Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation

Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation

This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum L.), including budding and deterioration, with the end goal of increasing shelf life. For this, four groups of samples were harvested at the matur...

Full description

Saved in:
Bibliographic Details
Published in:Anais da Academia Brasileira de Ciências Vol. 88; no. 2; pp. 941 - 950
Main Authors: Soares, Ivanesa G M, Silva, Edvane B, Amaral, Ademir J, Machado, Erilane C L, Silva, Josenilda M
Format: Journal Article
Language:English
Published: Brazil Academia Brasileira de Ciências 07-06-2016
Subjects:
armazenamento
Ascorbic Acid - analysis
batata
Cobalt Radioisotopes
Color
conservação
deterioração
Food Preservation - methods
Glucose - analysis
irradiação
MULTIDISCIPLINARY SCIENCES
Plant Proteins - antagonists & inhibitors
Radiation Dosage
Solanum tuberosum - chemistry
Solanum tuberosum - physiology
Solanum tuberosum - radiation effects
Starch - analysis
batata
conservation
deterioração
armazenamento
potato
irradiação
storage
irradiation
conservação
spoilage
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This work evaluated the effects of ionizing radiation on the physico-chemical and sensory characteristics of the potato cultivar Ágata (Solanum tuberosum L.), including budding and deterioration, with the end goal of increasing shelf life. For this, four groups of samples were harvested at the maturation stage. Three of them were separately exposed to a Co-60 source, receiving respective doses of 0.10, 0.15 and 2.00 kGy, while the non-irradiated group was kept as a control. All samples were stored for 35 days at 24 °C (± 2) and at 39% relative humidity. The following aspects were evaluated: budding, rot, loss of weight, texture, flesh color, moisture, external and internal appearance, aroma, soluble solids, titratable acidity, vitamin C, protein, starch and glucose. The results indicated that 0.15 kGy was the most effective dose to reduce sprouting and post-harvest losses, under the conditions studied.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0001-3765
1678-2690
1678-2690
DOI:10.1590/0001-3765201620140617