Gamma radiation in the conservation Cucurbita moschata processed minimally
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2017
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INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE
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The objective of the work was to evaluate the effect of gamma radiation on (Cucurbita
moschata) processed minimally. The zucchinis were acquired in of Horticulture Department
of the ESALQ/ USP, Piracicaba, SP. Brazil, and taken to the laboratory of Food Irradiation of
CENA/USP, where they were washed in running water, peeled and cut in cubes. The squash
cubes were dipped in a solution of sodium hypochlorite 15ml/L for 4 minutes and kept in
plastic box (polypropylene). They were irradiated with doses of: 0 (control), 1.0 and 2.0 kGy,
in a source of Cobalt-60, type Gammacell-220 with a dose rate of 0.666 kGy/h, and stored in
temperature of 5ºC. After 1, 3 and 7 days of irradiation were realized analyses of: color
(factors L, a, b), pH, Brix and acidity. By obtained results conclude that there is not statistics
difference between the treatments processed by irradiation and the control. Therefore the
dose of 2.0 kGy can be used to reduce the level of microbial load without affects the physical
chemical characteristics of minimally processed zucchini.
Como referenciar
SILVA, LUCIA C.A.S.; ARTHUR, PAULA B.; PIRES, JULIANA A.; HARDER, MARCIA N.C.; FRANCO, SUELY S.H.; C. FILHO, JORGE; ARTHUR, VALTER. Gamma radiation in the conservation Cucurbita moschata processed minimally. In: INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE, October 22-27, 2017, Belo Horizonte, MG. Proceedings... Rio de Janeiro, RJ: Associação Brasileira de Energia Nuclear, 2017. Disponível em: http://repositorio.ipen.br/handle/123456789/28222. Acesso em: 12 May 2024.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.