NDLI: Retention of quality and nutritional value of 13 fresh-cut vegetables treated with low-dose radiation.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Fan, X. Sokorai, K. J. B.
Description	Country affiliation: United States Author Affiliation: Fan X ( US Dept of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA. xuetong.fan@ars.usda.gov)
Abstract	Improving the microbial safety while maintaining quality of fresh fruits and vegetables will increase consumer confidence in fresh produce. This study was conducted to investigate the effects of irradiation at 1 kGy, a dose that potentially inactivates E. coli O157:H7 by 5 logs, on the quality of 13 common fresh-cut vegetables: iceberg, romaine, green and red leaf lettuce, spinach, tomato, cilantro, parsley, green onion, carrot, broccoli, red cabbage, and celery. The results showed that the appearance of irradiated samples was similar to the nonirradiated ones except that irradiated carrots, celery, cilantro, and green onions had higher appearance scores than corresponding nonirradiated vegetables. There was no difference in the instrumental texture between irradiated samples and nonirradiated ones. The aroma of several irradiated vegetables was significantly better than controls after 14-d storage, because these control samples decayed or senesced. The 1 kGy irradiation did not affect vitamin C content of most vegetables; however, irradiated green and red leaf lettuce had 24% to 53% lower vitamin C contents than the controls. Our results suggest that most fresh-cut fruits and vegetables tested can tolerate up to 1 kGy irradiation without significant losses in any of the quality attributes.
File Format	HTM / HTML
ISSN	00221147
Issue Number	7
Volume Number	73
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2008-09-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Food Irradiation Methods Nutritive Value Vegetables Radiation Effects Ascorbic Acid Analysis Food Packaging Gamma Rays Quality Control Chemistry Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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