Effect of quarantine treatments on the carbohydrate and organic acid content of mangoes (cv. Tommy Atkins)

Radiation Physics and Chemistry

Volumn 81, Issue 8, 2012, Pages 1059-1063

  Cruz, J N ^a   Soares, C A ^b   Fabbri, A D T ^a   Cordenunsi, B R ^b   Sabato, S F ^a  

^a INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Gamma radiation; Mangoes; Quarantine treatment

Indexed keywords

ACID CONTENT; CONTROL GROUPS; HOT WATER; IRRADIATION TREATMENT; LOW TEMPERATURES; MANGOES; ME-XICO; QUALITY ATTRIBUTES; QUARANTINE TREATMENT; ROOM TEMPERATURE; STORAGE PERIODS; SUCCINIC ACIDS; SUGAR CONTENT; TREATMENT GROUP;

CITRIC ACID; EXPERIMENTS; GAMMA RAYS; IRRADIATION; ORGANIC COMPOUNDS; SUGARS; TEXTURES; WATER;

FRUITS;

CARBOHYDRATE; CARBOXYLIC ACID; CITRIC ACID; SUCCINIC ACID; SUGAR;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; FOOD IRRADIATION; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FOOD TEXTURE; FRUIT COLOR; FRUIT RIPENING; HOT WATER DIP TREATMENT; INTERMETHOD COMPARISON; LOW TEMPERATURE; MANGO; NONHUMAN; RADIATION DOSE; ROOM TEMPERATURE;

EID: 84861940968     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2012.02.026     Document Type: Article

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