The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes

Radiation Physics and Chemistry

Volumn 63, Issue 3-6, 2002, Pages 387-390

  Prakash, Anuradha ^a   Manley, Jacqueline ^a   DeCosta, Suresh ^a   Caporaso, Fred ^a   Foley, Denise ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Diced tomatoes; Irradiation; Microbiology; Pectin; Sensory

Indexed keywords

ACIDITY; CORRELATION METHODS; DOSIMETRY; ESTERS; FRUITS; MICROBIOLOGY; TISSUE; TITRATION; YEAST;

SENSORY PROPERTIES;

GAMMA RAYS;

PECTIN;

ACIDITY; AEROBIC BACTERIUM; ARTICLE; COLOR; EVALUATION; FOOD IRRADIATION; FOOD STORAGE; GAMMA IRRADIATION; RADIATION DOSE; SHELF LIFE; TOMATO; YEAST;

EID: 0036118576     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(01)00529-1     Document Type: Article

References (8)

1. Quality maintenance of ready-to-eat shredded carrots by gamma irradiation
2. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging
3. A survey of the microbial population and ethanol content of bagged salad
4. Microbial chemical and sensory changes in irradiated Pico de gallo
5. Effects of low-dose gamma irradiation on the shelf-life and quality characteristics of cut Romaine lettuce packaged under modified atmosphere
6. Effects of low-dose gamma irradiation and conventional treatments on shelf-life and quality characteristics of diced celery
7. Strawberry texture and pectin content as affected by electron beam irradiation