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Effects of Gamma Radiation and Methyl Bromide Fumigation on Physiological and Chemical Quality of Apples  

강호진 (경북대학교 식품공학과 및 식품생물산업연구소)
정헌식 (경북대학교 식품공학과 및 식품생물산업연구소)
조덕조 (경북대학교 식품공학과 및 식품생물산업연구소)
변명우 (한국원자력연구소)
최성진 (대구가톨릭대학교 생명자원학부)
최종욱 (경북대학교 식품공학과 및 식품생물산업연구소)
권중호 (경북대학교 식품공학과 및 식품생물산업연구소)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 381-387 More about this Journal
Abstract
‘Fuji’ apples were treated by gamma irradiation (0 - 3 kGy) or methyl bromide fumigation at commercial conditions (MeBr, 26 g/kg, 4 hr) for quarantine purposes at two different treatment timing after harvest and stored under air at 0$^{\circ}C$ for 4 months. Associated with the treatment timing of irradiation or fumigation, after 40 days of storage at 0$^{\circ}C$ following harvest was more adequate than immediately after harvest in keeping qualities of stored apples. However, more than 2 kGy irradiation and MeBr fumigation were detrimental to physiological and chemical qualities of the fruits. These results show that less than 1 kGy irradiation at the delayed timing has a possibility to be applied as a quarantine procedure without significant changes in the quality of apples.
Keywords
apples; methyl bromide; irradiation; storage quality;
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