Effect of low dose irradiation on composition of tropical fruits and vegetables.
Mitchell G. E., McLauchlan R. L., Isaacs A. R., Williams D. J., Nottingham S. M.
Author Affiliation: Queensland Department of Primary Industries, International Food Institute of Queensland, 19 Hercules Street, Hamilton, Queensland, Australia.
Journal of Food Composition and Analysis 5 : 291-311
Abstract : Capsicums (green and red), cucumbers, custard apples, lemons, lychees, mandarins, mangoes, nectarines, pawpaws, peaches, persimmons and zucchinis were irradiated at 0, 75, or 300 Gy in replicated factorial experiments. They were analysed shortly after irradiation and again after 3 or 4 weeks of storage at 1-7°C for soluble solids, pH, titratable acidity, internal colour, total vitamin C, dehydroascorbic acid, organic acids and sugars. Significant changes were recorded in some variables for some commodities. Storage effects were greater than irradiation effects however.