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. © 2008 Elsevier Ltd. All rights reserved.
CITATION STYLE
Sabato, S. F., Silva, J. M. da, Cruz, J. N. da, Salmieri, S., Rela, P. R., & Lacroix, M. (2009). Study of physical-chemical and sensorial properties of irradiated Tommy Atkins mangoes (Mangifera indica L.) in an international consignment. Food Control, 20(3), 284–288. https://doi.org/10.1016/j.foodcont.2008.05.005
Mendeley helps you to discover research relevant for your work.