Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further s...Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects.展开更多
Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage pe...Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage period. Higher irradiation treatments showed a significant difference in colour retention in both the cultivars. Visual observation indicated no sprouting until 6th days after which sprouting started in both the cultivars irrespective of radiation treatments. At higher irradiation dose (4.00 kGy) sprouts died soon after emergence. Peas irradiated at 2.0-4.0 kGy doses showed rottage after 9-12 days of storage in both the varieties. Higher irradiation doses enhanced the rate of rot compared with lower doses, p-8 was more resistant to rottage than Moon cultivar of pea.展开更多
文摘Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects.
文摘Effect of irradiation treatment (0.5, 1.0, 2.0 and 4.0 kGy) on fresh pea cultivars was investigated. Results indicated that significant decrease in colour (% transmittance) and ascorbic acid occurred due to storage period. Higher irradiation treatments showed a significant difference in colour retention in both the cultivars. Visual observation indicated no sprouting until 6th days after which sprouting started in both the cultivars irrespective of radiation treatments. At higher irradiation dose (4.00 kGy) sprouts died soon after emergence. Peas irradiated at 2.0-4.0 kGy doses showed rottage after 9-12 days of storage in both the varieties. Higher irradiation doses enhanced the rate of rot compared with lower doses, p-8 was more resistant to rottage than Moon cultivar of pea.
