Effects of irradiation on respiration and ethylene production of apple slices

Gurbuz Gunes, Christopher B. Watkins, Joseph H. Hotchkiss*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)

Abstract

Respiration and ethylene production rates of irradiated apple slices from four apple cultivars were measured for 72 h. Doses less than 1.2kGy had no effect on rates of CO2 production and O2 consumption, and irradiation at doses between 1.2 and 2.4kGy had minimal effect for all cultivars. Respiratory response of 'Idared', 'Law Rome' and 'Empire' slices to irradiation was curvilinear, with maximum respiration occurring in the 3-6kGy dose range. Response of 'Delicious' slices was linear over the irradiation dose range (0-11kGy) studied. Respiratory quotient increased with irradiation dose. The degree of maturity of the slices affected respiratory responses. Irradiation reduced ethylene production of all slices. These results suggest that irradiation doses of up to 2.4kGy can be used with minimum effect on the respiratory physiology of tissues. (C) 2000 Society of Chemical Industry.

Original languageEnglish
Pages (from-to)1169-1175
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume80
Issue number8
DOIs
Publication statusPublished - 2000
Externally publishedYes

Keywords

  • Apples
  • Ethylene
  • Food irradiation
  • Fresh-cut
  • Minimally processed
  • Respiration

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