Effect of Gamma Irradiation on Carotenoids and Vitamin C Contents of Papaya Fruit (Carica papaya L.) Cv. Golden
- *Corresponding Author:
- Suely Gomes de Figueiredo
Laboratório de Química de
Proteínas, Universidade Federal do Espírito Santo
29040-091, Vitória, ES, Brazil
Tel: 55 27 8181 184
E-mail: [email protected]
Received Date: March 13, 2014; Accepted Date: June 12, 2014; Published Date: June 20, 2014
Citation: de Figueiredo SG, Silva-Sena GG, de Santana EN, dos Santos RG, Neto JO, et al. (2014) Effect of Gamma Irradiation on Carotenoids and Vitamin C Contents of Papaya Fruit (Carica papaya L.) Cv. Golden. J Food Process Technol 5:337. doi: 10.4172/2157-7110.1000337
Copyright: © 2014 Figueiredo SG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The irradiation has been considered an alternative process for decay control extending shelf life of fresh fruits. This study was conducted to investigate the effect of gamma irradiation on functional constituents on papaya fruits cv. Golden. Fruits were harvested into maturation 1 degree (stage) and irradiated with 0.8 kGy (Cobalt 60 source-MSD Nordion irradiator), and then stored at 24 ± 2°C. Total carotenoids and vitamin C contents were evaluated in the pulp fruits, in the 5, 7 e 9th days post-harvest by a reversed-phase and ion exclusion column by a high performance liquid chromatography. Results demonstrated that the irradiation induced alterations in the total carotenoids and vitamin C levels. However, these changes did not affect the adequacy of vitamins A and C (for adult and children) in relation to daily nutritional requirements. In conclusion, the present data provide evidence that the irradiated papaya, did not impair reduce these nutritional characteristics.