Gamma radiation in the conservation of peach Plunus persica (cv. Chimarrita) minimally processed

The objective of this article was to evaluate the effect of different doses of gamma radiation on peaches (Plunus persica cv. Chimarrita) minimally processed, aiming to increase the useful life of the fruit. The peaches were purchased at Campinas/SP market and taken to the Irradiation laboratory of Food at CENA / USP, where they were washed under running water, peeled and cut into four pieces. The peach pieces were dipped in sodium hypochlorite solution 15 mL / L for 4 minutes and dried in a plastic colander. Then they were packed in plastic containers (polypropylene). Subsequently, they were irradiated in a source of Cobalt-60, Gammacell type - 220 (dose rate 0.566 kGy / hour) with doses of: 0 (control), 1.0 and 2.0 kGy and stored at 8 deg C. The analyzes of: color (factors L, a and b) and texture. The experimental design used was entirely randomized with 3 replications to each treatment. From the results obtained, it was concluded that for color and texture there was no difference between treatments