Effect of gamma irradiation on carotenoids and vitamin C contents of Papaya fruit (Carica papaya L.) cv. Golden.
2014
FIGUEIREDO, S. G. DE | SILVA-SENA, G. G. | SANTANA, E. N. DE | SANTOS, R. G. DOS | OIANO NETO, J. | OLIVEIRA, C. A. de | SUELY GOMES DE FIGUEIREDO, UNVERSIDADE FESRAL DO ESPIRITO SANTO; GERALDA GILLIAN SILVA-SENA, Universidade Federal do Espírito Santo; ENILTON NASCIMENTO DE SANTANA, Instituto Capixaba de Pesquisa; RAQUEL GOUVÊA DOS SANTOS, Centro de Desenvolvimento da Tecnologia Nuclear; JOAO OIANO NETO, CTAA; CRISTIANE ALVES DE OLIVEIRA, Universidade Federal de Viçosa.
The irradiation has been considered an alternative process for decay control extending shelf life of fresh fruits. This study was conducted to investigate the effect of gamma irradiation on functional constituents on papaya fruits cv. Golden. Fruits were harvested into maturation 1 degree (stage) and irradiated with 0.8 kGy (Cobalt 60 source-MSD Nordion irradiator), and then stored at 24 ± 2 ° C. Total carotenoids and vitamin C contents were evaluated in the pulp fruits, in the 5, 7 e 9 th days post-harvest by a reversed-phase and ion exclusion column by a high performance liquid chromatography. Results demonstrated that the irradiation induced alterations in the total carotenoids and vitamin C levels. However, these changes did not affect the adequacy of vitamins A and C (for adult and children) in relation to daily nutritional requirements. In conclusion, the present data provide evidence that the irradiated papaya, did not impair reduce these nutritional characteristics.
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