Study of physical–chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment
Susy Frey Sabato, Josenilda Maria da Silva, Juliana Nunes da Cruz, Stéphane Salmieri, Paulo Roberto Rela and Monique Lacroix
Food Control, Volume 20, Issue 3, March 2009, Pages 284-288
2009
บทคัดย่อ
Study of physical–chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment
Tommy Atkins mangoes from Brazil were sent to Canada after being submitted to a thermal treatment (46.1 °C, 110 min – control) and to a gamma irradiation treatment (doses 0.4 and 1.0 kGy). The fruits were stored at 11 °C during 10 days until the international transportation and kept at an environmental condition (22 °C) during 12 days, where their physical–chemical and sensorial properties were evaluated. Analysis of visual parameters showed that irradiation treatment influenced the maturity index. Mass loss was around 5% for all fruits, from the three treatments, and incidence of end rot was lower for irradiated fruits. Physico-chemical analysis presented some significant differences and irradiated mangoes at 1.0 kGy had lower values than control ones (p£ 0.05) for texture for each day of analysis. Sensory evaluation demonstrated that panelists perceived few differences among treatments.