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KMID : 1134820080370070934
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 7 p.934 ~ p.941
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The Effects of Low-dose Electron Beam Irradiation on Quality Characteristics of Stored Apricots
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Lee Jeong-Ok
Kim Kyoung-Hee
Lee Sung-A
Yook Hong-Sun
Kim Mi-Seon
Hwang Hye-Rim
Chun Jong-Pil
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Abstract
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Effect of electron beam irradiation (1 and 2 kGy) on apricot was determined in order to develop preservation techniques to enhance shelf-life during 2 weeks at room temperature. Aerobic bacteria and molds/yeasts in apricot were reduced significantly with the increase of irradiation dose. Hardness of apricots decreased during storage by irradiation. Hunter’s color value results showed that lightness and redness of irradiated samples were low compared with control samples. Also, sensory test resulting overall acceptability was not significantly different by 1 kGy irradiation during the storage days. Reducing sugar contents was increased gradually, and value of irradiated samples was high compared with non-irradiated sample. Organic acid contents of 2 kGy irradiated samples was not significantly changed during storage. In pH, total sugar, hydrogen donating activity and vitamin C contents, there were no significant differences between treatments. The electron beam treatment on apricots at 1 and 2 kGy did not affect pH, total sugar, hydrogen donating activity and vitamin C contents but improved microbial safety.
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KEYWORD
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electronbeam, irradiation, apricot, quality, climacteric
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