Postharvest storage quality evaluation of irradiated rice and corn
2000
Tolentino, J.L. | de Guzman, M.Z. | Tolentino, M.M. | Resilva, S. | Ignacia, L.M. | Patindol, J.A., Philippine Nuclear Research Inst., Quezon City (Philippines) | De Dios, C.V., National Food Authority, Quezon City (Philippines). Technical Research Div. | Parel, R.A., Philippine Nuclear Research Inst., Quezon City (Philippines) | Zulueta, N.V. | Herrera, E.M. | Patindol, J.A., Philippine Rice Research Inst., Science City of Munoz, Nueva Ecija (Philippines)
The microbiological, physicochemical, entomological, sensory and cooking qualities of irradiated and non-irradiated milled rice and corn grain samples were investigated during postharvest storage at ambient temperature. Samples were procured and packaged in three types of packaging materials. They were irradiated at doses of 0.5, 1.0, 3.0, and 5.0 kGy, stored at ambient temperature, and were evaluated regularly. Results indicate that an irradiation of 3.0 kGy is sufficient to control and eliminate microbial contamination in rice samples. The physicochemical properties of milled rice samples such as moisture and amylose content were significantly affected by irradiation and length of storage. Gel consistency and fat acidity in irradiated rice apparently increased during storage. Prolonged storage of irradiated milled rice samples did not significantly affect the raw and cooked rice sensory ratings. Rice packed in polypropylene sacks lined with polyethylene and irradiated at a dose of 0.5 kGy could be stored for nine months with very minimal insect damage. Results obtained from corn grain irradiated up to a dose of 1.0 kGy showed no significant changes in the proximate analysis such as crude protein, fat and fiber content. A significant reduction in the total microbial count at a dose of 5.0 kGy could be recommended as the minimum dose to disinfect corn grains from stored insect pests.
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