Phenolic compounds and the colour of oranges subjected to a combination treatment of waxing and irradiation

Radiation Physics and Chemistry

Volumn 57, Issue 3-6, 2000, Pages 273-275

  Moussaid, M ^a,b   Lacroix, M ^a   Nketsia Tabiri, J ^a,c   Boubekri, C ^d  

^a Res Ctr Microbiol Biotech   (Canada)

^b Institut National de la Recherche Agronomique   (Morocco)

^c Ghana Atomic Energy Commission   (Ghana)

^d Societe de Developpement Agricole   (Morocco)

Author keywords

[No Author keywords available]

Indexed keywords

DOSIMETRY; FRUITS; IRRADIATION; PHENOLS; RADIATION CHEMISTRY; SYNTHESIS (CHEMICAL);

FLAVONES; PHENOLIC COMPOUNDS; STORAGE TIME;

RADIATION EFFECTS;

FLAVONE DERIVATIVE; PHENOL DERIVATIVE; WAX;

BIOSYNTHESIS; CITRUS FRUIT; COLOR; CONFERENCE PAPER; FOOD IRRADIATION; GAMMA IRRADIATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STORAGE;

EID: 0034061113     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(99)00391-6     Document Type: Conference Paper

References (5)

1. Coseteng M.Y., Lee C.Y. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning. J. Food Sci. 52:1987;985-989.
2. Lacroix M., Gagnon M., Pringsulaka V., Jobin M., Nouchpramol K., Prachasitthisak Y., Charoen S., Adulyatham P., Lettre J., Grad B. Effect of gamma irradiation with or without hot water dip and transportation from Thailand to Canada on nutritional qualities, ripening index and sensorial characteristics of Thai mangoes (Nahng Glahng Wahn variety). Radiat. Phys. Chem. 42:1993;273-277.
3. Moussaid, M., Lacroix, M., Nketsia-Tabiri, J., Boubekri, C., 2000. Effects of irradiation in combination with waxing on the essential oils in orange peel, Radiat. Phys. Chem. In press.
4. Riov J., Monselise S.P., Kahan R.S. Radiation damage to grapefruit in relation to ethylene production and phenylalanine ammonia-lyase activity. Rad. Bot. 10:1970;281-286.
5. Thomas P., Janave M.T. Polyphenol oxidase activity and browning of mango fruits induced by gamma irradiation. J. Food Sci. 38:1973;1149-1152.