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Register a new userEffect of gamma irradiation on physical and sensory properties of Valencia orange fruits
تأثير المعالجة بأشعة غاما في الخصائص الفيزيائية و الحسية لثمار البرتقال فلانسيا
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Damascus University ورقة بحثية
Publication date
2014
fields
Groves
and research's language is
العربية
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Shamra Editor
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تتمتع ثمار البرتقال عند حصادها بخصائص فيزيائية وحسية تحدد مدى قبول المستهلك لها، و بهدف تحديد هذه الخصائص و تأثرها بشروط التخزين و التشعيع، عرضت ثمار البرتقال فلانسيا للجـرع 0 و 5.0 و 0.1 و 5.1 كيلو غري من أشعة غاما الصادرة عن النظير المشع كوبالت 60 ، و تخزينها في غرف مبردة لمدة 18 أسبوعاً، و قدر بعض هذه الخصائص بعد التشعيع خلال مراحل التخزين. بينت النتـائج أن لمـدة التخزين تأثيراً في قيم الخصائص الفيزيائية و الحسية المقدرة المتمثلة بزيادة شدة التلـون و زيـادة قـيم الاختلاف الكلي في لون قشرة ثمار البرتقال، و انخفاض قيم ليونة قشرة الثمـار و صـلابتها عنـد ثمـار الشاهد. و كان للجرع الإشعاعية المستعملة تأثيراً واضحاً في زيادة قيم الاختلاف الكلي في لون قشرة ثمار البرتقال، و انخفاض ليوننتها و صلابتها، مع انخفاض صلابة لب الثمار، و انخفاض قيم الخصائص الحسية للثمار المتمثلة باللون و الطعم و النكهة و القوام.
Orange fruits are characterized at harvesting with physical and sensory properties determine consumer acceptance and in order to identify these characteristics and vulnerability storage and irradiation conditions, Valancia orange fruits were subjected to gamma irradiation at doses of 0.0, 0.5, 1.0, and 1.5 kGy using gamma 60Co irradiator facility. Fruits were kept in a refrigerator for 18 weeks. Results indicated that physical and sensory properties of Valencia orange fruits were affected by storage time and irradiation. The overall color differences were increased and the firmness of fruits and skin were decreased. The used doses of gamma irradiation increased the overall color differences of fruit skin. Whereas the fruit firmness, and the sensory properties (aroma, color, test and firmness) of irradiated Valencia orange fruits were decreased.
References used
Akamine, E.K. and Moy, J.H. 1983. Delay in post harvest ripening and senescence of fruits. IN Preservation of Food by Ionizing and Radiation, (E.S. Josephson and M.S. Peterson, eds.) CRC Press, Boca Raton, FL. Vol.III, pp. 129-158
AL-Bachir, M. 1998. Use of gamma Irradiation and sulfur dioxide to improve storability of two Syria grape cultivars. International journal of food science and technology, 33: 521- 526
AL-Bachir, M. 2001. Effect of gamma irradiation on fungal load, chemical and sensory characteristics of walnuts (Juglans regia L.). Journal of Stored Products Research, 40: 355-362
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first premandibular molar after ٢،٤،٦،٨ days of irradiation, to investigate the
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areas (Al-ssisanyah and Al-jma'ashyah) which are different in
environmental factors.
The experiment was conducted during the two seasons (2015 , 2016 ) on the Lemon trees
cv (Meyer ) aiming at studying the effect of the foliar spraying with the nutrients ( boron ,
zinc and iron ) on physical and chemical properties of the fruits Th
ese nutrients were
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The average of each of the physical properties of the fruit (length , width , firmness,
volume and weight of the fruit ) , in addition to rind thickness and the fruits ` juice volume,
,the chemical properties of the fruit juice (total soluble solids, total sugars, total acidity,
vitamin C) were studied. An increase was observed in all the studied parameters in the
sprayed treatments compared to the control from( 6.37%- 3.33% -0.37% -
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significant differences between all the studied treatments and the control with overpass of
the treatment of the three elements (iron chelate + boron oxide + zinc chelate ) of all
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Carob pod is the fruit of the carob tree (Ceratonia siliqua L.). The
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