SHELF-LIFE OF PAPAYA NECTAR SUBMITTED TO IONIZING RADIATION
DOI:
https://doi.org/10.15392/bjrs.v9i1A.1374Keywords:
nectar fruit, gamma radiation, Carica papayaAbstract
A kind of the consumption forms of drinks presentation that has grown and appreciated for the most people is the nectar. The papaya nectar had recognized as a differentiated form of this fruit, where the industry also gains in time of conservation, since the papaya is an extremely perishable fruit. The aim of this study was to evaluate gamma radiation as a way of conserving papaya nectar. Papaya nectar was developed and subjected to gamma radiation at the dose of 1kGy in a dose tax of 0.356 kGy.hour-1 and compared this treatment with the control (0kGy). According to the results obtained, can be concluded that the dose used was adequate for the conservation of this product for the period evaluated reaching the aim.
Downloads
References
MANICA I. Fruticultura tropical: mamão. São Paulo: Agronômica Ceres, 1982.
BRAFA H. F. Nécta de Mamão: uma Alternativa Tecnológica à Redução de Perdas Pós-Colheita. 2019. Available at: <https://www.portaleducacao.com.br/conteudo/artigos/nutricao/nectar-de-mamao-uma-alternativa-tecnologica-a-reducao-de-perdas-pos-colheita/59328>. Last accessed: 10 Jan. 2019.
BRAGA H. F. Desenvolvimento de nectar à base de mamão (Carica papaya L.) adicionado de inulina e oligofrutos, Unesp, São José do Rio Preto, 2013.
SANTOS A. B.; BOTTONI S. S.; SILVA D. A.; SÃO JOSÉ J. F. B.; SILVA E. M. M. Study of the consumers of ready-to-drink juices and fruit nectars. F Sci Techn, v. 38, p. 504-512, 2018.
BRASIL. Regulamento técnico geral para fixação dos padrões de identidade e qualidade para polpa de fruta. Available at: . Last accesses: 16 Jan. 2019.
BRASIL. Instrução normativa no. 37 de outrubro de 2018. Available at: <http://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/44304943/do1-2018-10-08-instrucao-normativa-n-37-de-1-de-outubro-de-2018-44304612>. Last accesses: 16 Jan. 2019.
BRASIL. Decreto 6.871 de 04 de junho de 2009. Available at: <http://www.planalto.gov.br/ccivil_03/_Ato2007-2010/2009/Decreto/D6871.htm (2019)>. Last accesses: 20 Jan. 2019.
EMBRARAD. Embrarad. Available at: <http://www.embrarad.com.br>. Last accesses: 02 Feb. 2019.
HARDER M. N. C.; TOLEDO T. C. F.; FERREIRA A. C. P.; ARTHUR V. Determination of changes induced by gamma radiaiton in nectar of kiwi fruit (Actinidia deliciosa). Rad Phys Chem, v. 78, p. 579-582, 2009.
ORIQUI L. R.; MORI M.; WONGTSCHOWSKI P.; FREITAS S. R.; SANTOS J. G. M. Definição de Shelf life para produtos químicos – a importância de um guia de estabilidade específico para o segmentos. Quím nova, v. 34, p. 1869-1874, 2011.
BRAGA H. F.; CONTI-SILVA A. C. Determinação da doçura ideal em néctar de mamão adicionado de açúcar. Ciên Rural, v. 44, p. 723-727, 2014.
BRASIL. Resolução RDC no. 12 de 02 de janeiro de 2001. Avalible at: <http://portal.anvisa.gov.br/documents/33880/2568070/RDC_12_2001.pdf/15ffddf6-3767-4527-bfac-740a0400829b>. Last accesses: 05 Feb. 2019.
AMERICAN PUBLIC HEALTH ASSOCIATION. Compendium of methods for the microbiological examination of foods. 5th Edition, Washington: Alfa Press, 2015.
AOAC. Official methods of analysis of AOAC International. Washington: AOAC, 1995.
CUBAS J. L. C.; TORRES D. R. Evaluación físico-química y microbiológica del néctar de pitahaya amarilla (Hylocereus triangularis), sometido a tratamientos por radiación con luz ultravioleta UV-C y pasteurización, Universidad Señor de Sipán Pimentel, Peru, 2019.
GUIMARÃES I. C.; MENEZES E. G. T.; ABREU P. S.; RODRIGUES A. C.; BORGES P. R. S.; BATISTA L. R.; CIRILO M. A.; LIMA L. C. O. Physicochemical and microbiological quality of raspberries (Rubus idaeus) treated with diferente doses of gamma radiation. F Sci Techn, v. 33, p. 316-322, 2013.
Published
Issue
Section
License
Copyright (c) 2021 Brazilian Journal of Radiation Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
Licensing: The BJRS articles are licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/
How to Cite
