Open AccessGamma Radiation Effects on Biochemical Compojients of Puerto Rican Mangos
Author(s) -
J. Cuevas-Ruíz,
Horace D. Graham,
R. A. Luse
Publication year - 2021
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v56i1.10883
Subject(s) - ascorbic acid , food spoilage , carotenoid , pasteurization , ripening , food science , shelf life , horticulture , irradiation , chlorophyll , biology , chemistry , botany , bacteria , genetics , physics , nuclear physics
The effects of gamma radiation were investigated on the content of ascorbic acid, total carotenoids, total carbohydrates and titratablc acidity in five varieties of mangos grown in Puerto Rico. Irradiation with 75-Krad doses did not significantly influence biochemical components. Subsequent changes were related closely to delay in fruit ripening, and reduction of fungal spoilage, effected by the radiation pasteurization. Radiation at the 75-Krad level extended shelf life to 7 days.