Application of gamma radiation in pea (Pisum sativum L.) in nature to inhibit sprouting and increase shelf life

Abstract

The irradiation of fresh post-harvest foods has as main interests: inhibit sprouting, increase shelf life, reduce or delay damage caused by insects and diseases. This work is a preliminary study on the use of gamma radiation in fresh peas grains (Pisum sativum L.) in order to evaluate its effects on the inhibition of sprout and its increase in shelf life. The peas were submitted at irradiation process with four radiation doses: 0 (control), 0.15, 0.30 and 0.45 kGy, in a 60Co research irradiator, with a dose rate of 0.323 kGy/h. After irradiation the samples were stored at 8 °C, being evaluated at 1, 7, 14 and 21 days by analyzes of: visual aspect, weight loss, color, hardness, pH, total soluble solids, total titratable acidity, ratio SST/TTA, water content and ash. By the results it was observed that in all parameters analyzes with gamma radiation doses used did not affect significantly in the shelf life of grains. The 0.30 kGy dose increased the germination of the peas and the 0.45 kGy dose was not sufficient to inhibit the sprouting of the peas.