Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Prakash, A. ; Guner, A.R. ; Caporaso, F. ; Foley, D.M.
Oxford, UK : Blackwell Publishing Ltd
Published 2000
Oxford, UK : Blackwell Publishing Ltd
Published 2000
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Cut romaine lettuce, packaged under modified atmosphere, was subjected to 0.15 and 0.35 kGy gamma irradiation. Irradiation at 0.35 kGy decreased aerobic plate counts by 1.5 logs and yeast and mold counts by 1 log; these differences were maintained through the 22-d storage. Irradiation at 0.15 kGy caused smaller reductions in microbial counts. A decrease in headspace CO2 was observed in the 0.35-kGy-treated lettuce, although CO2 concentrations increased in all samples with storage. O2 concentration was not affected by irradiation. Ten percent loss in firmness was observed at 0.35 kGy, while other sensory attributes such as color, generation of off-flavor, and appearance of visual defects were not affected.
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| Type of Medium: |
Electronic Resource
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| URL: |