RADIATION PASTEURIZATION OF FRESH FRUITS AND VEGETABLES
Use of pasteurizing doses of Co/sup 60/ gamma radiation to increase the stability of fresh strawberries, raspberries, cauliflower, tomatoes, and asparagus was tested. Only with strawberries was it possible to obtain a considerable increase in stability. For all products there appeared to be a close connection between grading for taste and texture. Strawberry samples irradiated with 100, 200, 300, or 400 krad showed, a few days after treatment, no significant differences in scores between treated and untreated berries. However, after storage for 8 days all of the irradiated samples were judged better, and after 14 days, only the samples given high doses of radiation still appeared to be in better condition. At this time, however, berries from all types of treatment were judged unacceptable. Raspberries exposed to 250 to 500 krad showed deterioration of taste and texture, but 4 days after the berries were exposed to 100 krad they were given better marks than controls. Cauliflower examples exposed to 300 krad were considerably darker in 24 hours, and after 27 days discoloration was very pronounced. Irradiation of tomatoes appeared to impnir the formation of lycopene. Doses of 1000 krad in asparagus caused deterioration of both taste and texture, with best results at a radiation dose of 250 krad. Only in raspberries was it possible for the low doses later in the storage period to raise the taste marks above the level of those given untreated samples. However, the improvement was not sufficient for the increase in stability to be of practical importance. (TCO)
- Research Organization:
- Atomic Energy Commission Research Establishment, Riso, Denmark
- NSA Number:
- NSA-17-027096
- OSTI ID:
- 4698275
- Journal Information:
- Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 17; ISSN FOTEA
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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