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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Gamma Radiation on Visual Quality of Fresh-Cut Vegetables

Authors
item Fan, Xuetong
item Sokorai, Kimberly

Submitted to: Meeting Abstract
Publication Type: Proceedings
Publication Acceptance Date: June 1, 2003
Publication Date: August 15, 2003
Citation: Fan, X., Sokorai, K.J. 2003. Effect of gamma radiation on visual quality of fresh-cut vegetables. International Meeting on Radiatoin Processing. September 7-12, 2003, Chicago, IL. Abstract #10, p. 10.

Technical Abstract: Thirteen fresh-cut (minimally processed) vegetables (broccoli, cilantro, red cabbage, endive, parsley, green leaf lettuce, red leaf lettuce, iceberg lettuce, romaine lettuce, spinach, carrots, green onions, and celery) plus alfalfa sprouts were gamma irradiated at doses up to 3 kGy at 0.5 kGy intervals. The samples were then stored in air at 3 C for 14 days. Overall visual quality and sogginess as well as membrane integrity measured using electrolyte leakage were assessed at the end of storage. Results showed that responses of individual vegetables to ionizing radiation varied greatly. Irradiation, especially at lower doses, improved visual quality, and reduced sogginess and electrolyte leakage of many vegetables. Overall, all vegetables tested tolerated up to 1.0 kGy based on the appearance and electrolyte leakage measurements.

Last Modified: 10/22/2014
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