Gamma irradiation of asparagus (Asparagus officinalis, var. Argenteuil).

Author(s) : LESCANO G., NARVAIZ P., KAIRAYAMA E.

Type of article: Article

Summary

Fresh asparagus packed in polystyrene foam trays and wrapped with PVC film were irradiated 1 day after harvest with 0, 1.0, 1.5 and 2.0 kilograys, and stored at 3 more or less 2 deg C and 92 more or less 5% relative humidity. Irradiation delayed bract and stem growth, desiccation, appearance of visible fungal mycelia, and maintained colour and flavour during storage. The dose of 2 kilograys doubled shelf-life at least. Weight loss increased linearly during storage, without significant differences between control and irradiated samples. The 2 kilogray irradiation treatment reduced mesophilic bacteria and moulds and yeast counts.

Details

Original title: Gamma irradiation of asparagus (Asparagus officinalis, var. Argenteuil).
Record ID : 1994-1640
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 5
Publication date: 1993

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Indexing

Themes: Packaging;
Vegetables
Keywords: Plastic; Microbiology; Asparagus; Weight loss; Vegetable; Cold storage; Packaging; Ionizing irradiation