IMPACT OF GAMMA RADIATION ON STORAGE TIME AND QUALITY OF GRAPES

Abstract

The effect of gamma radiation in the dose range of 0.5-3.0 kGy (dose rate of 100 Gy / h) on the shelf life and quality of the grapes was studied. It has been established that storage of irradiated grapes under different conditions for temperature and humidity: 1 mode - t - 3-5⁰ С, humidity 76%, 2 - t - 10.8⁰ С, humidity 83.4% and 3 - t – 17.5⁰ С, humidity 73%, influenced the efficiency of irradiation. It was noted that with 1 mode, the smallest weight loss of the fetuses was observed at a dose of 1.5 kGy (1%), with 2 mode losses were at the control level (dose 3.0 kGy) or exceeded it by 3-3.5 times (doses 0.5 and 1.5 kGy). In the third mode, with radiation doses of 0.5 and 1.5 kGy, weight loss on day 3 reached 2 and 4%, respectively, and remained unchanged throughout the experiment, which was 5 and 3 times lower than in the control, and when irradiated with a dose The mass loss at 3.0 kGy on the date of the last counting, as in the control variant, was 14%. It was shown that with the first storage mode, with the irradiation doses of 0.5-3.0 kGy, the sugar content increased by 13-31%, and with the second mode - by 4-8%. In the third mode, the sugar content was at the control level at a dose of 3.0 kGy and 10 and 5% below the control when irradiated with doses of 0.5 and 1.5 kGy. Irradiation of grapes in the range of 0.5–3.0 kGy resulted in a statistically significant increase in ascorbic acid by a factor of 2–2.5 in 1 mode, a decrease of 18–36% in 2 mode and multidirectional effects in 3 mode.