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Influence of e-beam irradiation processing on chestnuts color and texture

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dc.contributor.authorAntonio, Amilcar L.
dc.contributor.authorRamalhosa, Elsa
dc.contributor.authorKałuska, Iwona
dc.contributor.authorQuintana, Begoña
dc.contributor.authorTrigo, M.J.
dc.contributor.authorFerreira, Armando
dc.contributor.authorBento, Albino
dc.date.accessioned2012-07-20T13:40:28Z
dc.date.available2012-07-20T13:40:28Z
dc.date.issued2012
dc.description.abstractChestnut (Castanea sativa Mill.) fruit is a seasonal product with some storage problems, such as those related with the infestation by insects and developing of moulds. This fact makes that chestnut must be post-harvested treated, in order to meet the international trade fitossanitary regulations. Fumigation with methyl bromide, performed in closed chambers, was commonly used. Recently, March 2010, this treatment process was forbidden by the European Commission [1], given no or few alternatives to the industries processing this product. Food irradiation has been considered an alternative processing food technology to increase the shelf life. It has been used with the aim of disinfestation or decontamination. The objective of the present work is to study the influence of e-beam processing on the texture and color parameters of chestnuts since these parameters are the most valued by the consumers. Chestnut fruits were collected in the region of Trás-os-Montes, Portugal, and were divided in four sets: non-irradiated (control) and irradiated at 0.5 1.0, 3.0, 6.0 kGy. For each dose it was done a replicate with three sets, each set containing 27 fruits (about 500 g). For the irradiation process it was used a Linac – Linear Accelerator electron beam, during different times to give the intended dose. For performing the texture analysis, it was used a texturometer, being measured the maximum force. For colour measurement was used a colorimeter, being the Hunter parameters (L, a, b) determined. along time storage for 0, 30 and 60 days after irradiation. We have performed a previous study using gamma radiation, observing no significant color changes in chestnuts skins and fruits, for two tested varieties from Portugal and Turkey [2, 3]. For the texture, with gamma radiation, was observed a tendency of softening with the radiation dose. The analysis for e-beam irradiated samples along time storage is still in progress, but we expect similar results, also documented by other authors using e-beam [4, 5]. And if it happens could validate also this technology for the post-harvest treatment of this fruit, since for fitossanitary disinfestation the doses used are lower.por
dc.identifier.citationAntónio, Amílcar L.; Ramalhosa, Elsa; Kaluska, Iwona; Quintana, Begoña; Trigo, M. João; Ferreira, Armando; Bento, Albino (2012). Influence of e-beam irradiation processing on chestnuts color and texture. In International Conference of Agricultural Engineering. Valenciapor
dc.identifier.urihttp://hdl.handle.net/10198/7294
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationON.2/QREN/EU 13198/2010
dc.relationSFRH/PROTEC/67398/2010
dc.subjectChestnutspor
dc.subjectCastanea sativa Mill.por
dc.subjectFood irradiationpor
dc.subjectElectron beampor
dc.subjectColorpor
dc.subjectTexturepor
dc.titleInfluence of e-beam irradiation processing on chestnuts color and texturepor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceInternational Conference of Agricultural Engineering, 8-12 July 2012, Valencia, Spainpor
person.familyNameAntonio
person.familyNameRamalhosa
person.familyNameBento
person.givenNameAmilcar L.
person.givenNameElsa
person.givenNameAlbino
person.identifier.ciencia-id1014-5259-DE86
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.orcid0000-0001-8271-9964
person.identifier.orcid0000-0003-2503-9705
person.identifier.orcid0000-0001-5215-785X
person.identifier.ridJ-1960-2014
person.identifier.ridN-9706-2016
person.identifier.scopus-author-id44560921900
person.identifier.scopus-author-id6602978189
person.identifier.scopus-author-id35247694000
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication4b23e496-8d11-4ff5-a8ec-e1c2235e5a28
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication233115be-9d46-49d0-8b7d-2d64406d64a0
relation.isAuthorOfPublication.latestForDiscoveryd74be6c0-1703-4f77-bd81-e289ec981ee3

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