The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

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

“…Similarly, Fan et al (2005) reported that irradiation did not affect TSS of sliced apple. Prakash, Manley, Decosta, Caporaso, and Foley (2002) demonstrated that there was no change in TSS of diced tomato, which was given an irradiation treatment.…”

“…Prakash et al (2002) reported that irradiation at 0.5 kGy can reduce the microbial counts of diced tomatoes substantially to improve the microbial shelf-life without any adverse effects on the sensory qualities. Chaudry et al (2004) reported that the microbiological quality of the irradiated sliced carrots was better than that of non-irradiated sliced carrots.…”

Bioactive compounds and physical and chemical characteristics of mini tomatoes: influence of postharvest treatments

“…By the end of storage, gamma radiation treatment showed the higher SS content (6.27°Brix) in comparison to other treatments, this value was constant since the 12 th day of storage. GUILLEN et al, 2007), while gamma radiation (doses until 3 kGy) and edible coatings treatments may not significantly change SS from the untreated fruit (SHURONG et al, 2005;PRAKASH et al, 2002;KHAN, 2012;MEJIA-TORRES et al, 2009), which was not observed in the present study for irradiated fruits.…”

“…Studies have suggested that application of 1-MCP may prevent quickly changes in SS in tomatoes due to the delaying in ripening process (GUILLEN et al, 2007), while gamma radiation (doses until 3 kGy) and edible coatings treatments may not significantly change SS from the untreated fruit (SHURONG et al, 2005;PRAKASH et al, 2002;MEJIA-TORRES et al, 2009). …”

“…Tomato (Solanum lycopersicum) is one of the most cultivated vegetable in the world and has a great popularity in today's maket, both as a processed ingredient or as a fresh fruit (PRAKASH et al, 2002). Its consumption has been associated to health benefits, because of the content of antioxidants such as lycopene, β-carotene, flavonoids, vitamin C and many essential nutrients (MARTINEZ-VALVERDE et al, 2002;.…”