Quarantine treatment of hoa loc mango by electron beam irradiation
Main Article Content
Abstract
Using electron beam (EB) irradiation as quarantine treatment for fresh fruits in particular and foods of plant origin in general is a growing trend of the world. Our preliminary results on EB irradiation impacts on Hoa Loc mangoes showed that EB irradiation could be a suitable quarantine treatment for the Hoa Loc mango fruits having weight from 407 to 552g and thickness from 7.3 to 8.0 cm to ensure the dose uniformity ratio (DUR) among irradiated products is within limitation (DUR ≤ 2.5). Main quality parameters of irradiated mangoes were insignificantly affected by exposure to EB with the dose ranging from 0.4 to 0.8 kGy, though their weight loss, the color indices L* (lightness), a* (redness to greenness), b* (yellowness to blueness) and firmness were slightly changed in compared with the control (non-irradiated). The results also revealed that vitamin C concentration of the fruits irradiated at 1 kGy much reduced and the hue angle significant increased by the end of storage. These results suggested that EB irradiation of Hoa Loc mangoes at the generic doses of 0.4 kGy is a feasible quarantine treatment that maintains the main the fruit quality.
Article Details
Keywords
Hoa Loc mango, irradiation, electron beam, dose uniformity ratio
References
[2]. Follett P. A., “Irradiation as a Quarantine Treatment for Mango Seed Weevil”, Proceedings of the Hawaiian Entomological Society, 35, pp. 85–90, 2001.
[3]. Moreno M., Castell-Perez M. E., Gomes C., Da Silva P. F. and Moreira R.G., The effects of electron beam irradiation on physical, textural, and microstructural properties of “Tommy Atkins” mangoes (Mangifera indica L.), Journal of Food Science, 71(2), pp. 80–86, 2006.
[4]. Moreno M.A., Castell-Perez M. E., Gomes C., Da Silva P. F. and Moreira R.G., “Quality of electron beam irradiation of blueberries (Vaccinium corymbosum L.) at medium dose levels (1.0-3.2 kGy)”, Food Science and Technology, 40(7), pp. 1123–1132, 2007.
[5]. Hallman G. J. and Martinez L. R., “Ionizing irradiation quarantine treatment against Mexican fruit fly (Diptera: Tephritidae) in citrus fruits”, Postharvest Biology and Technology, 23: 71Ð77, 2001.
[6]. FDA (U.S. Food and Drug Administration)., “Irradiation in the production, processing, and handling of food”, Federal Register, 51(75), pp. 13375–13399, 1986.
[7]. Brown F.B., “MCNP – A General Monte Carlo N-Particle Transport Code”, Version 5, Los Alamos National Laboratory, Los Alamos, New Mexico, 2008.
[8]. Eromosele I.C., Eromosele C.O., Innazo P., Njerim P., “Studies on some seeds and seed oils”. Bioresource Technology, 64, pp. 245–247, 1998.
[9]. CRP., “Report on the task group on reference man”. In: ICRP Publication 23, International Commission on Radiological Protection, Pergamon Press, 1975.
[10]. McGuire R., “Reporting of objective color measurements”, Horticultural Science, 27, pp. 1254–5, 1992.
[11]. AOAC (Association of Official Analytical Chemists)., “Vitamin C in juices and vitamin preparations, Official Method 967.21”. In: AOAC Official Methods of Analysis, 18th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA: 45.1.14, 2005a.
Retrieved from https://www.scribd.com/document/176943262/AOAC-Method-Ascorbic-Ac-967-21.
[12]. Kim J., Moreira R.G., Castell-Perez M.E., “Validation of irradiation of broccoli with a 10 MeV electron beam accelerator”, Journal of Food Engineering 86, pp. 595–603, 2008.
[13]. Bourne M. C., “Food texture and viscosity. Concept and measurement”, New York: Academic Press, 1996.
[14]. Lacroix M., Bernard L., Jobin M., Milot S., Gagnon M., “Effect of irradiation on the biochemical and organoleptical changes during the ripening of papaya and mango fruits”, Radiation Physics and Chemistry, 35(1–3), pp. 296–300, 1992.
[15]. El- Samahy S.K., Youssef B.M., Askar A.A. and Swailam M.H., “Microbiological and chemical properties of irradiated mango”, Journal of Food Safety, 20, pp. 139–156, 2000.
[16]. Pathare P.B., Opara U.L., Al-Said F.A., “Colour measurement and analysis in fresh and processed foods” A 453 review, Food and Bioprocess Technology, 6(1), pp. 36–60, 2012.
[17]. Thomas P., “Radiation preservation of foods plant origin. III. Tropical fruits: bananas, mangoes, and papayas”, Critical Reviews in Food Science and Nutrition, 23(2), pp. 147–204, 1986.
[18]. Uddin M.N. and Afroz M., “Management of Anthracnose disease of mango caused by Colletotrichum gloeosprioides: a review”, Acta Scientific Agriculture, 2(10), pp. 169–177, 2018.
[19]. Cia P., Pascholati S.F., Benato E.A., Camili E.C., and Santos C.A., Effects of gamma and UV-C irradiation on the postharvest control of papaya anthracnose”, Postharvest Biology and Technology, 43, pp. 366–373, 2007.
[20]. Youssef B.M., Asker A.A., El-Samahy S.K. and Swailam H.M., “Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature”, Food Research International, 35, pp. 1–13, 2002.
[21]. Mitchell G. E., McLauchlan R. L., Isaacs R. L., Williams D. J., Nottingham S. M., “Effect of low dose radiation on composition of tropical fruits and vegetables”, Journal of Food Composition and Analysis, 5, pp. 291–311, 1992.
[22]. Seymour G.B., Taylor J., and Tuckey G.A., “Biochemistry of Fruit Ripening”, Chapman & Hall. London. U.K, 1993.