USE OF GAMMA RADIATION IN THE BROWNING INHIBIZATION OF PEELED CASSAVA ROOT (Manihot utilissima pohl) “IN NATURA”

Abstract

Cassava root was treated with gamma radiation at doses of 2, 4, 6, 8 and 10 kGy to avoid enzimatic browning. The irradiated samples were kept for 9 days at room temperature and evaluated for color and sensorial analysis. Two days after harvest, the control sample showed black spots and alteration of organoleptic characteristics. The irradiated sample with 2 to 6 kGy showed good appearance and acceptability. However, after 9 days of storage, the control and the irradiated (2 to 6 kGy) samples were not safe to eat, only the irradiated cassava with doses of 8 and 10 kGy did not show enzimatic browning and kept the good sensorial characteristics.