Evaluation of the effects of gamma radiation on physical and chemical characterisitics of pineapple (Ananas comosus (L.) Meer) cv. Smooth Cayenne minimally processed

This study aimed to evaluate the effects of gamma radiation, polypropylene packaging type and temperature (8 °C) in the physical and chemical characteristics of pineapple 'Smooth Cayenne' minimally processed. The fruits were selected, washed, peeled, sliced crosswise into four parts and placed in sodium hypochlorite 10 ml/L for 3 min, dried and packaged. Were irradiated in a Cobalt-60 source, type Gammacell -220 (dose rate 0.543 kGy/h), with doses of 0 (control), 1 and 2 kGy and stored in temperature of 8 °C. Were analyzed color (L factors, a, b), pH, soluble solid content (°Brix), texture, title acidity and vitamin C content during 5 days after irradiation. The experiment was entirely at random with 3 replicates for each treatment. For the statistical analysis the Tukey test was used at 5% level of probability.