Journal
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
Volume 88, Issue 2, Pages 941-950Publisher
ACAD BRASILEIRA DE CIENCIAS
DOI: 10.1590/0001-3765201620140617
Keywords
conservation; irradiation; potato; spoilage; storage
Categories
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES - Brazil)
Ask authors/readers for more resources
This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Agata (Solanum tuberosum L.), including budding and deterioration, with the end goal of increasing shelf life. For this, four groups of samples were harvested at the maturation stage. Three of them were separately exposed to a Co-60 source, receiving respective doses of 0.10, 0.15 and 2.00 kGy, while the non-irradiated group was kept as a control. All samples were stored for 35 days at 24 degrees C (+/- 2) and at 39% relative humidity. The following aspects were evaluated: budding, rot, loss of weight, texture, flesh color, moisture, external and internal appearance, aroma, soluble solids, titratable acidity, vitamin C, protein, starch and glucose. The results indicated that 0.15 kGy was the most effective dose to reduce sprouting and post-harvest losses, under the conditions studied.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available