Effect of Gamma Irradiation, Packaging and Storage on Vitamin C Content of Garden Eggs
International Journal of Nutrition and Food Sciences
Volume 5, Issue 5, September 2016, Pages: 367-371
Received: Aug. 25, 2016; Accepted: Sep. 2, 2016; Published: Oct. 17, 2016
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Authors
Abraham Adu-Gyamfi, Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Accra, Ghana
Nkansah Minnoh Riverson, Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences, University of Ghana, Accra, Ghana
Nusrut Afful, Biotechnology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Accra, Ghana
Victoria Appiah, Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences, University of Ghana, Accra, Ghana
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Abstract
Garden eggs are important economic vegetable crops which serve as excellent source of food with high Vitamin C content. The effect of gamma radiation (0, 1, 2, 3 kGy), packaging (polyethylene) and storage (0,1,2,3,4 weeks at 29±1ºC) on the Vitamin C content of three varieties of garden eggs (Solanum aethiopicum GH 8772 and Solanum aethiopicum GH 8773, and Solanum torvum) were studied. Irradiation was done using a cobalt-60 source and the Vitamin C content of the samples were determined by the method of Ciancaglini et al (2001). The effect of gamma irradiation (1 - 3 kGy) on Vitamin C content of the three varieties of garden eggs was not uniform. Packaging with polythene decreased the content of Vitamin C in fruits of Solanum torvum but not those of Solanum aethiopicum L. [GH 8772 and GH 8773]. Storage period decreased the Vitamin C content of packaged samples of all three varieties of garden eggs.
Keywords
Gamma Irradiation, Vitamin C, Packaging, Storage, Garden Eggs
To cite this article
Abraham Adu-Gyamfi, Nkansah Minnoh Riverson, Nusrut Afful, Victoria Appiah, Effect of Gamma Irradiation, Packaging and Storage on Vitamin C Content of Garden Eggs, International Journal of Nutrition and Food Sciences. Vol. 5, No. 5, 2016, pp. 367-371. doi: 10.11648/j.ijnfs.20160505.18
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Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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