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Response of Stage of Maturity to Ionizing Radiation in Relation to Shelf Life and Quality Of Tomatoes Under Ambient and Low Temperature Storage Conditions”

Abdul, Riyaz (2006) Response of Stage of Maturity to Ionizing Radiation in Relation to Shelf Life and Quality Of Tomatoes Under Ambient and Low Temperature Storage Conditions”. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Present study was conducted with an objective to evaluate the storability and quality of tomatoes harvested at different stages of maturity under the influence of gamma irradiation treatments (upto 2 KGy) under different storage conditions. Tomatoes harvested at the mature green, breaker and ripe stages of maturity were exposed to various doses of gamma rays and stored at RT & LT conditions. Changes in various physico-chemical characteristics were periodically recorded. Results of RT studies revealed that mature green tomatoes irradiated at 1.5 KGy showed shelf life of 10 days, with better fruit colour, texture & quality attributes as compared to that of 6 days of control fruits stored under same conditions. On the10th day, mature green tomatoes irradiated at 1.5 KGy dose indicated the fruit colour value of 1.98 a/b ratio,4.8 mg% lycopene, fruit texture value of 29.76 N shear force as compared to 1.22 a/b ratio, 4.4 mg % lycopene, 16.57N shear force in control tomatoes after 5 days. Under LT condition, the breaker tomatoes irradiated at 1.0 KGy indicated maximum retention of fruit quality up to 21 days as compared to 14 days of control fruits. On 21st day, breaker tomatoes irradiated at 1.0 KGy showed the fruit colour value of 1.45 a/b ratio, 4.8 mg % lycopene, fruit textural value of 25.54 N shear force and 21.08 mg/% ascorbic acid as compared to 0.61 a/b ratio, 4.71 mg % lycopene, 24.7 N shear force and 20.10 mg % ascorbic acid of control fruits under same condition.
Uncontrolled Keywords: tomatoes maturity stages gamma irradiation quality
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/514

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