Gamma radiation effects on biochemical components of Puerto Rican mangos.
Cuevas-Ruiz J., Graham H. D., Luse R. A.
Author Affiliation: Nuclear Center, Mayaguez Campus.
Journal of Agriculture of the University of Puerto Rico 56 : 26-32
Abstract : Gamma irradiation at 75 krad of the fruit of 5 mango varieties had no appreciable effect on the ascorbic acid, carotenoid and carbohydrate contents and total acidity of the fruit. The treatment extended shelf life at 68 deg F to 7 days and delayed fungal spoilage.