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Effect of Gamma Irradiation on the Carotene Content of Mangos and Red Capsicums
Author(s) -
MITCHELL GREGORY E.,
McLAUCHLAN RICHARD L,
BEATTIE TIM R.,
BANOS CONNIE,
GILLEN ASHLEY A.
Publication year - 1990
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.1365-2621.1990.tb01635.x
Subject(s) - irradiation , carotene , chemistry , gamma irradiation , beta carotene , food science , zoology , radiochemistry , horticulture , carotenoid , biology , physics , nuclear physics
Gamma irradiation of red capsicums (cv. Five Star) at 75 and 300 Gy had no significant effects on the carotene level of unstored red capsicums or red capsicums stored at 5°C for 3 wk. Gamma irradiation of mangos (cv. Kensington Pride) at 75, 300 and 600 Gy had no significant effects on the carotene content. Altering the conditions of irradiation (lower temperature, nitrogen atmosphere, lower dose rate) resulted in slightly higher carotene levels than those associated with irradiation under normal ambient conditions.