HARDER, M.N.C.ANDRADE, T.REIS, F.M.FEITOSA, N.M.PEREIRA, P.ROBERTO, S.P.NEME-OYAN, F.F.HARDER, L.N.C.OLIVEIRA, S.R.ARTHUR, V.2021-08-032021-08-032021HARDER, M.N.C.; ANDRADE, T.; REIS, F.M.; FEITOSA, N.M.; PEREIRA, P.; ROBERTO, S.P.; NEME-OYAN, F.F.; HARDER, L.N.C.; OLIVEIRA, S.R.; ARTHUR, V. Shelf-life of papaya nectar submitted to ionizing radiation. <b>Brazilian Journal of Radiation Sciences</b>, v. 9, n. 1A, p. 1-9, 2021. DOI: <a href="https://dx.doi.org/10.15392/bjrs.v9i1A.1374">10.15392/bjrs.v9i1A.1374</a>. Disponível em: http://repositorio.ipen.br/handle/123456789/32105.2319-0612http://repositorio.ipen.br/handle/123456789/32105A kind of drink consumption that has grown and appreciated for the most people is the nectar. The papaya nectar was recognized as a differentiated form of this fruit, with which the industry also gains in time of conservation, since the papaya is an extremely perishable fruit. The aim of this study was to evaluate gamma radiation as a way of conserving papaya nectar. The nectar was developed and subjected to gamma radiation at the dose of 1 kGy in a dose tax of 0.356 kGy.hour-1 and compared this treatment with the control group (0 kGy). According to the results obtained, it can be concluded that the dose used was adequate for the conservation of this product for the period evaluated reaching the aim.1-9openAccesscobalt 60coliformsfood processingfungigamma radiationirradiationpapayasradiation dosesstorage lifeyeastsArtigo de periódico1A910.15392/bjrs.v9i1A.1374https://orcid.org/0000-0003-3521-9136Sem Percentil