title: Attenuation coefficients and absorbed gamma radiation energy of different varieties of potato, mango and prawn at different storage time and physiological condition.
abstract: Attenuation coefficients of different varieties of gamma irradiated potato (Kufri Chandramukhi, Kufri Jyoti, and Kufri Sindhuri), mango (Himsagar, Langra, Dashehri and Fazli) and prawn (Tiger prawn and Fresh water prawn) of different storage time and physiological stages were determined. After six months storage attenuation coefficient of Kufri Chandramukhi was decreased by 30.8% with decrease of density and moisture content. Decreasing trend of attenuation coefficient during storage was more prominent (almost 50%) in other two varieties of potato. On the other hand in all four varieties, unripe mango consisted of significantly less (p ≤ 0.05) attenuation coefficient (around 11-14%) than the ripe one due to changes in physiological properties and density. Different varieties of prawn had different attenuation coefficients due to subtle differences in their proximate composition. Due to having different attenuation coefficients, different food components, even different varieties of same food component absorbed different gamma radiation energy though exposed to same radiation dose.
authors.affiliation: Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, India. Electronic address: mailsayanti12@gmail.com.
authors.forename: Sayanti
authors.initials: S
authors.lastname: Ghosh
authors.forename: M K
authors.initials: MK
authors.lastname: Das
mesh_terms: D000818:Animals; D002241:Carbohydrates / Q000032:analysis; D061353:Food Storage; D005720:Gamma Rays; D031022:Mangifera / Q000528:radiation effects*; D033541:Palaemonidae / Q000528:radiation effects*; D011506:Proteins / Q000032:analysis; D017747:Seafood / Q000032:analysis; D011198:Solanum tuberosum / Q000528:radiation effects*; D014867:Water / Q000032:analysis
chemical_list: D002241:Carbohydrates; D011506:Proteins; D014867:Water
keywords: Absorbed energy; Attenuation coefficient; Gamma irradiation; Mango; Potato; Prawn