THE EFFECT OF ULTRAVIOLET-IRRADIATION ON SHELF-LIFE AND RIPENING OF PEACHES AND APPLES

被引：69

作者：

LU, JY ^{[1
]}

STEVENS, C ^{[1
]}

KHAN, VA ^{[1
]}

KABWE, M ^{[1
]}

WILSON, CL ^{[1
]}

机构：

[1] USDA ARS,N ATLANTIC AREA,APPALACHIAN FRUIT EXPT STN,KEARNEYSVILLE,WV 25430

来源：

JOURNAL OF FOOD QUALITY | 1991年 / 14卷 / 04期

关键词：

D O I：

10.1111/j.1745-4557.1991.tb00070.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Loring and "Elberta" peaches and "Golden Delicious" apples were irradiated with UV (254nm) to doses of 0.84 X 10(4) to 40 X 10(4) erg/mm2 then stored. "Loring" were stored 10 days and "Elberta" 20 days at 12-degrees-C. "Golden Delicious" were stored 30 days at 20-25-degrees-C in a dark room. Fruit were examined and differences in percentage rot and in physical-chemical properties determined. Percentage rot decreased with increasing UV dose. Fruit were firmer, pH and soluble solids lower and acidity higher for UV-treated than for nontreated peaches; pH was lower and acidity and ascorbic acid higher in UV treated than in nontreated apples. Percentage weight loss was less for UV-treated apples. The results indicated that UV treatment not only reduced storage rots but also delayed ripening of peaches and apples.

引用

页码：299 / 305

页数：7

共 13 条

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