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Changes of Nutritional Compounds and Texture Characteristics of Peaches (Prunus persica L. Batsch) during Post-irradiation Storage at Different Temperature  

Yun, Hye-Jeong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lim, Sang-Yong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Hur, Jung-Mu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Bo-Young (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Young-Ji (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Kim, Dong-Ho (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 377-384 More about this Journal
Abstract
The gamma irradiation process was performed to prolong a shelf-life of peaches and the effects of a gamma irradiation on the nutritional, physiochemical and sensory characteristics of peaches were evaluated during a post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Nutritional, physiochemical and sensory characteristics of peaches were stable at 1 kGy of an irradiation, a recommended dose for fruits and vegetables by CODEX, and the viable cell counts of contaminated microorganisms were reduced by 2 decimal reduction, at this dose. After a 1-week storage at ambient condition, the microbiological quality of the 1 kGy irradiated peach was stable, while all the non-irradiated peaches were deteriorated Furthermore, cold storage enhanced the shelf-life of the gamma irradiated peach and the nutritional and physiochemical characteristics of the peaches were comparatively stable up to 6 weeks. Right after gamma irradiation, the sensory evaluation results were not different in any of the samples, and the sensory quality of the irradiated peaches was adequate for a 4-week storage at $4^{\circ}C$. Our results suggested that gamma irradiation at 1 kGy can be used to enhance the shelf-life of peach without a significant loss in the quality attributes, especially upon cold storage after radiation treatment.
Keywords
peach; gamma irradiation; functional; stability;
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Times Cited By KSCI : 7  (Citation Analysis)
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