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OPTIMIZING ELECTRON BEAM IRRADIATION OF “TOMMY ATKINS” MANGOES ( MANGIFERA INDICA L.)
Author(s) -
MORENO MARIA A.,
CASTELLPEREZ M. ELENA,
GOMES CARMEN,
DA SILVA PAULO F.,
KIM JONGSOON,
MOREIRA ROSANA G.
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00111.x
Subject(s) - mangifera , irradiation , ascorbic acid , chemistry , aroma , food science , horticulture , food irradiation , relative humidity , biology , physics , nuclear physics , thermodynamics
We determined the optimum irradiation treatment for decontamination of physiologically mature fresh “Tommy Atkins” mangoes, without detriment to the fruits' sensory and chemical properties. Mangoes were irradiated at 1.0, 1.5 and 3.1 kGy using a 10‐MeV linear accelerator (14‐kW LINAC, double beam mode). Mangoes were stored for 21 days at 12C and 62.7% relative humidity with nonirradiated fruits as controls. Dose distribution within the fruit was determined using Monte Carlo techniques. Irradiation did not affect the overall sensory quality of mangoes at doses up to 1.5 kGy. Only fruits irradiated at 3.1 kGy were unacceptable by the panelists. Irradiation at 3.1 kGy enhanced the fruit's aroma characteristics. Irradiation at all levels caused a significant ( P ≤ 0.05) decrease ( ∼ 50–70%) in ascorbic acid content by the end of storage. Mangoes irradiated at 1.5 and 3.1 kGy had slightly higher levels of phenolics than the control (27.4 and 18.3%, respectively). E‐beam irradiation of Tommy Atkins mangoes up to 3.0 kGy causes no detriment to the fruit's overall sensory and chemical quality.