Shelf life extesion of fresh and dehydrated persimmons using ionizing radiation
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2023
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CONGRESO ARGENTINO DE CIENCIA Y TECNOLOGÍA DE ALIMENTOS, 18.; SIMPOSIO INTERNACIONAL DE NUEVAS TECNOLOGÍAS, 9.; SIMPOSIO LATINOAMERICANO SOBRE HIGIENE Y CALIDAD DE ALIMENTOS, 7.; SIMPOSIO DE INNOVACIÓN EN INDUSTRIAS ALIMENTARIAS, 5.
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Resumo
Persimmon fruits have an excellent flavor, attractive appearance, and highly relevant nutritional quality, being a good
source of fiber, sugar (14 to 18%), vitamins A, B, and C, and minerals. In addition, the persimmon tree is a rustic,
productive, vigorous, and highly resistant plant that favors interest in its cultivation throughout the Brazilian territory.
The aim of this work was to evaluate the effects of different doses of ionizing radiation on fresh and dried persimmon
fruits (Diospyros kaki) to increase shelf life. Fresh (FP) and dehydrated (DP) persimmons were submitted to 1kGy and
3kGy and evaluated in a period of 7, 10, 14, and 20 days after irradiation through the following analyses: maturation,
color, mass, pH, and firmness. For the analysis of dehydrated persimmons, the food matrices used were packages of 80
grams kept at room temperature and submitted to three doses (3kGy, 5kGy, and 10kGy) and evaluated at 30, 60, and 90
after radiation processing. Treatments with 3kGy did not modify persimmon firmness. Fresh persimmon fruits
irradiated with a dose of 1kGy remained in favorable conditions for consumption after 20 days of treatment, while the
non-irradiated sample showed deterioration after 14 days of storage. For colorimetry analyses, the results were more
satisfactory for dehydrated fruits irradiated at 3kGy and fresh fruits irradiated at 1kGy on the 30th day. The texture of
the DP had averages of 5.57 ± 1.18 (10kGy - 60 days) to 7.68±1.50 (5kGy - 30 days) and showed no significant
difference concerning doses and storage. The FP water activity remained stable during the experiment at averages
above 0.900. The data show a significant difference in the treatments to the brix since there was an increase in the
concentration of total soluble solids in the FC submitted to irradiation with 3kGy (33.4). It is concluded that exposure
to ionizing radiation at doses from 3kGy was suitable, reinforcing the effectiveness of using gamma rays in the food
irradiation conservative technology.
Como referenciar
LANA, JANIS; NEGRAO, BIANCA; KOIKE, AMANDA C.R.; VILLAVICENCIO, ANNA L.C.H. Shelf life extesion of fresh and dehydrated persimmons using ionizing radiation. In: CONGRESO ARGENTINO DE CIENCIA Y TECNOLOGÍA DE ALIMENTOS, 18.; SIMPOSIO INTERNACIONAL DE NUEVAS TECNOLOGÍAS, 9.; SIMPOSIO LATINOAMERICANO SOBRE HIGIENE Y CALIDAD DE ALIMENTOS, 7.; SIMPOSIO DE INNOVACIÓN EN INDUSTRIAS ALIMENTARIAS, 5., October, 4-6, 2023, Buenos Aires, Argentina. Abstract... Buenos Aires, Argentina: Asociación Argentina de Tecnólogos Alimentarios - AATA, 2023. p. 554-554. Disponível em: https://repositorio.ipen.br/handle/123456789/48990. Acesso em: 09 Apr 2026.
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.