Claim · model-written summary
Finished brined cherries lost texture.
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Verbatim
e0“loss of texture of the finished product”
t0“Cherries”
Title
Effect of Gamma Radiation Upon Cherries
L. M. MASSEY; W. B. ROBINSON; J. F. SPAID; et al. Journal of Food Science 1965. doi:10.1111/j.1365-2621.1965.tb01837.x
Other claims from this paper (11)
- Intervention effect Cherry softening rose above about 50 kilorads.
- Association Softening was linked to degradation of fruit pectic constituents.
- Intervention effect Respiratory oxygen consumption was stimulated during irradiation.
- Intervention effect Respiratory carbon dioxide evolution was stimulated during irradiation.
- Observation The respiratory response slowly subsided after irradiation.
- Intervention effect Color bleaching occurred only at high doses.
- Intervention effect Radiation initially reduced microbial contamination.
- Observation Longer storage showed increased microbial spoilage.
- Intervention effect Kilorad radiation reduced brown rot in short high temperature storage.
- Intervention effect Radiation slightly increased sulfur dioxide bleaching rate.
- Intervention effect Radiation increased brined cherry yield.