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Danh mục TaiLieu.VN

Submitted in partial fulfilment of the requirement for the degree of bachelor of science (food technology)

Gamma irradiation has become one of the effective food technology to reduce risk of food poisoning and preserve quality. The effect of doses of gamma irradiation on postharvest quality has been repoted in various fruits and vegetables. This study was aimed to investigate the changes in postharvest quality of fingerroot rhizome and fresh – cut fingerroot after irradiation by different doses of gamma ray. In experiment on fingerroot rhizome, all samples were treated with gamma ray at 0 (control), 1.0, 2.0 and 4.0 kGy and then stored at 13°C for 12 days of storage. The results showed that there were no significant differences in physical properties of fingerroot which were weight loss and colour peel change value during storage. Moreover, gamma irradiation did not affect on total phenolic content, total flavonoid content and DPPH radical scavenging activity of fingerroot rhizome as compared to the control.

Từ khóa: Submitted in partial fulfilment of the requirement for the degree of bachelor of science (food technology), HUYNH MINH NGUYET

22 p ovanke 23/12/2019 428 3

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