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Effects of Gamma Irradiation Combined with Hot Dipping on Quality of “Kensington Pride” Mangoes
Author(s) -
JESSUP ANDREW J.,
RIGNEY CHRISTOPHER J.,
WILLS PAMELA A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09305.x
Subject(s) - irradiation , horticulture , flesh , gamma irradiation , chemistry , benomyl , softening , biology , materials science , fungicide , physics , nuclear physics , composite material
Market mature “Kensington pride” mangoes, dipped in a benomyl solution (500 ppm a.i.) or in hot water at 527deg;C for 5 min, were irradiated in air at intervals of up to 42 hr after dipping at doses up to 1000 Gray (Gy). Irradiation retarded skin coloration, with a proportion of those dosed at 600 Gy and 10000Gy not coloring normally, and some developing undesirable skin bronzing at 1000 Gy. Irradiation did not affect flesh softening. Hot dip treatments accelerated skin coloration and the longer the interval between dipping and irradiation the more this was evident. Irradiation delayed ripe fruit rot in mangoes. A hot benomyl dip in combination with irradiation between 75 Gy and 600 Gy preserved fruit quality with negligible adverse phytotoxic Effects.