ASCORBIC ACID RETENTION AND COLOR OF STRAWBERRIES AS RELATED TO LOW-LEVEL IRRADIATION AND STORAGE TIME
Freshly picked strawberries were irradiated in a gamma source and ascorbic acid (ASA) and its oxidative breakdown products were measured at intervals during 3 to 6 months' storage. Reduced ASA, dehydroascorbic acid (DHA), diketogulonic acid (DKA), and total ASA were determined in unirradiated strawberries and in strawberries receiving 0.3 and 0.8 Mrad. Irradiation caused a significant loss of total ASA. Storage at 35 un. Concent 85% F for 180 days resulted in further losses, most of which occurred during the first 95 days. Addition of a glucose oxidase packet to atmospheric packs did not affect retention of total ASA. A significant amount of reduced ASA was destroyed by irradiation, the loss being greater at the higher level used. Relatively large amounts er irradiation in the presence of almost complete retention of total ASA indicated that the degradation followed the usual pattern: reduced ASA to DHA to DKA. After 180 days storage, practically all of the reduced ASA was destroyed in air-packed irradiated samples, but comparable glucose-oxidase-packed samples retained 33 to 47% of their original reduced ASA. Measurement of the Gardner a color value revealed a significant able color variability among samples. Color losses were higher at higher doses. (H.R.D.)
- Research Organization:
- Univ. of Kentucky, Lexington
- NSA Number:
- NSA-17-021433
- OSTI ID:
- 4728166
- Journal Information:
- Food Technology (U.S.), Vol. Vol: 17; Other Information: Orig. Receipt Date: 31-DEC-63
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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