Reza Khalili, Navid Ayoobian, Mehrdad Jafarpour, Babak Shirani
In this study, the effect of gamma irradiation on the shelf life and properties of cucumber was investigated. These properties include weight reduction, fruit density, juice, tissue firmness, total soluble solids (TSS), total titratable acidity, chlorophyll and vitamin C, pH, marketability, flavor, frostbite and fungal effects. For this purpose, cucumbers were irradiated with dose of 2, 2.5 and 3 kGy. The exposure time was calculated by MCNP4C; the Monte Carlo particle transport code. Three types of fungi ( white - Sclerotinia sclerotiorum , gray - Botrytis cinerea and olive- Cladosporium cucumerinum ), were used to infect some samples...
December 2017: Journal of Food Science and Technology