76C-33 |
Effects of low-dose gamma irradiation on the shelf-life and quality characteristics of fresh cut cantaloupe |
J. M. HORRICK1, D. M. Foley2, F. Caporaso1, and A. Prakash1. (1) Food Science and Nutrition, Chapman University, 6218 Newcastle Ave., Encino, CA 91316, (2) Biological Sciences, Chapman University, 333 North Glassell Street, Orange, CA 92866 The shelf life of commercially available fresh-cut cantaloupe in the super market is very limited. If the cantaloupe is cut and prepared at the supermarket, then the date that it must be sold by is only 2 or 3 days after preparation. If the cantaloupe is prepared by a regional processor, the anticipated shelf life is about 5 days at the supermarket. The objective of this study was to study the effects of low-dose gamma irradiation on the shelf life and quality characteristics of commercially available fresh-cut cantaloupe. Commercially available fresh-cut cantaloupe was subjected to gamma irradiation using cobalt 60 with dose levels of 1.0 and 3.0 kGy and stored at 4„aC along with the control samples. Samples were evaluated for texture, color, soluble solids concentration, pH, total aerobic plate count, yeast and mold, and sensory properties, routinely for up to 21 days of storage. Aerobic plate counts and yeast and mold were reduced in the irradiated samples. Irradiation at 3.0 kGy decreased aerobic plate counts by 5-6 logs and maintained these differences through the 21 days of storage. Irradiation at 1.0 kGy caused smaller reductions (2-3 logs) in microbial counts. The yeast and mold populations for the control samples stayed low throughout the 21 day study not exceeding 7 logs, but only a few cells were detected in the 3.0 kGy samples. In a few samples irradiated at 3.0 kGy, a bleaching effect on the surface of the melon cubes was observed with accompanying off-flavor and loss of firmness, however, at 1 kGy, sensory attributes were unaffected. Brix and pH were not affected by irradiation. Irradiation between 1.0 and 3.0 kGy has the potential to be an effective means for increasing the shelf life of commercially available fresh-cut cantaloupe without adverse effects on quality attributes.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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