Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200016 |
Resumo: | This study was conducted to evaluate the physicochemical and microbiological characteristics of raspberries exposed to different radiation doses. The fruits were harvested in the city of Campestre, MG, packed in polyethylene bags, and transported to the Federal University of Lavras (UFLA), where they were separated into 4 lots. Irradiation was performed at the Center for Development of Nuclear Technology in Belo Horizonte, MG. The doses used were 0 (control), 0.5, 1.0, and 2.0 kGy. After irradiation, the fruits were transported back to UFLA and stored at 1 ºC and 95% relative humidity (RH) for 12 days. The physicochemical analyses for mass loss, total soluble solids, titratable acidity, pH, total soluble sugars, total soluble pectin, firmness, vitamin C content, total antioxidant activity, and total phenolic, and the microbiological assays (coliform at 35 and 45 ºC, psychrotrophic and filamentous fungi and yeasts) were performed after 0, 3, 6, 9, and 12 days of storage. Lower loss of mass and filamentous fungi and yeast count were observed in the irradiated fruits, and 2 kGy was determined as the most effective dose for microbial control, but this irradiation dose also resulted in increased loss of fruit firmness. |
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Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiationCo60 radiationpostharvestconservationThis study was conducted to evaluate the physicochemical and microbiological characteristics of raspberries exposed to different radiation doses. The fruits were harvested in the city of Campestre, MG, packed in polyethylene bags, and transported to the Federal University of Lavras (UFLA), where they were separated into 4 lots. Irradiation was performed at the Center for Development of Nuclear Technology in Belo Horizonte, MG. The doses used were 0 (control), 0.5, 1.0, and 2.0 kGy. After irradiation, the fruits were transported back to UFLA and stored at 1 ºC and 95% relative humidity (RH) for 12 days. The physicochemical analyses for mass loss, total soluble solids, titratable acidity, pH, total soluble sugars, total soluble pectin, firmness, vitamin C content, total antioxidant activity, and total phenolic, and the microbiological assays (coliform at 35 and 45 ºC, psychrotrophic and filamentous fungi and yeasts) were performed after 0, 3, 6, 9, and 12 days of storage. Lower loss of mass and filamentous fungi and yeast count were observed in the irradiated fruits, and 2 kGy was determined as the most effective dose for microbial control, but this irradiation dose also resulted in increased loss of fruit firmness.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200016Food Science and Technology v.33 n.2 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013005000040info:eu-repo/semantics/openAccessGuimarães,Isabela CostaMenezes,Evandro Galvão TavaresAbreu,Priscilla Silva deRodrigues,Ariel CostaBorges,Paulo Rogério SirianoBatista,Luis RobertoCirilo,Marcelo AngeloLima,Luiz Carlos de Oliveiraeng2013-06-14T00:00:00Zoai:scielo:S0101-20612013000200016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-06-14T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
title |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
spellingShingle |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation Guimarães,Isabela Costa Co60 radiation postharvest conservation |
title_short |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
title_full |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
title_fullStr |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
title_full_unstemmed |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
title_sort |
Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with different doses of gamma irradiation |
author |
Guimarães,Isabela Costa |
author_facet |
Guimarães,Isabela Costa Menezes,Evandro Galvão Tavares Abreu,Priscilla Silva de Rodrigues,Ariel Costa Borges,Paulo Rogério Siriano Batista,Luis Roberto Cirilo,Marcelo Angelo Lima,Luiz Carlos de Oliveira |
author_role |
author |
author2 |
Menezes,Evandro Galvão Tavares Abreu,Priscilla Silva de Rodrigues,Ariel Costa Borges,Paulo Rogério Siriano Batista,Luis Roberto Cirilo,Marcelo Angelo Lima,Luiz Carlos de Oliveira |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Guimarães,Isabela Costa Menezes,Evandro Galvão Tavares Abreu,Priscilla Silva de Rodrigues,Ariel Costa Borges,Paulo Rogério Siriano Batista,Luis Roberto Cirilo,Marcelo Angelo Lima,Luiz Carlos de Oliveira |
dc.subject.por.fl_str_mv |
Co60 radiation postharvest conservation |
topic |
Co60 radiation postharvest conservation |
description |
This study was conducted to evaluate the physicochemical and microbiological characteristics of raspberries exposed to different radiation doses. The fruits were harvested in the city of Campestre, MG, packed in polyethylene bags, and transported to the Federal University of Lavras (UFLA), where they were separated into 4 lots. Irradiation was performed at the Center for Development of Nuclear Technology in Belo Horizonte, MG. The doses used were 0 (control), 0.5, 1.0, and 2.0 kGy. After irradiation, the fruits were transported back to UFLA and stored at 1 ºC and 95% relative humidity (RH) for 12 days. The physicochemical analyses for mass loss, total soluble solids, titratable acidity, pH, total soluble sugars, total soluble pectin, firmness, vitamin C content, total antioxidant activity, and total phenolic, and the microbiological assays (coliform at 35 and 45 ºC, psychrotrophic and filamentous fungi and yeasts) were performed after 0, 3, 6, 9, and 12 days of storage. Lower loss of mass and filamentous fungi and yeast count were observed in the irradiated fruits, and 2 kGy was determined as the most effective dose for microbial control, but this irradiation dose also resulted in increased loss of fruit firmness. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-06-01 |
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=S0101-20612013000200016 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200016 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612013005000040 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.33 n.2 2013 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126318569324544 |