Effect of gamma irradiation on different starch sources as edible coating on preserving lemon fruit under cold storage conditions | ||||
| Arab Journal of Nuclear Sciences and Applications | ||||
| Article 15, Volume 55, Issue 4, October 2022, Page 192-204 PDF (695.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajnsa.2022.141210.1592 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Amr Mohamed Mounir 
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| NCRRT, EAEA | ||||
| Abstract | ||||
| This experiment was carried out during the two successive seasons of 2019 and 2020 to investigate the influence of un-irradiated and irradiated starch with gamma rays at 20 k Gy of corn, sweet potato and cassava as an edible coating at 2 % concentration on enhancing the storage ability and increasing the storage period of lemon fruits under cold storage conditions. Data revealed that lemon fruits coated with irradiated cassava starch scored the lowest weight loss percentage and respiration rate after 8 weeks of storage. As for fruit colour, lemon fruits coated with irradiated cassava starch scored higher fruit lightness (L*) value and lower density of yellow colour (h°) value than un-coated fruits especially at the end of storage period. Concerning fruit chemical constituents, fruits coated with cassava starch had higher titratable acidity percentage, soluble solids content and ascorbic acid concentration than other treatments after 8 weeks of storage period. | ||||
| Keywords | ||||
| Lemon; corn starch; sweet potato starch; cassava starch; gamma irradiation; edible coating | ||||
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