Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.)

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 589-597

  Ahn, Hyun Joo ^a   Kim, Jae Hyun ^a   Kim, Jae Kyung ^a   Kim, Dong Ho ^a   Yook, Hong Sun ^b   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Chungnam National University   (South Korea)

Author keywords

Chinese cabbage; Irradiation; Microbial safety; Minimal processing; Modified atmosphere packaging

Indexed keywords

CARBON DIOXIDE; NITROGEN; PHENOL;

ACIDITY; AEROBIC BACTERIUM; AIR; ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERE; CHINESE CABBAGE; COLIFORM BACTERIUM; FOOD IRRADIATION; FOOD PACKAGING; FOOD PROCESSING; FOOD SAFETY; FREEZING; MICROORGANISM; NONHUMAN; PH MEASUREMENT; PHYSICAL CHEMISTRY; RADIATION DOSE; TITRIMETRY;

BRASSICA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA; BRASSICA RAPA SUBSP. PEKINENSIS; UNIDENTIFIED AGENTS;

EID: 4544307471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.029     Document Type: Article

References (33)

1. Ahvenainen R. New approaches in improving the shelf life of minimally processed fruits and vegetables. Trends in Food Science and Biotechnology. 7:1996;179-187
2. Amanatidou A., Slump R.A., Gorris L.G.M., Smid E.J. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. Journal of Food Science. 65:2000;61-66
3. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry. 239:1996;70-76
4. Berrang M.E., Brackett R.E., Beuchat L.R. Microbial, color and textural qualities of fresh asparagus, broccoli and cauliflower stored under controlled atmosphere. Journal of Food Protection. 53:1990;391-395
5. Blois M.S. Antioxidant determination by the use of a stable free radical. Nature. 181:1958;1190-1200
6. Brackett R.E. Microbiological consequences of minimally processed fruits and vegetables. Journal of Food Quality. 10:1987;195-206
7. Breitfellner R., Solar S., Sontag G. Effect of gamma irradiation on phenolic acids in strawberries. Journal of Food Science. 67:2002;517-521
8. Cao G., Sofic E., Prior R.L. Antioxidant capacity of tea and common vegetables. Journal of Agricultural and Food Chemistry. 44:1996;3426-3431
9. Carlin F., Nguyen-the C., Cudennec P., Reich M. Microbiological spoilage of ready-to-use grated carrots. Sciences Des Aliments. 9:1989;371-386
10. Chervin C., Boisseau P. Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation. Journal of Food Science. 59:1994;359-361
11. DeDaza M.S.T., Alzaora S.M., Chanes J.W. Combination of preservation factors applied to minimal processing of foods. Critical Reviews in Food Science and Nutrition. 36:1996;629-659
12. Fan X., Niemira B.A., Sokorai K.J.B. Use of ionizing radiation to improve sensory and microbial quality of fresh-cut green onion leaves. Journal of Food Science. 68:2003;1478-1483
13. Fan X., Toivonen P.M.A., Rajkowski K.T., Sokorai K.J.B. Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce. Journal of Agricultural and Food Chemistry. 51:2003;1231-1236
14. FDA (1995). Section 179.26: Ionizing radiation for the treatment of food. In Code of federal regulations: Food and drugs. Title 21. Washington, DC: US Government Printing Office (pp. 389-390)
15. Gao X., Bjork L., Trajkovski V., Uggla M. Evaluation of antioxidant activities of rosehip ethanol extracts in different test system. Journal of Science of Food and Agriculture. 80:2000;2021-2027
16. Gorney, J. R., Kader, A. A., (1996). Fresh cut fruit products. In Fresh-cut products maintaining quality and safety. Postharvest Horticulture Series No. 10. Davis, California: University of California (pp. 14.1-14.10)
17. Hoover D.G. Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technology. 51:1997;66-71
18. Howard L.R., Griffin L.E., Lee Y. Steam treatment of minimally processed carrots sticks to control surface discoloration. Journal of Food Science. 59:1994;356-358
19. King A.D., Magnuson J.A., Torok T., Goodman N. Microbial flora and storage quality of partially processed lettuce. Journal of Food Science. 56:1991;459-461
20. Lee C.H. Lactic acid fermented foods and their benefits in Asia. Food Control. 8:1997;259-269
21. Marchetti R., Casadei M.A., Guerzoni M.E. Microbial population dynamics in ready-to-use vegetable salads. Italian Journal of Food Science. 2:1992;97-108
22. Mheen T.I., Kwon T.W. Effect of temperature and salt content on Kimchi fermentation. Korean Journal of Food Science and Technology. 16:1984;443-450
23. Nguyen-the C., Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition. 34:1994;371-401
24. Ohlsson T. Minimal processing - preservation methods of the future - an overview. Trends in Food Science and Technology. 5:1994;341-344
25. Prakash A., Manley J., DeCosta S., Caporaso F., Foley D. The effects of gamma irradiation on the microbiological, physical and sensory qualities of diced tomatoes. Radiation Physics and Chemistry. 63:2002;387-390
26. Song H.P., Kim D.H., Yook H.S., Kim M.R., Kim K.S. Nutritional, physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables). Radiation Physics and Chemistry. 69:2004;85-90
27. Thayer D.W. Use of irradiation to kill enteric pathogens on meat and poultry. Journal of Food Safety. 15:1995;181-192
28. Thayer D.W., Rajkowski K.T. Developments in irradiation of fresh fruits and vegetables. Food Technology. 53:1999;62-65
29. Villavicencio A.L.C.H., Mancini-Filho J., Delincee H., Greiner R. Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans. Radiation Physics and Chemistry. 57:2000;289-293
30. WHO (1999). High dose irradiation. In Wholesomeness of food irradiated with doses above 10 kGy. WHO Technical Report Series 890. Geneva: World Health Organization (pp. 9-37)
31. Wiley R.C. Preservation methods for processed refrigerated fruits and vegetables. Wiley R.C. Preservation methods for processed refrigerated fruits and vegetables. 1994;66-134 Chapman & Hall, New York
32. Xu L. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technology. 53:1999;58-61
33. Zagory D. Effects of post-processing handling and packaging on microbial populations. Postharvest Biology and Technology. 15:1999;313-321