COMPARISON EFFECTS OF GAMMA IRRADIATION AND EDIBLE COATING FILMS ON STORAGE ABILITY AND QUALITY OF LECONTE PEARS (PYRUS COMMUNIS L

Document Type : Original Article

Authors

1 assist.prof of food microbiology food irradiation dep. atomic energy authority

2 Lect. of pomology food irradiation dep. NCRRT atomic energy authority

3 Lect. of pomology NCRRT atomic energy authority

Abstract

The present study was carried out during two successive seasons of 2014 and 2015 on
Laconte pears to evaluate the effect of Irradiation doses(2.00 and 2.50kGy) and Edible coating film Jojoba (Simmondsiachinensis) oil 99.0% and poly vinyl alcohol PVA) has been used for preserving the quality and safety of fresh fruit and vegetables. The objective of this research was to evaluate the effect of irradiation doses, jojoba oil and poly vinyl alcohol PVA on the shelf-life and quality of Le Conte pear fruits during cold storage at 0±1°C and relative humidity (RH) 85 – 90% . The results indicated that Edible coating film PVA, Jojoba oil 99.0% and irradiation 2.00kGy dose showed a significant loss of weight, firmness, total soluble solids, shelf life, peroxidase activity in(peel and core) and soluble protein in (peel and core) compared to untreated (control) ones. Also, results showed that coating PVA ,Jojoba oil 99.0% and irradiation 2.00kGy dose maintained the visual quality of Le Conte pear fruits during the storage time

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