Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4560222 | Food Control | 2009 | 5 Pages |
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 ⩽ .05) for texture for each day of analysis. Sensory evaluation demonstrated that panelists perceived few differences among treatments.