54F-6 |
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M. A. MORENO, C. Gomes, P. C. F. Da Silva, M. E. Castell-Perez, and R. G. Moreira. Dept. of Biological and Agricultural Engineering, Texas A&M Univ., College Station, TX 77843-2117 The quality and shelf life of mango is influenced by fungal diseases and insect infestation. Gamma irradiation has been effectively used as a technique that assures complete disinfestation, however, overall fruit quality is a concern. Alternative technologies such as electron beam irradiation should be investigated. This research focused on the feasibility of using electron beam irradiation as an alternative disinfestation technology while preserving the overall quality aspects of mangoes. We evaluated the physicochemical and sensory characteristics of mangoes irradiated at 1.0, 1.5 and 3.1kGy using a 10MeV (10kW) linear accelerator with double beam fixture. We compared the results with non-irradiated controls. Samples were stored at 12ºC and 62.7% RH for 21 days. As expected, mangoes treated with 1.5 and 3.1kGy were significantly softer (less firm) than the controls and 1.0kGy-treated fruits throughout storage time. We also observed a significant reduction in total sugars content in mangoes irradiated at 1.0 and 1.5kGy (8.1% and 14.1%, respectively). For all treatments, the reducing sugars increased with time (17 to 28%). All the irradiated samples had significantly lower total soluble solids content (approximately 15 %). These results may be associated with a delay in maturity caused by the irradiation treatment. Irradiation at all levels caused a significant decrease (50-70 %) in ascorbic acid content by the end of storage. However, mangoes irradiated at 1.5 kGy and 3.1kGy had significantly higher levels of phenolics compounds (27.4% and 18.3%, respectively). In terms of overall quality, color, texture and aroma, only the fruits irradiated at 3.1kGy were found unacceptable by the panelists. These results suggest that 1.0kGy electron beam irradiation is the best treatment to maintain the overall quality attributes of mangoes. The potential beneficial effect of higher doses on the amount of phenolics compounds in the fruits is currently being evaluated.
Session 54F, Nonthermal Processing: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |