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2013 (Vol. 5, Issue: 02)
Article Information:

Irradiation Effects on the Chemical Quality of Guavas

Rosario, Reyes-Campos, Julieta, Sandoval-Guillén, Emilia, Bustos-Griffin and Ma. Ángeles Valdivia-López
Corresponding Author:  Ma. Ángeles Valdivia-López 

Key words:  Ascorbic acid, &beta-carotene, citric acid, guavas, pectin, radiation treatment, sugars
Vol. 5 , (02): 90-98
Submitted Accepted Published
August 29, 2012 October 03, 2012 February 15, 2013

The aim of this research is to evaluate the effect of radiation treatment on the chemical changes of main components of guavas (Psidium guajava, var. media china). The quality of guavas irradiated by Co-60 gamma rays at 150, 200, and 300 Gray as Gy/min were evaluated during storage at room and low temperature. Results indicated that the differences observed are principally associated with maturity stages, temperature, and changes attributed to physiological and metabolic processes. Radiation treatment produced reductions in ascorbic acid and &beta-carotene. The results suggest that fruit in storage can recover from stress produced by treatment. No other significant changes were observed in any other parameters including sugars, pectin, and citric acid.
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  Cite this Reference:
Rosario, Reyes-Campos, Julieta, Sandoval-Guillén, Emilia, Bustos-Griffin and Ma. Ángeles Valdivia-López, 2013. Irradiation Effects on the Chemical Quality of Guavas.  Advance Journal of Food Science and Technology, 5(02): 90-98.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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