The effect of ionizing radiation on storability of dessert grapes
1987
Mahfouz, A. (Syrian Atomic Energy Agency, Damascus (Syria)) | Sass, P. (University of Horticulture and Food Industry, Budapest (Hungary))
Doses of radiation were as follows: X-ray=60 Gy. gamma ray=1000 and 1500 Gy. The radiated and control grapes were stored in air and in controlled atmosphere. Before the storage, after radiation and at the end of storage period as well as the sugar content, the malic acid content and the intensity of MHD-,MDH(NAD)- and PME enzymes were measured. Finally the rate of weight losses and decays of stored grapes were established. On the average the sugar content was higher in irradiated samples than in the control ones, independent of made of storage (air or controlled atmosphere). The malic acid content has decreased at the start of storage. In the average of examined varieties significant increase of MDH has been established. Radiation doses had no expressed effect on PME activity. Under the influence of radiation weight losses and decays have decreased in several grape varieties.
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