Effect of X-ray irradiation on the physical and chemical quality of America red globe grape

The use of irradiation as a phytosanitary treatment has expanded in recent years. It plays important roles in developed and developing countries, facilitating international trade in irradiated fresh fruit. To evaluate the potential of X-ray irradiation as a quarantine treatment for America red globe grapes, we investigated the effect of X-ray irradiation by 0.2, 0.4, 0.6 and 1.0 kGy on the physical and chemical quality of fresh grape. Irradiation by 0.2 and 0.4 kGy could reduce the respiration rate of fresh grape and extend the shelf life of fruit. There was no significant effect of irradiation on other physical and chemical quality of grapes (weight loss, total soluble solids, titratable acidity, protein, mineral, sweet and taste). The irradiation treatments also had a better appearance than the control grapes after 14 days. Therefore, irradiation as a quarantine treatment for fresh grapes is possible. Keywords: X-ray irradiation, quarantine treatment, physical-chemical, grape

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