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GAMMA IRRADIATION, HOT WATER AND IMAZALIL TREATMENTS ON DECAY ORGANISMS AND PHYSICAL QUALITY OF STORED NETTED MUSKMELON FRUIT
Author(s) -
LESTER GENE
Publication year - 1989
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1989.tb00004.x
Subject(s) - browning , irradiation , horticulture , moisture , membrane permeability , chemistry , gamma irradiation , fungicide , water content , food science , membrane , biology , biochemistry , physics , organic chemistry , nuclear physics , engineering , geotechnical engineering
Nonchemical treatments of gamma irradiation (2 Kilograys) and hot water (57°C) and the fungicide imazalil (1000 ppm) were compared with and without shrink‐film wrap for effects on decay and physical quality of netted muskmelon fruit stored at 4°C for 0 through 60 days. Gamma irradiation was ineffective in controlling decay and surface molds, and injurious to physical quality by decreasing firmness, increasing fresh weight loss, membrane leakage and vein track browning. Hot water treatment coupled with shrink‐film wrap was effective in controlling decay activity and maintaining physical quality up to 20 days storage. Imazalil coupled with shrink‐film wrap controlled the incidence and severity of decay and maintained fruit firmness, moisture loss, membrane permeability and vein track browning for almost 60 days storage.