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Effects of Low‐dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Packaged under Modified Atmosphere
Author(s) -
Prakash A.,
Guner A.R.,
Caporaso F.,
Foley D.M.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16046.x
Subject(s) - modified atmosphere , irradiation , shelf life , food science , flavor , gamma irradiation , chemistry , mold , horticulture , botany , biology , physics , nuclear physics
ABSTRACT: 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 CO 2 was observed in the 0.35‐kGy‐treated lettuce, although CO 2 concentrations increased in all samples with storage. O 2 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.