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Food science and biotechnology v.14 no.2 = no.62, 2005년, pp.181 - 184   피인용횟수: 4

Effects of Gamma Irradiation and Methyl Bromide Fumigation on the Qualities of Fresh Chestnuts during Storage

Kwon, Joong-Ho    (Department of Food Science & Technology, Kyungpook National University  );
  • 초록

    Effects of irradiation and fumigation on disinfestation and quality attributes of chestnuts during storage were studied. Fresh chestnuts were exposed to gamma irradiation (0-10 kGy) and methyl bromide (MeBr) under commercial conditions and stored at different temperatures for 6 months. Pest of quarantine importance for chestnuts, Curculio sikkimensis Heller showed 100% mortality by MeBr on 3rd day after fumigation and by irradiation at 0.5 kGy in about 3 weeks at $23{\pm}0.5^{\circ}C$ . Respiration rates of samples one day after treatments increased in proportion to irradiation dose. Respiration pattern of MeBr group was equal to that of 10 kGy-group. Both MeBr and irradiation at 0.25 kGy or higher showed 100% inhibition of sprouting during storage at $5^{\circ}C$ for 6 months. Flesh firmness was significantly reduced by MeBr or irradiation over 5 kGy (p


  • 주제어

    chestnut .   methyl bromide .   irradiation .   disinfestation .   physicochemical quality.  

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  • 이 논문을 인용한 문헌 (4)

    1. 2006. "" Food science and biotechnology, 15(1): 1~4     
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