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Effects of gamma radiation in okra’s conservation  


Horticulture International Journal
Paula Bergamin Arthur,1 Rodrigo Sebastião Rossi Leandro,1 Larissa Nalesso Costa Harder,1 Marcia Nalesso Costa Harder,1, 2 Valter Arthur1, 3  

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Abstract

Okra is a very important vegetable in simple world cuisine. The aim of this work was to evaluate the effects of gamma radiation of Cobalt-60 in the conservation of okra (Abelmoschus esculentus). After 1 day of okras’s harvest, they were selected based in the size, presence of mechanical and phytophatologycal damages, and put in polystyrene trays and covered with thin polyethylene film. Then they were irradiated with doses of: 0 (control); 75; 100; 125; 150 and 200 Gy, at a dose rate of 0.259 kGy/h. The experiment was carried out in chamber regulated at 10o C of temperature and 80% of relative humidity. All analyses physical and chemical of the samples were carried out after 7 and 15 days of the storage. The results did not show any significative difference between the control and irradiated samples, except the viscosity that decreased with the increase of the dose of radiation. The dose of 75 Gy can be indicated to the conservation of okras because it was the one that showed best result in the coloration of okras.

Keywords

Abelmoschus esculentus, food physico-chemical analysis, food radiation, Ionizing radiation, okra shelflife, hypotheses, stabilizing emulsions, suspending agents, mucous membranes, digestive problems, economic advantages

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