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

被引：28

作者：

Fan, X ^{[1
]}

Niemira, BA ^{[1
]}

Sokorai, KJB ^{[1
]}

机构：

[1] USDA ARS, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 04期

关键词：

food safety; gamma irradiation; green onion; ionizing radiation; quality;

D O I：

10.1111/j.1365-2621.2003.tb09670.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1478 / 1483

页数：6

共 43 条

[41] INDUCTION OF SENESCENCE-LIKE DETERIORATION OF MICROSOMAL-MEMBRANES FROM CAULIFLOWER BY FREE-RADICALS GENERATED DURING GAMMA-IRRADIATION [J].