01202naa a2200205 a 450000100080000000500110000800800410001902200140006010000190007424501120009326000090020552006000021465000240081465300170083865300200085565300180087570000210089370000180091477300640093221157252020-11-18       2020    bl uuuu     u00u1 u    #d  a0969-806X1 aTILAHUN, W. W.  aMesocarp oil quality of macauba palm fruit improved by gamma irradiation in storage.h[electronic resource]  c2020  aMacauba is a potential oleaginous palm fruit in Latin America. Mature fruits were γ-irradiated at 0, 4 and 8 kGy and analysed after 0, 10, 20 and 30 days in storage, targeting mesocarp oil quality. Analyses on mesocarp water and oil content, and water activity, lipase and peroxidase activity, free fatty acids content, peroxide value, oxidative stability, molar absorptivity at 232 nm and 270 nm and total carotenoids content were conducted. The results reveal that free fatty acid content and oxidative stability index become in better ranges in 4 kGy γ doses throughout the storage.  aOxidative stability  aAcrocomia sp  aFree fatty acid  aY-Irradiation1 aGROSSI, J. A. S.1 aFAVARO, S. P.  tRadiation Physics and Chemistrygn. 168, 108575, Mar. 2020.