Inactivation of contaminated fungi and antioxidant effects of peach (Prunus persica L. Batsch cv Dangeumdo) by 0.5-2 kGy gamma irradiation

Radiation Physics and Chemistry

Volumn 79, Issue 4, 2010, Pages 495-501

  Kim, Kyoung Hee ^a   Kim, Mi Seon ^a   Kim, Hong Gi ^a   Yook, Hong Sun ^a  

^a Chungnam National University   (South Korea)

Author keywords

D10 values; Gamma irradiation; Peach; Physicochemical properties; Storage

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; BOTRYTIS CINEREA; GAMMA IRRADIATION; IRRADIATION DOSE; PENICILLIUM EXPANSUM; PHYSICOCHEMICAL PROPERTY; POLYPHENOL CONTENT; PRUNUS PERSICA; SCAVENGING ACTIVITIES; SOLUBLE SOLIDS; STORAGE TIME;

GAMMA RAYS; HARDNESS; RADIATION;

IRRADIATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; BOTRYTIS CINEREA; CONTROLLED STUDY; DOSIMETRY; FOOD IRRADIATION; FRUIT FIRMNESS; FRUIT STORAGE; FUNGAL CONTAMINATION; FUNGAL PLANT DISEASE; GAMMA IRRADIATION; MONILINIA FRUCTICOLA; NONHUMAN; PEACH; PENICILLIUM EXPANSUM; PHYSICAL CHEMISTRY; RADIATION DOSE; RADIATION RESPONSE; RHIZOPUS; RHIZOPUS STOLONIFER;

EID: 74649084471     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2009.10.008     Document Type: Article

References (19)

1. 2 short-time postharvest treatment. Postharvest Biol. Technol. 16 (1999) 213-222
2. Byun M.W., Yook H.S., Kim K.S., and Chung CK. Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs. Radiat. Phys. Chem. 54 (1999) 291-300
3. Choi S.Y., Kim S.Y., Hur J.M., Choi H.G., and Sung NJ. Antioxidant activity of solvent extracts from Sargassum thunbergii. J. Korean Soc. Food Sci. Nutr. 35 (2006) 139-144
4. EL-Samahy S.K., Youssef B.M., Askar A.A., and Swailam HMM. Microbiological and chemical properties of irradiated mango. J. Food Saf. 20 (2000) 39-156
5. Hallman G.J. Ionizing radiation quarantine treatments against tephritid fruit flies. Postharvest Biol. Technol. 16 (1999) 93-106
6. Hussain P.R., Meena R.S., Dar M.A., and Wani AM. Studies on enhancing the keeping quality of peach (Prunus persica Bausch) Cv. Elberta by gamma-irradiation. Radiat. Phys. Chem. 77 (2008) 473-481
7. ICGFI-International consultive group on food irradiation, 1991. Code of good irradiation practice for shelf-life extension of bananas, mangoes and papayas. ICGFI document no. 6, Viena.
8. Kader A.A. Potential applications of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technol. 40 6 (1986) 117-121
9. Kim H.J., Jo C.H., Lee N.Y., Son J.H., An B.J., Yook H.S., and Byun MW. Effect of gamma irradiation on physiological activity of citrus essential oil. J. Korean Soc. Food Sci. Nutr. 34 (2005) 797-804
10. Kim M.S., Kim K.H., and Yook H.S. The effects of gamma irradiation on the microbiological, physicochemical and sensory quality of peach (Prunus persica L. Batsch cv Dangeumdo). J. Korean Soc. Food Sci. Nutr 38 (2009) 364-371
11. Mendonca A.F. Inactivation by irradiation. In: Juneja V.K., and Sofos J.N. (Eds). Control of Foodborne Microorganisms (2002), Marcel Dekker Inc., New York 75-103
12. Moy J.H. Low dose irradiation of foods-prospects and problems. In: Le Maguer M.E., and Jelen P. (Eds). Food Engineering and Process Applications V. 1: Transport Phenomena (1986), Elsevier, New York, USA
13. Moy, J.H., 1989. Irradiation processing of fruits and vegetables, status and prospects. In: Quality Factors of Fruits and Vegetables. ACI Symposium Series, American Chemical Society.
14. Okan O., and Omur D. Quality evaluation of Maria Aurelia nectarine variety during short-term storage. J. Food Agric. Environ. 6 (2008) 9-10
15. Paull R. Ripening behaviour of papaya (Carica papaya L.) exposed to gamma irradiation. Postharvest Biol. Technol. 7 (1996) 359-370
16. Thomas P. Radiation preservation of foods of plant origin. Part V. Temperate fruits: pome fruits, stone fruits and berries. CRC Crit. Rev. Food Sci. Nutr. 24 (1986) 357-400
17. WHO(1981). Wholesomeness of irradiated food. Report of Joint FAO/IAEA/WHO Expert Committee. Technical Report Series 659. p. 34.
18. WHO(1999). High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy, Report of a joint FAO/IAEA/WHO study group. WHO technical Report Series 890. World Health Organization, Geneva.
19. Yun H.J., Lim S.Y., Hur J.M., Jeong J.W., Yang S.H., and Kim DH. Changes of functional compounds in, and texture characteristics of, apples, during post-irradiation storage at different temperatures. Korean J. Food Preserv. 14 (2007) 239-246