Retention of Quality and Nutritional Attributes of 13 Fresh-cut Vegetables Treated with Low-dose irradiation; Fan X, Sokorai, KJ. J Food Sci. 2008 Sep;73(7):S367-72. Epub 2008 Aug 8.

ABSTRACT: Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the non-irradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and non-irradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14 days of storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. The results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes. See more here. Dept. of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.





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