gamma Irradiation of subtropical fruits. 3. A comparison of the chemical changes occurring during normal ripening of mangoes and papayas with changes produced by gamma irradiation.
Thomas A. C., Beyers M.
Author Affiliation: Atomic Energy Board, Private Bag X256, Pretoria, South Africa.
Journal of Agricultural and Food Chemistry 27 : 157-163
Abstract : Changes in the concentrations of ascorbic acid, carotenes, sugars, and titratable acidity were monitored in 2 mango and 2 pawpaw cvs as the fruits ripened from mature green to the edible-ripe stage, both with and without gamma irradiation with doses up to 2.0 kGy. Ascorbic acid and titratable acidity changed only during ripening. No significant difference in the total sugar content could be observed between irradiated and nonirradiated fruits. In most experiments an apparent increase in carotene content produced by irradiation was overshadowed by the much larger increase during ripening. There were no significant changes in the nutritional value of the fruits after irradiation. Natural variation and the physiological changes of ripening were greater than any radiation-induced changes.