Changes of Functional Compounds in, and Texture Characteristics of, Apples, during Post-Irradiation Storage at Different Temperatures

摘要: The effects of gamma irradiation on the physiochemical and physical characteristics apples were investigated during post-irradiation storage at . contents total reducing sugars analyzed results indicated that receiving 1 kGy did not show significant differences in sugar compared to non-irradiated controls. Important physiological evaluated by measurement phenolic content flavonoid content, power, radical scavenging ability, a dose affect activities. Changes parameters such as weight loss, strength, cohesiveness hardness, storage, temperature-dependent, whether irradiated or color sensory acceptance affected cold storage. However, minor deterioration quality was noted under ambient temperature We conclude irradiation(1 kGy) does apple nutritional stability, functional properties, characteristics, especially upon after radiation treatment.