Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves

Fresh-cut green onion leaves that received g radiation doses of 0, 1, 2, and 3 kGy were stored at 3 C for up to 14 d. Although 2 and 3 kGy of radiation completely eliminated microflora, the treatments frequently resulted in increased loss of aroma and deterioration of visual quality. In addition, radiation caused cellular membrane damage. Samples treated with 1 kGy of radiation had similar or better sensorial quality and a reduced microbial population than the controls throughout the 14 d of storage. Our results suggest that irradiation at a dose of 1 kGy can be used to enhance microbial safety of fresh-cut green onions without loss in quality attributes.