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[Tyndalization by gamma rays. Preliminary esperiments on grape]

R Jona, R Vallania

    S & TA & NU. Rivista Di Scienza E Tecnologia Degli Alimenti E Di Nutrizione Umana
    |March 1, 1976
    PubMed
    Summary

    Gamma irradiation effectively pasteurizes grape pulp against rot, with divided doses of 180-200 Kr showing superior results. Fractionated irradiation significantly reduces infections compared to single doses or controls.

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    Area of Science:

    • Agricultural Science
    • Food Science
    • Radiation Biology

    Context:

    • Grape rot poses a significant threat to fruit quality and shelf-life.
    • Traditional preservation methods can impact fruit sensory attributes.
    • Gamma irradiation offers a non-thermal pasteurization alternative.

    Purpose:

    • To determine the optimal gamma irradiation dosage for pasteurizing grape pulp.
    • To evaluate the efficacy of fractionated versus single-dose irradiation on rot prevention.
    • To assess potential damage to grape pulp from gamma irradiation.

    Summary:

    • The study investigated gamma irradiation effects on rot in 'Moscato bianco' and 'Favorita' grape cultivars.
    • A dose of 180-200 Kr, administered in three fractions, pasteurized grape pulp with minimal damage and significantly reduced infections (P = 0.01) compared to 100 Kr or control.
    • No significant difference in efficacy was observed when gamma rays were administered all at once.

    Impact:

    • Identifies a precise gamma irradiation strategy for enhancing grape preservation.
    • Provides a scientific basis for using fractionated irradiation to improve food safety and reduce post-harvest losses.
    • Minimizes fruit damage, preserving quality attributes for consumers.

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