Effect of irradiation on the biochemical and organoleptic changes during the ripening of papaya and mango fruits.
Lacroix M., Bernard L., Jobin M., Milot S., Gagnon M.
Author Affiliation: Centre d'Irradiation du Canada, Laval Quebec, H7N 4Z9, Canada.
International Journal of Radiation Applications and Instrumentation. Part C, Radiation Physics and Chemistry 35 : 296-300
Abstract : Mature green pawpaw (cv. Solo) and mango (cv. Keitt) fruits were irradiated at 0.5-0.9 kGy. Irradiation significantly reduced the rate of respiration in fruits of both species stored at 18°C and 65% RH for 15 days. All fruits showed a decline in texture (firmness) during storage. The loss of firmness during storage was similar in irradiated and non-irradiated pawpaw fruits, but was greater in irradiated mango fruits than in non-irradiated fruits. Irradiation had no effect on total soluble solids or vitamin C content, or on the organoleptic quality of either species.