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  • 1
    Electronic Resource
    Electronic Resource
    Radiation Processing of Foods, Some Effects of Gamma Radiation on Keeping Quality of Apples (1964)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 12 (1964), S. 268-274 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60133a025
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  • 2
    Electronic Resource
    Electronic Resource
    Nutritive Quality of Long-Distance Shipped Green Beans for Processing (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vitamin A and C contents of bulk raw snap beans for canning from distant sources (up to 12 hr) were measured and compared to that from local sources. Statistically significant differences were found between vitamin contents of beans arriving from some locations for some seasons, but equally large season-to-season variations were also found. Much of this variation could be attributed to cultural conditions. Differences found were relatively minor, particularly in view of the large losses which are known to occur during processing. Our observations indicate that retention of these two vitamins following long distance shipping is at least as great as retention of other quality factors.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb03541.x
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of Post-Harvest Handling and Processing on Vitamin Contents of Peas (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vitamin contents of peas were measured at various stages of raw product handling, during 1976–1979 seasons, on different cultivars, on different sizes of peas, at various stages of processing, and at different processing plants. Some cultivar differences were shown in ascorbic acid, carotene, and folic acid, and different sizes of peas contained significantly different amounts of ascorbic acid, carotene, and thiamin contents. Profound effects were observed during blanching and thermal processing of peas. Ascorbic acid, thiamin, vitamin B6, and niacin contents of canned peas were significantly (95% level) lower than those of fresh peas. Also some significant differences in vitamin contents of canned peas among different processing plants were observed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12755.x
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  • 4
    Electronic Resource
    Electronic Resource
    Effect of Gamma Radiation Upon Cherries (1965)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 30 (1965), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of gamma radiation upon the quality of sweet cherries was studied. Softening was detected which progressed rapidly above a threshold dose of approximately 50 kilorads and was related to the degradation of pectic constituents of the fruit. Although respiratory O2 consumption and CO2 evolution were stimulated during irradiation, the response subsided slowly after irradiation ceased. Color bleaching occurred only at the high doses. Despite a marked initial reduction in microbial contamination, extended storage periods showed increased microbial spoilage. A reduction in the development of brown-rot during high-temperature short-time storage resulted from kilorad doses of radiation. There was a slightly increased rate of sulfur dioxide bleaching and increased yield of brined cherries, but this was accompanied by loss of texture of the finished product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01837.x
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  • 5
    Electronic Resource
    Electronic Resource
    RIPENING OF PROCESSING APPLES WITH POSTHARVEST ETHEPHON (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The use of postharvest application of ethephon for the early ripening of apples for processing was evaluated. Early harvested fruit were dipped in ethephon and ripened at 21.1°C. The ripe fruit was then analyzed for raw product quality and processed into sauce. We conclude that the artificial ripening of apples by postharvest application of ethephon is due to the acceleration of normal ripening processes, and is feasible when the fruit is preclimacteric and the treatment performed very shortly following harvest. Sauce made from artificially ripened early harvested fruit is much improved over sauce made from unripened fruit provided the treatment is performed from 3–5 wk prior to conventional harvest date.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb12564.x
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  • 6
    Electronic Resource
    Electronic Resource
    Effect of Postharvest Storage and Ripening of Apples on the Sensory Quality of Processed Applesauce (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pre-processing low temperature storage of apples tended to increase the perceived sweetness and decrease sourness (tartness) of finished applesauce. Storage had no significant effect on the sheen and fruitiness of sauce and no effect on the overall acceptability ratings of flavor and texture. Grain size decreased on storage. Depending upon cultivar, color was adversely affected by storage. High temperature ripening tended to darken sauce but did not adversely affect the overall acceptability ratings of color and flavor. Ripening increased the fruitiness and decreased the grain size with some interactions between ripening and storage on grain size. Sweetness and sourness were not significantly affected by ripening treatments. The overall rating of texture was decreased with ripening.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb14980.x
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  • 7
    Electronic Resource
    Electronic Resource
    Variation of Vitamin Concentration and Retention in Canned Snap Beans from Three Processing Plants During Two Years (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A statistical evaluation of vitamin status during canning was obtained from samplings of raw, blanched and canned snap beans. With the exception of folic acid retention, it was not possible to distinguish the separate plants. This leads to the expectation that the season averages of vitamins from processing plants obtaining material from the same area would be similar. Retention percentages were lower for thiamin, folic acid and B6 than for ascorbic, which was lower than for carotene. Raw material was a source of variation. Average concentrations in drained canned beans, dry weight basis were: ascorbic acid, 116 mg/100g; carotene, 22 μg/g; thiamin, 3.4 μg; B6, 5.3 μg/g; and folic acid, 7.3 μg/g.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb04979.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Ionizing Radiations on Plant Tissues. III. Softening and Changes in Pectins and Cellulose of Apples, Carrots, and Beets (1964)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A study was conducted of changes that occur in pectic and cellulose constituents of apple, carrot, and beet tissues as a result of treatment with gamma radiation. In apple tissues, degradation of both these constituents occurred at approximately the dose at which tissue softening could he first demonstrated, and progressed with increasing dose. The degradation of pectins was demonstrated by several criteria, such as the loss of viscosity in the individual fractions, the loss of specific viscosity calculated for a constant uronide or calcium pectate value, and by change in the soluble-insoluble pectin ratio. Cellulose degradation was characterized by a decrease in the specific viscosity calculated for 0.15% cellulose solutions.Although these findings were corroborated in carrot tissues, the softening of beets does not seem to be as clearly accompanied by such marked changes in pectins and cellulose. Whereas previously published data indicated that beets have a higher softening threshold dose than either carrots or apples, this does not explain the differences found. It is suspected that other factors, such as cell turgidity, are involved in the softening process, and is here responsible for this phenomenon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1964.tb01691.x
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  • 9
    Electronic Resource
    Electronic Resource
    Effects of Ionizing Radiations on Plant Tissues. V. Some Effects of Gamma Radiation on Lettuce Leaves (1961)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 26 (1961), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of gamma radiation from a Cobalt60 source upon lettuce tissue was studied. The radiation-induced softening of leaf discs was assessed with an instrument designed to measure the bending of the disc under application of a given weight. It is estimated that the “threshold dose” of radiation-induced softening of lettuce is between 600 and 1,000 Kilorad. Lettuce leaf tissue thus appears more resistant to the softening effect of gamma radiation than the storage-type tissues of apples, carrots, or beets. The radiation-induced changes in the respiratory activity of lettuce were also studied, both during and after irradiation. Although both oxygen consumption and carbon dioxide evolution are stimulated during irradiation, the response subsides to near-normal rates shortly after irradiation is stopped. There is some indication that the magnitude of the respiratory rate stimulation response is based primarily upon dose rate. A comparison of softening and respiratory rate measurements indicates that the tissue softening is probably not directly related to the respiratory stimulation that occurs during gamma irradiation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00378.x
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  • 10
    Electronic Resource
    Electronic Resource
    Degradation of pectin by γ-radiation under various moisture conditions (1966)
    New York : Wiley-Blackwell
    Journal of Polymer Science Part A-1: Polymer Chemistry 4 (1966), S. 1759-1771 
    Details
    ISSN: 0449-296X
    Keywords: Physics ; Polymer and Materials Science
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Notes: By using D50 and D37 doses for 50 and 63% decreases in the solution viscosity of pectin, an evaluation was made of the effectiveness of radiation at different moisture levels. The relation between radiation effectiveness, as measured by the D50 value, and the pectin: water ratio was expressed in a simplified empirical equation. The indirect effect of radiation in dilute aqueous solutions decreased progressively with increasing pectin concentration. On the other hand, a protective effect was produced by small additions of water to dry pectin and a minimum in degradation (i.e., maximum D50 and D37 values) was attained at about the 20% moisture level.The relation between the intrinsic viscosity of dilute aqueous solutions of pectin irradiated air-dry and the number-average molecular weight and D37 values was determined. By using the former relation, the number of chain scissions per unit of absorbed energy was measured at different moisture levels.The importance of moisture control in comparative radiation studies was emphasized. An approximately 26-fold increase in the radiation sensitivity of pectin was produced by an increase in the moisture content from the 20 to the 99% level. Varying the moisture content therefore provides a good means of altering the sensitivity of pectin and similar materials to radiation damage.
    Additional Material: 3 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/pol.1966.150040710
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