The main goal of this research was to determine the feasibility of using electron
beam irradiation as an alternative disinfestation technology while preserving the overall
quality of mangoes, and to verify its suitability for the preservation shelf life of
blueberries.
Physicochemical and sensory characteristics of the fruits were evaluated.
Mangoes were irradiated at 1.0, 1.5 and 3.1 kGy using a 10MeV (10 kW) linear
accelerator (LINAC) with double beam fixture. Samples were stored at 12úC and 62.7%
RH for 21 days. Blueberries packed in plastic clamshell containers were irradiated at 1.1,
1.6 and 3.2 kGy doses using the same linear accelerator with a single beam. The shelf
life of the berries stored at 5úC and 70.4% RH was evaluated for 14 days. The firmness
of mangoes irradiated at 1.5 and 3.1 kGy significantly (p > 0.05) decreased during
storage. There was a reduction of total sugars (8.1% and 14.1%) in samples irradiated at
1.0 kGy and 1.5 kGy, respectively. All irradiated mangoes had significantly lower (50- 70 %) ascorbic acid content throughout storage. The phenolic compounds increased in
samples irradiated at 1.5 kGy (27.4%) and 3.1 kGy) (18.3%). Sensory evaluation of the
fruits irradiated with 3.1 kGy showed significantly less acceptability for overall quality,
color, texture and aroma. Irradiation of blueberries at 1.1 kGy had no significant (p >
0.05) effect on the fruits' physicochemical characteristics with the exception of ascorbic
acid which decreased by 17% after 14 days. A significant decrease in texture (firmness)
of irradiated berries was observed during storage time. Total sugars decreased in all
irradiated fruits while total phenolics and tannins increased (10 -20%). Sensory attributes
of samples irradiated with 1.1 kGy and 1.6 kGy were found acceptable by the panelists.
The high dose-treated fruits were considered unacceptable.
The results from this research suggest that a 1.5 kGy is the best treatment to
maintain the quality attributes of mangoes and increase the shelf life by three days. The
electron beam irradiation of packed blueberries at doses of 1.1 and 1.6 kGy ensures and
enhances the quality and the shelf life of blueberries up to 14 days.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/4726 |
| Date | 25 April 2007 |
| Creators | Moreno Tinjaca, Maria Alexandra |
| Contributors | Castell-Perez, Elena |
| Publisher | Texas A&M University |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis, text |
| Format | 10341964 bytes, electronic, application/pdf, born digital |
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