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United States Department of Agriculture

Agricultural Research Service

Title: Quality of Fruit and Fruit Juice Irradiated for the Control of Foodborne Pathogens

Authors
item Fan, Xuetong
item Niemira, Brendan
item Thayer, Donald
item Mattheis, James

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: January 25, 2001
Publication Date: June 1, 2001
Citation: Fan, X., Niemira, B.A., Thayer, D.W., Mattheis, J.P. 2001. Quality of fruit and fruit juice irradiated for the control of foodborne pathogens. Proceedings of the United States - Japan. p. J1-J11.

Technical Abstract: Exposure to ionizing radiation sterilizes insects, reduces spoilage, and inactivates foodborne pathogens on fruits, and their products. Irradiation at doses sufficient to meet quarantine requirements did not significantly affect texture, acidity, or soluble solids content of apple fruit, and only temporarily reduced production of some volatile compounds. Irradiation at doses reducing decay and inactivating foodborne pathogens promoted fruit softening, loss of acidity and reduced production of aroma compounds. Combinations of irradiation with an inhibitor of ethylene action, 1-methylcyclopropene, and proper storage temperature management reduced the losses in firmness and acidity, and development of irradiation injury. Irradiation promoted the conversion of ascorbic acid (AA) to dehydroascorbic acid (DHA) in orange juice. The loss of total AA (TAA:AA plus DHA) caused by irradiation was much smaller than that of AA. Based on nour results it can be estimated that at a 5D dose for Salmonella the loss in TAA would be 16%. Other antioxidants, pH, Brix or concentration of volatile compounds in orange juice would not be affected significantly by a 5D dose of gamma radiation. Among all volatile compounds detected in orange juice, only acyclic monoterpenes were reduced by irradiation.

Last Modified: 10/30/2014
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