[en] The aim of this work was to evaluate the influence of gamma radiation on microorganisms and enzymatic darkness reaction of the minimally processed hart of palm pupunha (Bactris gasipaes HBK). The pupunha stalks came from Piraju county, State of Sao Paulo and at CENA/USP laboratory they were peeled and cut in small stalks into a solution of sodium chloride (2.5%) plus citric acid (0.8%). After packing in polyethylene bags the samples were irradiated with doses of 6, 8 and 10 kGy. The samples were storage for 14 days period under refrigeration (5 deg C), with analysis at the 1^st, 7^th and 14^th day. No microorganism (bacteria, fungi or yeast) were detect in the irradiated samples during the the storage period. Through the a^* e b^* values the control sample showed a yellow-greenish color and the irradiated samples presented almost white. The pH values kept stable and the ratio values diminished for all treatments during the storage period. (author)

[en] The objective of this work was to verify the influence of gamma radiation on the aging of sugarcane spirit. Samples of sugarcane spirit (cachaca ) were irradiated in a Gammabeam Cobalt-60 source with doses between 0 (control) and 300 Gy, with 50 Gy increasing. The irradiated samples were offered to 5 expert judges for sensorial tests using the comparison: irradiated versus control. The chemical volatile components of the irradiated spirit were determined using a gas chromatograph. Sensorial tests elected the dose of 150 Gy as the best for sugarcane spirit irradiation based on its flavour and bouquet. These sensorial characteristics were due to the chemical changes observed in esters, aldehydes and higher alcohol's concentrations. The samples irradiated with 250 and 300 Gy developed a bitter taste and an 'oxidized' flavour. A second experiment was carried out using single and twice-distilled sugarcane spirit, normal aged in oak barrels or not, or added with oak extract. Samples were irradiated with the dose of 150 Gy and scored by the same sensorial analysis methodology. All irradiated samples had their flavour improved. The irradiation of the non-maturated twice-distilled sugarcane spirit produced a flavour compared to spirits maturated during one year of normal aging. (author)