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Preservation of oil palm fruit and oil palm fruit mesocarp by gamma irradiation
Author(s) -
Takyi Etor E. K.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320912
Subject(s) - palm oil , palm , organoleptic , shelf life , horticulture , elaeis guineensis , food science , biology , environmental science , agronomy , physics , quantum mechanics
Experiments were conducted to determine the potential of gamma radiations in the extension of the shelf‐life of oil palm fruit and oil palm fruit mesocarp. In the course of the experiment, it was observed that even though palm fruits in their harvested form, went bad within 3 days post‐harvest, their shelf‐life can be extended to at least 2 months through preparation of dry oil palm fruit mesocarp. Furthermore, despite the fact that gamma radiation cannot be used to prolong the shelf‐life of oil palm fruit proper, it can be used to drastically reduce the mould load in the dry palm fruit mesocarps, thereby further enhancing their keeping quality and consumer acceptance. Chemical and organoleptic analyses of fat extracted from irradiated, dry oil palm fruit mesocarp show that there is practically no radiation effect. The significance of these observations is discussed in relation to the possible acceptance of radiation‐preservation of oil palm fruit mesocarp commercially.