Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

文献类型： 外文期刊

第一作者： Fan, Xuetong

作者： Fan, Xuetong;Sokorai, Kimberly J. B.;Guan, Wenqiang

作者机构：

关键词： Lettuce;Spinach;Sogginess;Browning;Sensory evaluation;Purchase intent

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.858； 五年影响因子：2.411 ）

ISSN： 0969-806X

年卷期： 2012 年 81 卷 8 期

页码：

收录情况： SCI

摘要： Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 degrees C. O-2 levels in the packages of fresh-cut Iceberg lettuce decreased and CO2 levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O-2 levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22-40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality. Published by Elsevier Ltd.

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