Browse > Article
http://dx.doi.org/10.3746/jkfn.2008.37.6.767

Influence Gamma Irradiated on Microbial and Physicochemical Changes of Apricot  

Lee, Seong-A (Dept. of Food and Nutrition, Chungnam National University)
Lee, Jeong-Ok (Dept. of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Kwon, Jong-Sook (Dept. of Food and Nutrition, Chungnam National University)
Kim, Hong-Gi (Dept. of Applied Biology, Chungnam National University)
Byun, Myung-Woo (Radiation Research Center for Innovative Technology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Radiation Research Center for Innovative Technology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.6, 2008 , pp. 767-774 More about this Journal
Abstract
This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at $20^{\circ}C$ for 2 weeks. Total aerobic bacteria, yeasts and molds were significantly decreased with increasing dose level. Hunter's color value and hardness were decreased with increment of irradiation dose level. The contents of total sugar and reducing sugar were no significantly changed by irradiation. Hydrogen donating activity was decreased and organic acid and vitamin C contents were increased with elapse of storage periods in all samples. However, there was no significant change by gamma irradiation. Sensory acceptance of irradiated apricots had high acceptability during initial storage period, but it was decreased in comparison to nonirradiated sample with elapse of storage period. These results suggest that gamma irradiation was effective upon microbiological safety and it did not affect antioxidant activity, but not good on color and texture of apricot.
Keywords
gamma-irradiation; apricot; physicochemical; microbial; storage;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Prakash A, Manley J, Decosta S, Caporaso F, Foley D. 2002. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomato. Rad Phys Chem 63: 387-390   DOI   ScienceOn
2 Boylston TD, Reitmerir CA, Moy JH, Mosher GA, Taladriz L. 2002. Sensory quality and nutrient composition of three Hawaiian fruits treated by X-irradiation. J Food Quality 25: 419-433   DOI   ScienceOn
3 Joesphson ES, Peterson MS. 1983. Preservation of food by ion-izing radiation. CRC Press, Bocaraton, FL. p 231-251
4 Manolopoulou H, Papadopoulou P. 1998. A study of respiratory and physico-chemical changes of four kiwi fruit cultivars during cool-storage. Food Chem 63: 529-534   DOI   ScienceOn
5 Castell-Perez E, Mereno M, Podriguez O, Moreira RG. 2004. Electron beam irradiation treatment of cantaloupes: Effect on product quality. Food Sci Technol Int 10: 383-390   DOI
6 Choi DY, Do JH, Lee KS, Yang CB. 1994. Changes in hydrogen donating activities of the extract from Hololeion maximowiczii root by drying methods. Korean J Food Sci Technol 26: 147-151   과학기술학회마을
7 Kim HJ, Jo CH, Lee NY, Son JH, An BJ, Yook HS, Byun MW. 2006. Effects of gamma irradiation on physiological activity of citrus essential oil. J Korean Soc Food Sci Nutr 34: 797-804   DOI   ScienceOn
8 Kwon YJ, Kim YH, Kwag JJ, Kim KS, Yang KK. 1990. Volatile components of apricot (Prunus armeniaca var. ansu Max.) and Japanese apricot (Prunus mume Sieb. et Zucc.). J Korean Agric Chem Soc 33: 319-324
9 이창복. 1979. 대한식물도감. 향문사, 서울. p 451
10 Kwon JH, Kang HJ, Jo DJ, Chung HS, Kwon YJ, Byun MW, Chio SJ, Chio JU. 2002. Effects of gamma radiation and methyl bromide fumigation on quarantine pest and quality of Asian pears. J Korean Soc Food Sci Nutr 31: 57-63   과학기술학회마을   DOI   ScienceOn
11 WHO. 1981. Wholsomeness of irradiated food. Report of a joint FAO/IAEA/WHO expert committee. Technical Report Series 651. Geneva, Switzerland
12 Miller WR, McDonald RE. 1996. Postharvest quality of GA-treated florida grape fruit after gamma irradiation with TBZ and storage. Postharvest Biol Technol 7: 253-260   DOI   ScienceOn
13 Kim KH. 2008. The effects of Korea-US free trade agreements. J Korean Economy 2008: 1-40
14 Van Calenberg S, Vanhaelewyn G, Van Cleemput O, Callens F, Mondelaers W, Huyghebaert A. 1998. Comparison of the effect of X-ray and electron beam irradiation on some selected spices. Lebensm-Wiss u Technol 31: 252-258   DOI   ScienceOn
15 Loaharanu P. 1995. Food irradiation: current status and future prospects. In New Methods of Food Preservation. Gould GW, ed. Blackie Academic & Professional, Glasgow. p 90-111
16 Yun HJ, Lim SY, Hur JM, Jeong JW, Yang SH, Kim DH. 2007. Changes of functional compounds in, and texture characteristics of apples, during post-irradiation storage at different temperatures. Korean J Food Preserv 14: 239-246   과학기술학회마을
17 Byun MW. 1997. Application and aspect and irradiation technology in food industry. Food Sci Ind 30: 89-100
18 Kang JO, Lee GH. 2003. Effects of pigment of red beet and chitosan on reduced nitrite sausages. Korean J Food Sct Ani Resour 23: 215-220   과학기술학회마을
19 Lee JW, Kim IW, Lee KW, Rhee C. 2003. Effects of pasteurization and storage temperatures on the physicochemical characteristics of kiwi juice. Korean J Food Sci Technol 35: 628-634   과학기술학회마을
20 Egea MI, Martinez-Madrid MC, Sanchez-Bel P, Murcia MA, Romojaro F. 2007. The influence of electron-beam ionization on ethylene metabolism and quality parameters in apricot (Prunus armeniaca L., cv Bulida). LWT 40: 1027-1035   DOI   ScienceOn
21 Yoo SJ, Kim SH, Jun MS, Oh HK, Chio HJ, Ham SS. 2007. Antioxidative, antimutagenic and cytotoxic effects of Prunus armeniaca extracts. Korean J Food Preserv 14: 220-225   과학기술학회마을
22 Wen HW, Chung HP, Chou FI, Kim IH, Hsieh PC. 2006. Effect of gamma irradiation on microbial decontamination and chemical and sensory characteristic of lycium fruit. Rad Phys Chem 75: 596-603   DOI   ScienceOn
23 Byun MW, Kwon JH, Cho HK, Cha BS, Kang SS, Kim JM. 1990. Microbiological quality stability of fresh mushroom (Agaricus bisporus) by gamma irradiation. Korean J Food Hyg 5: 21-26   과학기술학회마을
24 Ko JK, Ma YH, Song KB. 2005. Effect of electron beam irradiation on the microbial safety and qualitied of sliced dried squid. J Korean Soc Food Sci Nutr 34: 433-437   과학기술학회마을   DOI   ScienceOn
25 Kim SM, Park EJ, Yang JS, Kang MH. 2002. Changes of DNA fragmentation by irradiation doses and storage in gamma-irradiated fruits. J Korean Soc Food Sci Nutr 31: 594-598   과학기술학회마을   DOI   ScienceOn
26 Shon MY, Park SK. 2006. Synergistic effect of Yuza (Citrus junos) extracts and ascorbic acid on antiproliferation of human cancer cells and antioxidant activity. Korean J Food Preserv 13: 649-654   과학기술학회마을
27 Sies H, Stanl W. 1995. Vitamins E and C, beta-carotene, and other carotenoids as antioxidant. Am J Clin Nutr 62: 1315-1321   DOI
28 Ladaniya MS, Singh S, Wadhawan AK. 2003. Response of 'Nagpur', mandarin, 'Mosambi' sweet orange and 'Kagzi' acid lime to gamma radiation. Rad Phys Chem 67: 665-675   DOI   ScienceOn