Use of ionising radiation technology as a method of postharvest conservation of guava Online publication date: Wed, 18-Feb-2015
by Josenilda M. Silva, Lidia C.S.A. Correia, Naira P. Moura, Maria Ines S. Maciel, Heldio P. Villar
International Journal of Postharvest Technology and Innovation (IJPTI), Vol. 2, No. 2, 2011
Abstract: Characteristics sensory and physical-chemical were evaluated in guavas (Psidium guajava L.) after doses received of 200, 400 and 600 Gy and stored for 12 days under 10°C followed by two and four days under 20°C. Irradiated fruit had a greater index of acceptability in the sensory analysis for external appearance and showed minor symptoms of pulp disintegration after four days. The physical-chemical characteristics of guava were more influenced by storage time than by applied doses.
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