Effect of electron beam irradiation on quality and shelf-life of Tommy Atkins mango (Mangifera indica l.) and blueberry (Vaccinium corymbsum l.) /
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| Other Authors: | |
| Format: | Thesis eBook |
| Language: | English |
| Published: |
[College Station, Tex.] :
[Texas A&M University],
[2007]
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| Subjects: | |
| Online Access: | Link to OAK Trust copy |
| Abstract: | 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 12°C 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 shelflife of the berries stored at 5°C 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. |
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| Item Description: | "Major Subject: Biological and Agricultural Engineering" Title from author supplied metadata (automated record created on Apr. 27, 2007.) Vita. Abstract. Electronic resource. |
| Physical Description: | xviii, 289 : illustrations ; 28 cm. |
| Format: | Mode of access: World Wide Web. System requirements: World Wide Web access and Adobe Acrobat Reader. |
| Bibliography: | Includes bibliographical references. |