Quality parameters of tomatoes submitted to different doses of gamma radiation

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days...

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Main Authors: Ana Carolina Loro, Victor Wilson Botteon, Marta Helena Fillet Spoto
Formato: Artigo
Idioma:Inglês
Publicado: Instituto de Tecnologia de Alimentos (ITAL) 2018-12-01
Series:Brazilian Journal of Food Technology
Assuntos:
Physicochemical analysis
Ionizing radiation
Food irradiation
Storage period
Lycopene
Tomato
Acceso en liña:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474&lng=en&tlng=en
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