Effects of irradiation on respiration and ethylene production of apple slices

Abstract

Respiration and ethylene production rates of irradiated apple slices from four apple cultivars were measured for 72 h. Doses less than 1.2 kGy had no effect on rates of CO 2 production and O 2 consumption, and irradiation at doses between 1.2 and 2.4 kGy had minimal effect for all cultivars. Respiratory response of `Idared', `Law Rome' and `Empire' slices to irradiation was curvilinear, with maximum respiration occurring in the 3±6 kGy dose range. Response of `Delicious' slices was linear over the irradiation dose range (0±11 kGy) studied. Respiratory quotient increased with irradiation dose. The degree of maturity of the slices affected respiratory responses. Irradiation reduced ethylene production of all slices. These results suggest that irradiation doses of up to 2.4 kGy can be used with minimum effect on the respiratory physiology of tissues.

Impact of Modified Atmosphere Packaging on the Osmodehydrated Papaya Stability

“…Papaya is a popular tropical fruit; and the Formosa variety reaches a weight of 2 kg, requiring preparation before consumption. Combinations of several innovative processes can extend the product shelf life, ensuring its final quality (Gunes et al . 2000).…”

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review

“…Softening of apple structures are associated with changes in pectin composition. After the irradiation process, higher water‐soluble and lower oxalate soluble pectin contents were observed (Gunes, Watkins, & Hotchkiss, ). Similar results were reported by Fan, Niemera, Mattheis, Zhuang, and Olson (), who reported that irradiation at 1 kGy significantly reduced microflora population throughout 21‐day storage period; however, it also reduced fruit firmness and caused browning.…”

Efecto de las condiciones de operación en los cambios fisicoquímicos y fisiológicos de frutas mínimamente procesadas por deshidratación osmótica

“…Recientemente, la irradiación se ha propuesto como una herramienta para prevenir la contaminación microbiana en una gran variedad de alimentos frescos y procesados (Gunes et al, 2000) demostrándose que la aplicación de dosis relativamente bajas de radiaciones gamma es una herramienta potencial para alargar la vida de poscosecha de muchas frutas y vegetales frescos (Skou et al, 1974;Thomas, 1988;Lescano, 1994;Gautam et al, 1998;Beaulieu et al, 1992Beaulieu et al, y 1999Benoît et al, 2000).…”

“…Chervin et al (1992), encontraron que la irradiación redujo la TR y la producción de etileno en zanahorias. En el caso de la manzana, Gunes et al, (2000) observaron que la irradiación de las láminas de manzana en dosis superiores a 1.2 kGy aumentó la tasa respiratoria y disminuyó la producción de etileno. Sin embargo, la estimulación de la tasa de respiración disminuyó después de 72 h de la irradiación, y por tanto, a largo plazo, los efectos de la irradiación en las tasas metabólicas podrían ser mínimos.…”