 1.0 kGy did not change the TA values of sliced apples, which were initially treated with 7% calcium ascorbate.…”

“…However, compared to the control, slight variations were observed among different doses (0.5, 1 and 3 kGy) for the RS content (Table 4). Similar findings have been reported by Shahbaz et al (2014) in which the γ-irradiation had no effect on total sugars of pomegranate juice, however reducing sugars were slightly increased, compared to control. Our findings were also in agreement with El-Samahy et al (2000) in which no effect from the γ-radiation (0.5-1.5 kGy) was observed on the total sugars content of mangoes but the reducing sugars were slightly higher than control levels.…”

“…Sugars and acids in fruits significantly influence the flavour, appearance, chemical and sensory characteristics. Most of the available literature describes the titration based Lane-Eynon method for the determination of sugars in fruit juices (Shahbaz et al, 2014). However, titration methods have several disadvantages such as the final results largely depend on precise reaction times, temperature and reagent concentration.…”

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

“…Além disso, durante o processamento e o armazenamento, podem ocorrer mudanças na coloração dos produtos, induzidas pela reação de Maillard, por escurecimento enzimático, Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento Aranha, J. B. et al alterações no pH, na acidez e na temperatura de armazenamento, e por degradação de pigmentos, o que pode ser uma consequência do processo de irradiação (SHAHBAZ et al, 2014;NARESH et al, 2015), justificando os possíveis motivos para a alteração da coloração da farinha avaliada.…”