Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage
This study evaluated the impact of gamma irradiation on some physical properties of red pitaya (Hylocereus costaricensis) during two periods of refrigerated storage. For this purpose, pitaya fruits were irradiated with doses of 1.0 and 3.5 kGy and compared with non-irradiated samples for up to 14 da...
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| Language: | English |
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Brazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR)
2025-07-01
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| Series: | Brazilian Journal of Radiation Sciences |
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| Online Access: | https://bjrs.org.br/revista/index.php/REVISTA/article/view/2751 |
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| author | Luz Merida Rondan Flores B. G. Negrão J.P.A.A. Barros S. E. Kitahara A.L.C.H. Villavicencio |
| author_facet | Luz Merida Rondan Flores B. G. Negrão J.P.A.A. Barros S. E. Kitahara A.L.C.H. Villavicencio |
| author_sort | Luz Merida Rondan Flores |
| collection | DOAJ |
| description | This study evaluated the impact of gamma irradiation on some physical properties of red pitaya (Hylocereus costaricensis) during two periods of refrigerated storage. For this purpose, pitaya fruits were irradiated with doses of 1.0 and 3.5 kGy and compared with non-irradiated samples for up to 14 days. The results indicate that irradiation significantly influenced the texture and color of the fruit. For a dose of 1.0 kGy, it had the greatest effect on the elasticity of the peel, while 3.5 kGy better preserved the initial color. In terms of total solids (°Brix), the samples irradiated at 3.5 kGy showed the highest initial values, stabilizing over the storage period. In addition, water activity (aw) remained high in all samples, with no significant differences between the irradiated and non-irradiated doses, suggesting a high microbiological risk without irradiation-induced changes. These results showed that gamma irradiation of pitaya fruit can be effective in maintaining pitaya quality during storage, although lower doses have more beneficial effects on certain properties. Further studies are needed to explore the effects of irradiation on other characteristics and to further extend the shelf life of the fruit. |
| format | Article |
| id | doaj-art-cc1247db5f294da28e093361e5982131 |
| institution | DOAJ |
| issn | 2319-0612 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Brazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR) |
| record_format | Article |
| series | Brazilian Journal of Radiation Sciences |
| spelling | doaj-art-cc1247db5f294da28e093361e59821312025-08-20T02:39:12ZengBrazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR)Brazilian Journal of Radiation Sciences2319-06122025-07-01124A (Suppl.)e2751e275110.15392/2319-0612.2024.27512376Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storageLuz Merida Rondan Flores0B. G. Negrão1J.P.A.A. Barros2S. E. Kitahara3A.L.C.H. Villavicencio4Instituto de Pesquisas Energéticas e Nucleares - IPENNuclear Energy Research InstituteNuclear Energy Research InstituteNational Service for Industrial TrainingNuclear Energy Research InstituteThis study evaluated the impact of gamma irradiation on some physical properties of red pitaya (Hylocereus costaricensis) during two periods of refrigerated storage. For this purpose, pitaya fruits were irradiated with doses of 1.0 and 3.5 kGy and compared with non-irradiated samples for up to 14 days. The results indicate that irradiation significantly influenced the texture and color of the fruit. For a dose of 1.0 kGy, it had the greatest effect on the elasticity of the peel, while 3.5 kGy better preserved the initial color. In terms of total solids (°Brix), the samples irradiated at 3.5 kGy showed the highest initial values, stabilizing over the storage period. In addition, water activity (aw) remained high in all samples, with no significant differences between the irradiated and non-irradiated doses, suggesting a high microbiological risk without irradiation-induced changes. These results showed that gamma irradiation of pitaya fruit can be effective in maintaining pitaya quality during storage, although lower doses have more beneficial effects on certain properties. Further studies are needed to explore the effects of irradiation on other characteristics and to further extend the shelf life of the fruit.https://bjrs.org.br/revista/index.php/REVISTA/article/view/2751red pitayafoods irradiationstorage timetexture and color |
| spellingShingle | Luz Merida Rondan Flores B. G. Negrão J.P.A.A. Barros S. E. Kitahara A.L.C.H. Villavicencio Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage Brazilian Journal of Radiation Sciences red pitaya foods irradiation storage time texture and color |
| title | Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage |
| title_full | Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage |
| title_fullStr | Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage |
| title_full_unstemmed | Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage |
| title_short | Physical properties of irradiated red pitaya (Hylocereus costaricensis) during storage |
| title_sort | physical properties of irradiated red pitaya hylocereus costaricensis during storage |
| topic | red pitaya foods irradiation storage time texture and color |
| url | https://bjrs.org.br/revista/index.php/REVISTA/article/view/2751 |
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