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Irradiación de la remolacha azucarera para prolongar su almacenamiento

AutorCatalán Calvo, Manuel; Elías de Molins, A.
Fecha de publicación1969
EditorCSIC - Estación Experimental de Aula Dei (EEAD)
CitaciónAnales de la Estación Experimental de Aula Dei 10 (4): 699-715 (1969)
ResumenEn recent years a number of authors have observed that ionizing radiation used to inhibit sprouting or to radio-pasteurize of fresh fruit and vegetables, affect some of these products in such a way that they suffer some different changes with increasing doses. With certain doses the irradiated products become progressively soft. The increased softening has been attributed to some chemical changes, mainly to a decomposition of pectic substances present in the celi wall. Orherwise, doses inhibiting sprouting affect the wound healing mechanism to such an extent, that this may be considered one of the most irnportant causes of the increased rot. Our studies, which were started in August 1967, cover physiological as welI as biochemical changes in the sugar beet. Six samples of beet roots have been irradiated with gamma rays, from a Cesium-137 source, at different doses in the range 7,5 -240 Krad. Another sampie remained free of radiation and serves as a control. Both, irradiated and non irradiated beets were stored for two months at constant temperature. The main scope of this storage period is to see the influence of radiation in preventing sprouting, spoilage, loss of sugar and chemical changes.
Descripción17 Pags.- 2 Cuadrs.- 2 Figs.
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