SciELO - Scientific Electronic Library Online

vol.56 issue4Plant regulators in potato cv. Monalisa, after tuberizationShading and the development and yield of radish author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Scientia Agricola

On-line version ISSN 1678-992X


DOMARCO, Rachel Elisabeth; SPOTO, Marta Helena Fillet; BLUMER, Lucimara  and  WALDER, Júlio Marcos Melges. Synergy of ionizing radiation and of heating on the shelf life of the ‘Italia’ grape. Sci. agric. [online]. 1999, vol.56, n.4, pp.981-986. ISSN 1678-992X.

The storage behavior of grapes cv. Italia, immersed in hot water and irradiated with different radiation doses was studied through their chemical analysis (soluble solids, titrable acidity and pH) and sensorial analysis (overall appearance and firmness). Samples of 500g of grapes were used in 4 replicates per treatment . Part of them were immersed in hot water (50°C for 5 min) before irradiation and part was irradiated at room temperature (22°C - 25°C). The irradiation was performed using a Cobalto-60 source, type Gammabeam-650. The dose rate was 1.89 kGy/h. The radiaton doses were 0 (control), 1, 2, 3, 4 and 5 kGy. After irradiation the samples were placed in cartoon boxes and stored under refrigeration at 6°C - 8°C. The chemical and sensorial analysis were performed after 60 days of storage. The titrable acidity and the pH increased significantly with increasing radiation doses. The heat and gamma radiation treatments, combined or not, did not extended the grape shelf life.

Keywords : irradiation; grape; postharvest; sensory analysis.

        · abstract in Portuguese     · text in Portuguese


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License