Effect of ionizing radiation on the sapodilla (Manilkara zapota) shelf life
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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
Sapodilla (Manilkara zapota) is a nutritious exotic fruit of a highly perishable nature (2–10 days), with fast ripening and moisture loss that induce
microbial spoilage and vulnerability to cold storage. Thus, it is necessary to maintain and increase shelf life with proper preservative technology
to trade in more faraway markets with good quality. In this context, food irradiation is one of the few technologies capable of maintaining food
quality and solving safety and protection concerns without significantly modifying its organoleptic or nutritional characteristics. This study aimed
to identify any changes in the properties of sapodilla after the ionizing radiation process as skin strength/elasticity, color (pulp and peel), and
water activity. The sapodilla fruits were irradiated at Multipurpose Irradiator (IPEN/CNEN-SP) with 1kGy, 3.5kGy, and 7 kGy and evaluated for
45 days. No significant change in peel color was observed between doses and during storage. Nevertheless, different results of color were
identified for the pulp, with variations in tone and luminosity. Regarding the skin strength of sapodilla, the results indicated that the higher the
dose, the lower the force applied in the texture tests, consequently the samples showed differences between them, mainly 1kGy to 10 kGy. The
storage is considered an important parameter since the force applied (g) decreased along the time (45th= SPNI: 857,70±435,20; SP1kGy:
1527,64±396,17; SP3.5kGy:1043,51±512,99; SP7kGy: 821,17±299,11). In conclusion, doses up to 7kGy do not significantly change the
properties such as color, and water activity on the peel of sapodilla irradiated fruit. However, higher doses indicate texture and color (pulp)
changes at 45 storage days.
Como referenciar
NEGRAO, BIANCA; FLORES, LUZ M.R.; VILLAVICENCIO, ANNA L.C.H. Effect of ionizing radiation on the sapodilla (Manilkara zapota) shelf life. 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. 555-555. Disponível em: https://repositorio.ipen.br/handle/123456789/48989. 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.