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Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Author(s) -
Gunes G.,
Hotchkiss J.H.,
Watkins C.B.
Publication year - 2001
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.1365-2621.2001.tb15582.x
Subject(s) - softening , irradiation , pectin , chemistry , penetration (warfare) , gamma irradiation , radiochemistry , horticulture , food science , materials science , biology , composite material , mathematics , physics , operations research , nuclear physics
Fresh‐cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h ‐1 dose rates with a Co 60 source in 0, 21, and 100% O 2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water‐soluble pectin, and negatively with oxalate‐soluble pectin content. Calcium prevented irradiation‐induced softening of thin slices (3‐4 mm thick), but was not effective with thicker wedges due to limited penetration.