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KMID : 1134820090380030364
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.364 ~ p.371
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The Effects of Gamma Irradiation on the Microbiological, Physicochemical and Sensory Quality of Peach (Prunus persica L. Batsch cv Dangeumdo)
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Kim Mi-Seon
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The effect of gamma irradiation (0.5~2 k㏉) on the microbiological, physicochemical and sensory properties of peaches was investigated during 6 day storage at 20±3℃. Total aerobic bacteria, yeasts and molds significantly decreased with increasing dose level. In Hunter’s color values, L-values decreased and a- and b-values increased with increment of irradiation dose level. Hardness significantly decreased with increment of irradiation dose level whereas pH, soluble solid, and total polyphenol contents increased with increment of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory test, overall acceptabilities of irradiated samples were higher than those of control. These results suggest that gamma irradiation on peach was effective for microbiological safety while improving the antioxidant activity, but not good on color and texture of peach.
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KEYWORD
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peach, gamma irradiation, microbiology, physicochemical properties, sensory evaluation
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