Share

Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves.

Author(s) : KAMAT A., PINGULKAR K., BHUSHAN B., et al.

Type of article: Article

Summary

A local market survey of fresh raw coriander leaves, which are a component of many ready-to-eat Indian dishes, showed large variation in their bacterial load and mould and fungi and presence of potentially pathogenic bacteria such as faecal coliforms, Listeria and Yersinia. Conventional chlorination treatment affected the structural integrity of leaves leading to increased rotting. Exposure to a low dose of 1 kGy was efficient for bacterial decontamination and elimination of potential pathogens without affecting the keeping quality for up to two weeks storage at 8-10 °C, measured visually in terms of degree of yellowing and rotting. Higher doses led to increased rotting. The total chlorophyll contents did not change significantly after irradiation and subsequent storage. Total carotenoid levels remained unaffected by exposure to 1 kGy dose. No qualitative differences were observed in the GLC profile of volatile oils of control and irradiated (1 kGy) samples. There were no significant quantitative changes in the constituents of the major aroma compounds.

Details

  • Original title: Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves.
  • Record ID : 2004-1847
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 8
  • Publication date: 2003/12

Links


See the source

Indexing