ShareShelf-life extension of fresh ginger (Zingiber officinale) by gamma irradiation.
Author(s) : MISHRA B. B., GAUTAM S., SHARMA A.
Type of article: Article
Summary
Gamma irradiation was found to extend the shelf life of farm fresh ginger. A 5-kGy radiation dose and 10 °C storage temperature were found to keep peeled ginger samples microbe free and acceptable until 70 d of storage, whereas nonirradiated (control) peeled ginger spoiled within 40 d under similar storage conditions. The decrease in 6-gingerol, the compound responsible for the pungency of ginger, was found to be insignificant after irradiation.
Details
- Original title: Shelf-life extension of fresh ginger (Zingiber officinale) by gamma irradiation.
- Record ID : 2005-2126
- Languages: English
- Source: Ital. J. Food Sci. - vol. 69 - n. 9
- Publication date: 2004/11
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Indexing
- Themes: Precooked food
- Keywords: Irradiation; Condiment; Cold storage; Storage life
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Garlic: cold storage.
- Date : 1995/07/01
- Languages : English
- Source: Proj. Norme int. ISO/Draft int. Stand. ISO - ISO 6663:1995(E); 2 p.; 1 ref.
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- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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