Skip to main content
ARS Home » Research » Publications at this Location » Publication #87140
Title: AN EVALUATION OF GAMMA IRRADIATION FOR PRESERVATION OF CITRUS SALADS IN FLEXIBLE PACKAGING

Author
item Hagenmaier, Robert - Bob
item Baker, Robert

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: 11/26/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary: Refrigerated fruit salads, preserved with acidified sugar syrup and sodium benzoate, packed in glass jars were once made in some quantity in the U.S. With new peeling technology developed in our laboratory, with modern plastic packaging and with irradiation now permissable, it becomes possible to make a newer version refrigerated fruit salads. In the present study enzyme-peeled orange sections were stored in plastic bags and irradiated. The results showed that irradiation was a poor substitute for use of use of chemical preservatives. Fruit salad preserved with sodium benzoate and potassium sorbate, packaged in plastic bags was in good condition after 6 months storage at 5C.

Technical Abstract: Fruit salad was made from melon, pineapple, grapes and enzyme-peeled oranges in acidified sugar syrup, packed in high-barrier film. Addition of preservatives and use of irradiation (mean dosage 0.43 kGy) were optional treatments. Long-term protection from spoilage was achieved with addition of sodium benzoate and potassium sorbate whether or not the product was irradiated. Ethanol content approximately doubled during 6 months' storage at 5C.