Use of technology radiation as a method of reducing the microorganism and conservation postharvest of caja during storage

  • J. M. Silva Centro Regional de Ciências Nucleares-NE, CRCN/CNEN. Av. Profo. Luiz Freire, 200, Cidade Universitária, 50.740- 540, Recife, PE/Brazil. Email: jmnilda@yahoo.com.br
  • L. C. S. A. Correira Depto. de Ciência dos Alimentos, Univ. Federal R. de Pernambuco, Recife, PE, 52171-900, Brazil,
  • N. P. De Moura Depto. de Ciência dos Alimentos, Univ. Federal R. de Pernambuco, Recife, PE, 52171-900, Brazil,
  • M. I. S. Maciel Depto. de Ciência dos Alimentos, Univ. Federal R. de Pernambuco, Recife, PE, 52171-900, Brazil,
  • H. P. Villar Centro Regional de Ciências Nucleares-NE, CRCN/CNEN. Av. Profo. Luiz Freire, 200, Cidade Universitária, 50.740- 540, Recife, PE/Brazil. Email: hpvillar@cnen.gov.br

Abstract

The caja fruit (Spondias spp.) are among the species considered exotic presents excellent view of economic exploitation to the Northeast of Brazil. However, contamination by microorganisms is a major factor in postharvest losses of fruits and other cultivated in Brazilian territory. Use of ionizing radiation aiming to reduce the use of pesticide products in pest control and microorganisms phytopathological and maintaining the quality of agricultural products has been studied by several researchers of postharvest fruit. This technology meets the requirements of food safety imposed by the various organs of public health. In order to evaluate the action of ionizing radiation on agents phytopathological and the effects on the quality of postharvest of caja fruits when stored under temperature of shelf, the experiment was conducted with application of doses 1.0 and 2.0 kGy, dose zero as fruit control, and storage under temperature of 23°C for twelve days. Control fruit had higher contamination by microorganisms phytopathological throughout the storage period. Analysis of total soluble solids, total titratable acidity, hydrogen potential, soluble solids/titratable acidity ratio, ascorbic acid and color of the flesh have suffered minor variations between the different doses studied.

Keywords: Conservation; caja fruit; gamma radiation; postharvest storage; microorganism spoilage.

Veröffentlicht
2010-09-02