Premium
Shelf‐Life Extension of Fresh Ginger ( Zingiberofficinale ) by Gamma Irradiation
Author(s) -
Mishra B.B.,
Gautam S.,
Sharma A.
Publication year - 2004
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.1365-2621.2004.tb09942.x
Subject(s) - pungency , shelf life , gamma irradiation , irradiation , food science , food preservation , chemistry , physics , pepper , nuclear physics
Gamma irradiation was found to extend the shelf life of farm fresh ginger. A 5‐kGy radiation dose and 10 °C storage temperature were found to keep peeled ginger samples microbe free and acceptable until 70 d of storage, whereas nonirradiated (control) peeled ginger spoiled within 40 d under similar storage conditions. The decrease in 6‐gingerol, the compound responsible for the pungency of ginger, was found to be insignificant after irradiation.