摘要 : Tommy Atkins mangoes from Brazil were sent to Canada after being submitted to a thermal treatment (46.1 degrees C, 110min - control) and to a gamma irradiation treatment (doses 0.4 and 1.0 kGy). The fruits were stored at 11 degree... 展开 Tommy Atkins mangoes from Brazil were sent to Canada after being submitted to a thermal treatment (46.1 degrees C, 110min - control) and to a gamma irradiation treatment (doses 0.4 and 1.0 kGy). The fruits were stored at 11 degrees C during 10 days until the international transportation and kept at an environmental condition (22 degrees C) during 12 days, where their physical-chemical and sensorial properties were evaluated. Analysis of visual parameters showed that irradiation treatment influenced the maturity index. Mass loss was around 5% for all fruits, from the three treatments, and incidence of end rot was lower for irradiated fruits. Physico-chemical analysis presented some significant differences and irradiated mangoes at 1.0kGy had lower values than control ones (p<=.05) for texture for each day of analysis. Sensory evaluation demonstrated that panelists perceived few differences among treatments. All rights reserved, Elsevier. 收起