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KMID : 1134820080370060767
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.767 ~ p.774
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Influence Gamma Irradiated on Microbial and Physicochemical Changes of Apricot
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Lee Sung-A
Lee Jeong-Ok
Kim Kyoung-Hee
Kwon Jong-Sook
Kim Hong-GI
Byun Myung-Woo
Lee Ju-Woon
Yook Hong-Sun
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Abstract
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This study investigated the effect of gamma irradiation (0.5, 1 and 2 kGy) on the microbial and physicochemical changes of apricot at 20℃ 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.
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KEYWORD
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gamma-irradiation, apricot, physicochemical, microbial, storage
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