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KMID : 1134820070360050603
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.603 ~ p.608
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Physicochemical Changes of Electron Beam?Irradiated Korean Kiwifruits at Low Dose Levels
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Kim Kyoung-Hee
Kwon Jong-Sook
Lee Jeong-Ok
Lee Byung-Cheol
Park Seong-Hee
Yook Hong-Sun
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Abstract
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Changes in physicochemical quality and antioxidant activity of kiwifruits by the low dose electron beam irradiated (0, 0.3, 0.6 kGy) were investigated. Fruits were stored at 20℃ for 28 days and evaluated after 0, 1, 2, 3, and 4 week storage. Irradiation did not affect 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities, and pH. Vitamin C contents of irradiated fruits were higher than non-irradiated fruits. Irradiation caused no significant change in total sugar contents and reducing sugar contents. Soluble solid contents in irradiated fruits were higher than non-irradiated fruits for the initial storage period but showed lower increment rate during the storage period. Organic acid contents of irradiated fruit did not show significant effect for the initial and during the storage periods, rate of decline in organic acid content of irradiated fruit were not significantly changed. Results indicated that electron beam irradiation of kiwifruit up to 0.6 kGy is effective in was delayed ripening with no significant changes on antioxidant activity and physicochemical quality of kiwifruit.
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KEYWORD
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low dose electron beam irradiation, kiwifruit, DPPH radical scavenging activities, physicochemical quality
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