Quality parameters of tomatoes submitted to different doses of gamma radiation

Detalhes bibliográficos
Autor(a) principal: Loro,Ana Carolina
Data de Publicação: 2018
Outros Autores: Botteon,Victor Wilson, Spoto,Marta Helena Fillet
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474
Resumo: Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.
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spelling Quality parameters of tomatoes submitted to different doses of gamma radiationPhysicochemical analysisIonizing radiationFood irradiationStorage periodLycopeneTomatoAbstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.16817info:eu-repo/semantics/openAccessLoro,Ana CarolinaBotteon,Victor WilsonSpoto,Marta Helena Filleteng2018-12-03T00:00:00Zoai:scielo:S1981-67232018000100474Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2018-12-03T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Quality parameters of tomatoes submitted to different doses of gamma radiation
title Quality parameters of tomatoes submitted to different doses of gamma radiation
spellingShingle Quality parameters of tomatoes submitted to different doses of gamma radiation
Loro,Ana Carolina
Physicochemical analysis
Ionizing radiation
Food irradiation
Storage period
Lycopene
Tomato
title_short Quality parameters of tomatoes submitted to different doses of gamma radiation
title_full Quality parameters of tomatoes submitted to different doses of gamma radiation
title_fullStr Quality parameters of tomatoes submitted to different doses of gamma radiation
title_full_unstemmed Quality parameters of tomatoes submitted to different doses of gamma radiation
title_sort Quality parameters of tomatoes submitted to different doses of gamma radiation
author Loro,Ana Carolina
author_facet Loro,Ana Carolina
Botteon,Victor Wilson
Spoto,Marta Helena Fillet
author_role author
author2 Botteon,Victor Wilson
Spoto,Marta Helena Fillet
author2_role author
author
dc.contributor.author.fl_str_mv Loro,Ana Carolina
Botteon,Victor Wilson
Spoto,Marta Helena Fillet
dc.subject.por.fl_str_mv Physicochemical analysis
Ionizing radiation
Food irradiation
Storage period
Lycopene
Tomato
topic Physicochemical analysis
Ionizing radiation
Food irradiation
Storage period
Lycopene
Tomato
description Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.16817
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.21 2018
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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