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Title: Effect of x-ray irradiation on the physical and chemical quality of America red globe grape

Author
item KANG, FENFEN - China Agricultural University
item Hallman, Guy
item WEI, YADONG - Tianjin Bureau
item LI, ZHIHONG - Chinese Academy Of Inspection And Quarantine

Submitted to: African Journal of Biotechnology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/17/2012
Publication Date: 4/7/2012
Citation: Kang, F., Hallman, G.J., Wei, Y., Li, Z. 2012. Effect of x-ray irradiation on the physical and chemical quality of America red globe grape. African Journal of Biotechnology. 11(31):7966-7972.

Interpretive Summary: Irradiation is increasingly being used as a quarantine treatment, facilitating international trade across quarantine barriers for mostly fresh fruit. To evaluate the potential of X-ray irradiation as a quarantine treatment for ‘America Red Globe’ grapes, we evaluated the effect of X-ray irradiation at 0.2, 0.4, 0.6 and 1.0 kGy on the quality of this grape cultivar. Irradiation by 0.2 and 0.4 kGy reduced the respiration rate of the grape and extended its shelf life. There was no significant effect of irradiation on weight loss, total soluble solids (sugars), acidity, protein content, minerals, sweetness and overall taste. The irradiated grapes had a better appearance than the non-irradiated grapes after 14 days. Therefore, irradiation as a quarantine treatment for fresh grapes is possible.

Technical Abstract: The use of irradiation as a phytosanitary treatment has expanded in recent years. It plays important roles in developed and developing countries, facilitating international trade in irradiated fresh fruit. To evaluate the potential of X-ray irradiation as a quarantine treatment for ‘America Red Globe’ grapes, we investigated the effect of X-ray irradiation by 0.2, 0.4, 0.6 and 1.0 kGy on the physical and chemical quality of fresh grape. Irradiation by 0.2 and 0.4 kGy could reduce the respiration rate of fresh grape and extend the shelf life of fruit. There was no significant effect of irradiation on other physical and chemical quality of grapes (weight loss, total soluble solids, titratable acidity, protein, mineral, sweet and taste). The irradiation treatments also had a better appearance than the control grapes after 14 days. Therefore, irradiation as a quarantine treatment for fresh grapes is possible.