Use of ionising radiation technology as a method of postharvest conservation of guava
Characteristics sensory and physical-chemical were evaluated in guavas (Psidium guajava L.) after doses received of 200, 400 and 600 Gy and stored for 12 days under 10°C followed by two and four days under 20°C. Irradiated fruit had a greater index of acceptability in the sensory analysis for external appearance and showed minor symptoms of pulp disintegration after four days. The physical-chemical characteristics of guava were more influenced by storage time than by applied doses.
Keywords: Psidium guajava L, maturation, gamma radiation, storage, ionising radiation, postharvest conservation, guava, irradiated fruit, postharvest technology, pulp disintegration, radiation dose