SILVA, LUCIA C.A.S.ARTHUR, PAULA B.PIRES, JULIANA A.HARDER, MARCIA N.C.FRANCO, SUELY S.H.C. FILHO, JORGEARTHUR, VALTER2018-01-042018-01-04SILVA, 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. <b>Proceedings...</b> Rio de Janeiro, RJ: Associação Brasileira de Energia Nuclear, 2017. Disponível em: http://repositorio.ipen.br/handle/123456789/28222.http://repositorio.ipen.br/handle/123456789/28222The 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.openAccesscobalt 60colordose ratesfruitsph valueradiation effectsradicidationTexto completo de eventohttps://orcid.org/0000-0003-3521-9136