Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life. / Rashid, M.H.A.; Grout, Brian William Wilson; Continella, A.; Mahmud, T.M.M.

In: Radiation Physics and Chemistry, Vol. 110, 2015, p. 77-81.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Rashid, MHA, Grout, BWW, Continella, A & Mahmud, TMM 2015, 'Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life', Radiation Physics and Chemistry, vol. 110, pp. 77-81. https://doi.org/10.1016/j.radphyschem.2015.01.024

APA

Rashid, M. H. A., Grout, B. W. W., Continella, A., & Mahmud, T. M. M. (2015). Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life. Radiation Physics and Chemistry, 110, 77-81. https://doi.org/10.1016/j.radphyschem.2015.01.024

Vancouver

Rashid MHA, Grout BWW, Continella A, Mahmud TMM. Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life. Radiation Physics and Chemistry. 2015;110:77-81. https://doi.org/10.1016/j.radphyschem.2015.01.024

Author

Rashid, M.H.A. ; Grout, Brian William Wilson ; Continella, A. ; Mahmud, T.M.M. / Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life. In: Radiation Physics and Chemistry. 2015 ; Vol. 110. pp. 77-81.

Bibtex

@article{d81e9fa0f5aa4f56937c5077c00248fe,
title = "Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life",
abstract = "Low-dose gamma irradiation (0.08 kGy over 10 min), a level significantly below that required to satisfy the majority of international quarantine regulations, has been employed to provide a significant reduction in visible fungal infection on papaya fruit surfaces. This is appropriate for local and national markets in producer countries where levels of commercial acceptability can be retained despite surface lesions due to fungal infection. Irradiation alone and in combination with hot-water immersion (50 °C for 10 min) has been applied to papaya (Carica papaya L.) fruits at both the mature green and 1/3 yellow stages of maturity. The incidence and severity of surface fungal infections, including anthracnose, were significantly reduced by the combined treatment compared to irradiation or hot water treatment alone, extending storage at 11 °C by 13 days and retaining commercial acceptability. The combined treatment had no significant, negative impact on ripening, with quality characteristics such as surface and internal colour change, firmness, soluble solids, acidity and vitamin C maintained at acceptable levels.",
author = "M.H.A. Rashid and Grout, {Brian William Wilson} and A. Continella and T.M.M. Mahmud",
year = "2015",
doi = "10.1016/j.radphyschem.2015.01.024",
language = "English",
volume = "110",
pages = "77--81",
journal = "Radiation Physics and Chemistry",
issn = "0969-806X",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Low-dose gamma irradiation following hot Water immersion of Papaya (Carica Papaya linn.) fruits provides additional control of postharvest fungal infection to extend shelf life

AU - Rashid, M.H.A.

AU - Grout, Brian William Wilson

AU - Continella, A.

AU - Mahmud, T.M.M.

PY - 2015

Y1 - 2015

N2 - Low-dose gamma irradiation (0.08 kGy over 10 min), a level significantly below that required to satisfy the majority of international quarantine regulations, has been employed to provide a significant reduction in visible fungal infection on papaya fruit surfaces. This is appropriate for local and national markets in producer countries where levels of commercial acceptability can be retained despite surface lesions due to fungal infection. Irradiation alone and in combination with hot-water immersion (50 °C for 10 min) has been applied to papaya (Carica papaya L.) fruits at both the mature green and 1/3 yellow stages of maturity. The incidence and severity of surface fungal infections, including anthracnose, were significantly reduced by the combined treatment compared to irradiation or hot water treatment alone, extending storage at 11 °C by 13 days and retaining commercial acceptability. The combined treatment had no significant, negative impact on ripening, with quality characteristics such as surface and internal colour change, firmness, soluble solids, acidity and vitamin C maintained at acceptable levels.

AB - Low-dose gamma irradiation (0.08 kGy over 10 min), a level significantly below that required to satisfy the majority of international quarantine regulations, has been employed to provide a significant reduction in visible fungal infection on papaya fruit surfaces. This is appropriate for local and national markets in producer countries where levels of commercial acceptability can be retained despite surface lesions due to fungal infection. Irradiation alone and in combination with hot-water immersion (50 °C for 10 min) has been applied to papaya (Carica papaya L.) fruits at both the mature green and 1/3 yellow stages of maturity. The incidence and severity of surface fungal infections, including anthracnose, were significantly reduced by the combined treatment compared to irradiation or hot water treatment alone, extending storage at 11 °C by 13 days and retaining commercial acceptability. The combined treatment had no significant, negative impact on ripening, with quality characteristics such as surface and internal colour change, firmness, soluble solids, acidity and vitamin C maintained at acceptable levels.

U2 - 10.1016/j.radphyschem.2015.01.024

DO - 10.1016/j.radphyschem.2015.01.024

M3 - Journal article

VL - 110

SP - 77

EP - 81

JO - Radiation Physics and Chemistry

JF - Radiation Physics and Chemistry

SN - 0969-806X

ER -

ID: 131109161