Colorimetric analysis of edible flower of Dendranthema grandiflorum processed by ionizing radiation

Edible flowers can be used to add flavor, color, taste and visual appeal to culinary preparations as salads, soups, desserts and drinks. There are many edible flowers rich in minerals, vitamins, pollen, nectar and other essential nutrients that are important for human nutrition. Food irradiation is a viable technology for disinfestation of insect, to increase extending the shelf life of perishable products and improving the hygienic quality of food. The irradiation technology is a good alternative method to replace chemical fumigation of pest insects present in foods and flowers. The purpose of this study was evaluate the color of Dendranthema grandiflorum exposed low-dose ionizing radiation: 0.3 kGy, 0.4 kGy, 0.5 kGy, 0.6 kGy, 0.7 kGy, and 0.8 kGy of 60Co using colorimeter (Konica Minolta Chroma Meter CR-400), were used samples of chrysanthemum in yellow, white and red. The petals of the flowers were used for the chromaticity value. The samples of irradiated chrysanthemum (white, yellow and red) processed with 0.3 to 0.6 kGy haven't shown significantly difference when compared to the control sample, the dose of 0.3 kGy, dose it is necessary to sterilize. (author)