Effects of gamma irradiation and storage temperature on carotenoids and ascorbic acid content of mangoes on ripening.
Thomas P., Janave M. T.
Author Affiliation: Bhabha Atomic Research Centre, Bombay 400085, India.
Journal of Science of Food and Agriculture 26 : 1503-1512
Abstract : Synthesis and accumulation of carotenoids in the flesh of Alphonso mangoes on ripening was found to be maximal in fruits stored at tropical ambient temperatures (28-32 deg C). Gamma irradiation of preclimacteric fruits at 25 krad did not affect the formation of carotenoids. Storage of preclimacteric fruits, either irradiated or unirradiated at 7-20 deg for 16-43 days, caused a substantial reduction in carotenoid formation even when these fruits were subsequently ripened under optimal conditions. Regardless of storage temperature, carotenes always exceeded xanthophylls in the ripe fruits and, in general, irradiated fruits showed higher levels in comparison with unirradiated samples. Ascorbic acid loss during ripening was maximum at ambient temperatures whereas lengthy storage at low temperatures caused a net increase in ascorbic acid levels. Irradiation seemed to accentuate the loss in ascorbic acid during ripening.