Stability of a product prepared with Fuerte avocados exposed to gamma and UV-C radiation
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Undergraduate course
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Wiley-Blackwell
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Article
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Acesso restrito
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Abstract
Recently collected fruits were submitted to doses of 0.2, 0.4, 0.6 and 1.0 kGy of gamma irradiation and exposed to UV-C light for 5, 10, 15 and 20 min, made into guacamole and stored refrigerated (10 +/- 1C and 90 +/- 5% relative humidity). The ripened fruit was characterized by pH, titratable acidity and color. The product was also frozen in a domestic freezer at -18C and evaluated after 0, 30, 60 and 90 days. Guacamole prepared from fruits submitted to gamma radiation had lower values of polyphenol oxidase activity, titratable acidity and the more lipids when compared to other treatments. Gamma radiation did not change the sensorial quality of the product compared to the control.
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English
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Journal Of Food Processing And Preservation. Hoboken: Wiley-blackwell, v. 38, n. 4, p. 1999-2005, 2014.
