Abstract The aim of this study was to evaluate the effect of gamma radiation doses on storage in postharvest conservation of cherry tomatoes in relation to physicochemical characteristics. The samples of cherry tomatoes were submitted to gamma radiation from a source of Cobalt-60 type Gammacell-220 at doses of 0.25, 0.50, and 1.0 kGy and non-irradiated samples, and stored at room temperature during maturation. Analyses of moisture content, ash content, pH, titratable acidity, soluble solids (Brix), ratio (soluble solids/titratable acidity), carotenoids, ascorbic acid - vitamin C, firmness, peel and fleshy mesocarp color - lightness (L*) and Chroma (C*) at 1, 7, 14, 21 and 28 days after irradiation (DAI) were performed. An increase of total carotenoids and weight loss has been observed as the irradiation dose increased over storage time of cherry tomatoes. The firmness of irradiated group of cherry tomatoes was lower than that of control non-irradiated from 7 DAI. Irradiation did not alter the values of ash contents (0.50–0.62%), pH (6.8–7.2), and peel color L* (32–41) of cherry tomatoes compared to non-irradiated tomatoes. The storage periods of cherry tomatoes also were responsible for the differences observed in titratable acidity, total carotenoids, vitamin C, weight loss and firmness; therefore, it was affirmed that the fruits presented behaviors equal to those expected, since during the ripening and senescence period there are changes in the physicochemical characteristics of most fruits. Thus, it was concluded that irradiation up to 1.0 kGy gamma-rays could improve sufficiently the postharvest conservation of cherry tomatoes to satisfy the consumer with acceptable nutritional quality.

中文翻译：

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60Co γ射线辐照樱桃番茄理化特性对采后保护作用的评价

摘要 本研究的目的是评估伽马辐射剂量对樱桃番茄采后保存中储存的物理化学特性的影响。樱桃番茄样品接受来自 Cobalt-60 型 Gammacell-220 源的伽马辐射，剂量为 0.25、0.50 和 1.0 kGy，未辐照样品，并在成熟期间在室温下储存。水分含量、灰分含量、pH 值、可滴定酸度、可溶性固形物 (Brix)、比例（可溶性固形物/可滴定酸度）、类胡萝卜素、抗坏血酸 - 维生素 C、硬度、果皮和肉质中果皮颜色 - 亮度 (L*) 和进行辐照 (DAI) 后 1、7、14、21 和 28 天的色度 (C*)。随着樱桃番茄贮藏时间的增加，随着辐照剂量的增加，已经观察到总类胡萝卜素增加和体重减轻。辐照组樱桃番茄的硬度低于未辐照的对照组，从 7 DAI 开始。与未经辐照的番茄相比，辐照并未改变樱桃番茄的灰分 (0.50–0.62%)、pH (6.8–7.2) 和果皮颜色 L* (32–41) 的值。樱桃番茄的储存时间也是造成可滴定酸度、总类胡萝卜素、维生素 C、重量减轻和硬度差异的原因；因此，可以肯定水果表现出与预期相同的行为，因为在成熟和衰老期间，大多数水果的理化特性发生了变化。因此，得出的结论是辐照高达 1。