Effect of low dose irradiation on composition of tropical fruits and vegetables

Mitchell, Gregory E.; McLauchlan, Richard L.; Isaacs, A.R.; Williams, David; Nottingham, Stephen M.

doi:10.1016/0889-1575(92)90063-p

Cited by 45 publications

(32 citation statements)

References 4 publications

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“…Irradiation is known to break down starch and other carbohydrates to simpler sugars (Wu, Shu, Wang, & Xia, 2002). Mitchell, McLauchlan, Isaacs, Williams, and Nottingham (1992) reported irradiation had no effect on the sucrose and fructose content of custard apples at 75 and 300 Gy but a significant increase was observed in the glucose levels. In the same experiment, no effect was observed in the fructose and glucose content in lemons at 75 Gy but an increase was recorded for the sucrose content.…”

Section: Tablementioning

confidence: 98%

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

et al. 2015

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Section: Tablementioning

confidence: 98%

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

et al. 2015

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“…Mitchell et al (1992) studied the irradiation effect on horticultural crops at relatively low doses and found that irradiation at 300 Gy had no significant effects on AA and DHA. Irradiation at 75-100 Gy irreversibly inhibited sprouting of potatoes regardless of storage temperature.…”

Section: Irradiationmentioning

confidence: 99%

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Lee

Kader

2000

Postharvest Biology and Technology

1,891

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Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O 2 and/or up to 10% CO 2 atmospheres; higher CO 2 levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.

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“…Effect of gamma irradiation on the protein of rat diet Vitamin C, vitamin B1, and, vitamin E are reduced in foods exposed to commercial levels of irradiation (1 kGy -4.5 kGy). At the low doses of 0.3 to 0.75 kGy, food irradiation has been found to destroy up to 11% of vitamin C in fruit before storage, and up to 79% of vitamin C after three weeks of storage (Mitchell et al, 1992). Additionally, at the limit of its shelf life (270 days) irradiated mango pulp contains 57% less vitamin C than non-irradiated mango pulp at the limit of its shelf life (60 days).…”

Section: Type Of Food Effect Of Irradiationmentioning

confidence: 99%

Sterilization by Gamma Irradiation

Aquino¹

2012

Gamma Radiation

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Effect of low dose irradiation on composition of tropical fruits and vegetables

Cited by 45 publications

References 4 publications

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

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

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Sterilization by Gamma Irradiation

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