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Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh‐cut Green Onion Leaves
Author(s) -
Fan X.,
Niemira B.A.,
Sokorai K.J.B.
Publication year - 2003
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.1365-2621.2003.tb09670.x
Subject(s) - aroma , ionizing radiation , food science , population , irradiation , radiation dose , chemistry , horticulture , biology , medicine , nuclear medicine , physics , environmental health , nuclear physics
ABSTRACT : Fresh‐cut green onion leaves that received γ radiation doses of 0,1,2, and 3 kGy were stored at 3 °C for up to 14 d. Although 2 and 3 kGy of radiation completely eliminated microflora, the treatments frequently resulted in increased loss of aroma and deterioration of visual quality. In addition, radiation caused cellular membrane damage. Samples treated with 1 kGy of radiation had similar or better sensorial quality and a reduced microbial population than the controls throughout the 14 d of storage. Our results suggest that irradiation at a dose of 1 kGy can be used to enhance microbial safety of fresh‐cut green onions without loss in quality attributes.