Effect of gamma irradiation on the carotene content of mangoes and red capsicums.
Mitchell G. E., McLauchlan R. L., Beattie T. R., Banos C., Gillen A. A.
Author Affiliation: Queensland Food Research Laboratories, Hamilton, Queensland 4007, Australia.
Journal of Food Science 55 : 1185-1186
Abstract : Red capsicums cv. Five Star were harvested and packed in fibreboard cartons and stored at 5°C until irradiation at 75 and 300 Gy. Mangoes cv. Kensington Pride were treated with benomyl, packed in fibreboard cartons and held at 13° until irradiation at 75, 300 and 600 Gy. After irradiation mangoes were allowed to ripen at 20°. Results are tabulated for effect of irradiation on carotene content in capsicums before storage (within 7 days of irradiation) and after storage for up to 24 days. Although carotene levels apparently decreased with increasing irradiation dose, the change was not statistically significant. This applied to both unstored and stored capsicums. Carotene levels increased slightly during 3 weeks' storage. Results for carotene levels in mangoes are tabulated and show that irradiation had no significant effect. Carotene levels for mangoes subjected to irradiation treatments designed to prevent external injury (lower temperature, N2 atmosphere and lower dose rate) were higher than those for fruit irradiated under normal ambient conditions. It is concluded that mangoes and capsicums can be irradiated at doses optimal for disinfestation without significant loss of carotene.