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Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation.

Author(s) : KHATTAK A. B., BIBI N., CHAUDRY M. A., et al.

Type of article: Article

Summary

The influence of irradiation of minimally processed cabbage and cucumber on microbial safety, texture, and sensory quality was investigated. Minimally processed, polyethylene-packed, and irradiated cabbage and cucumber were stored at refrigeration temperature (5°C) for 2 weeks. The firmness values ranged from 3.23 kg (control) to 2.82 kg (3.0-kGy irradiated samples) for cucumbers, with a gradual decrease in firmness with increasing radiation dose (0 to 3 kGy). Cucumbers softened just after irradiation with a dose of 3.0 kGy and after 14 days storage, whereas the texture remained within acceptable limits up to a radiation dose of 2.5 kGy. Radiation treatment had no effect on the appearance scores of cabbage; however, scores decreased during storage. The appearance and flavour scores of cucumbers decreased with increasing radiation dose, and overall acceptability was better after radiation doses of 2.5 and 3.0 kGy. The aerobic plate counts per gram for cabbage increased from 3 to 5 log CFU (control), from 1.85 to 2.93 log CFU (2.5 kGy), and from a few colonies to 2.6 log CFU (3.0 kGy) after 14 days of storage at 5 °C. A similar trend was noted for cucumber. No coliform bacteria were detected at radiation doses greater than 2.0 kGy in either cabbage or cucumber. Total fungal counts per gram of sample were within acceptable limits for cucumbers irradiated at 3.0 kGy, and for cabbage no fungi were detected after 2.0-kGy irradiation.

Details

  • Original title: Shelf life extension of minimally processed cabbage and cucumber through gamma irradiation.
  • Record ID : 2005-2063
  • Languages: English
  • Source: Journal of Food Protection - vol. 68 - n. 1
  • Publication date: 2005/01

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