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GAMMA-IRRADIATION OF FROZEN KIWIFRUIT PULP.

Author(s) : LODGE N., HOGG M. G., FLETCHER G. C.

Type of article: Article

Summary

DE-SEEDED KIWIFRUIT PULP WAS IRRADIATED AT A DOSE OF 100 KRAD AND STORED AT 255 K (-18 DEG C). IRRADIATION RESULTED IN A 2.11 LOG10 REDUCTION IN AEROBIC PLATE COUNT (APC) WITH BACTERIA BEING MOST SUSCEPTIBLE. MOULDS WERE LESS SUSCEPTIBLE THAN YEASTS. ASSESSMENTS CARRIED OUT OVER 6 MONTHS STORAGE SHOWED NO SIGNIFICANT DIFFERENCES IN PHYSICAL, CHEMICAL AND SENSORY PROPERTIES BETWEEN IRRADIATED AND NONIRRADIATED PULPS. STORAGE WITHOUT IRRADIATION RESULTED IN A 3 LOG10 REDUCTION IN APC OVER THE 6 MONTHS PERIOD, A 38% REDUCTION IN ASCORBIC ACID, AND A SLIGHT LOSS OF COLOUR. THREE DAYS FROZEN STORAGE FOLLOWING IRRADIATION RESULTED IN AN APC ONLY 0. 89 LOG10 HIGHER THAN 6 MONTHS STORAGE WITHOUT IRRADIATION.

Details

  • Original title: GAMMA-IRRADIATION OF FROZEN KIWIFRUIT PULP.
  • Record ID : 1986-0662
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 5; 1985.09-10; 1224-1226; 3 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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