Evaluation of the effects of gamma radiation on physical and chemical characteristics of kiwi (Actinidia deliciosa, A. Chev.) cv. Hayward minimally processed

Abstract

The quest for a healthier life has led consumers to eat fruits and vegetables instead of industrialized products, however, the demand for minimally processed products has evolved rapidly. The kiwi has high nutritional value and is mainly rich in vitamin C, which has wide acceptance in consumer markets. Thus, together with the papaya, pineapple and the passion fruit, the kiwi may be considered as an additional feature of vitamin C in the diet, or as a substitute for traditional citrus fruits. The purpose of this study is to evaluate the effects of gamma radiation on the physicochemical characteristics of kiwis minimally processed and stored under refrigeration, since this technology increases the shelf life of fruits and vegetables. The kiwis are peeled, cut into slices and treated, stored in polyethylene pots of 10 cm in diameter by 6 cm in height and irradiated at doses of 0 (control), 1 and 2 kGy, a source of 60 Co GammaCell 220, in which Each treatment consisted of 5 repetitions with 10 slices of kiwi fruit per replicate. After irradiation the samples will be stored in climate chamber with temperature of 6 C. The physico-chemical analysis (pH, color, chlorophyll content, weight loss, moisture, acidity and °Brix) will be held at 1, 5, 10 and 15 days after irradiation. (AU)