Abstract
Ponkan fruit were used as test materials, which were treated with different doses (0.25, 0.50, 0.75, 1.00 kGy) of γ-irradiation to study the irradiation intensity on the postharvest physiology and biochemistry of the fruit. The results showed that suitable irradiation treatment effectively reduced weight loss ratio of Ponkan fruit, inhibited the respiration intensity and the increase of the malondialdehyde (MDA) content, delayed the decline of soluble solid, titratable acid and Vc content, maintained the activities of peroxidase (POD) in fruits. The best result was obtained when irradiation dose was 0.5 kGy.
Publication Date
6-28-2019
First Page
135
Last Page
138,171
DOI
10.13652/j.issn.1003-5788.2019.06.025
Recommended Citation
Meng, LUO; Bo, ZHAO; Hao, CHEN; and Min, HUANG
(2019)
"Effects of γ-irradiation on the preservation of Ponkan fruit,"
Food and Machinery: Vol. 35:
Iss.
6, Article 25.
DOI: 10.13652/j.issn.1003-5788.2019.06.025
Available at:
https://www.ifoodmm.cn/journal/vol35/iss6/25
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