Quality parameters of tomatoes submitted to different doses of gamma radiation

Quality parameters of tomatoes submitted to different doses of gamma radiation

Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days...

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Bibliographic Details
Main Authors:	Ana Carolina Loro, Victor Wilson Botteon, Marta Helena Fillet Spoto
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2018-12-01
Series:	Brazilian Journal of Food Technology
Subjects:	Physicochemical analysis Ionizing radiation Food irradiation Storage period Lycopene Tomato
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474&lng=en&tlng=en

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