Gamma irradiation increases storability and shelf life of minimally processed ready-to-cook (RTC) ash gourd (Benincasa hispida) cubes

Postharvest Biology and Technology

Volumn 76, Issue , 2013, Pages 17-25

  Tripathi, Jyoti ^a   Chatterjee, Suchandra ^a   Vaishnav, Jasraj ^a   Variyar, Prasad S ^a   Sharma, Arun ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Ash gourd; Gamma irradiation; Hurdle technology; Minimal processing; Modified atmosphere packaging

Indexed keywords

BACTERIA (MICROORGANISMS); BENINCASA HISPIDA; CITRULLUS COLOCYNTHIS;

EID: 84871829000     PISSN: 09255214     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.postharvbio.2012.09.001     Document Type: Article

References (46)

1. Ahmed E.M., Dennison R.A., Fluck R.C. Textural properties of stored and irradiated Tioga strawberries. Journal of Texture Studies 1972, 3:80-88.
2. Ajlouni S.O., Beelman R.B., Thompson D.B. Influence of gamma irradiation on quality characteristics, sugar content and respiration rate of mushrooms during postharvest storage. Food Flavors, Ingredients and Composition 1993, 103-121. Elsevier Publishing Co., Amsterdam, The Netherlands. C. Charalambous (Ed.).
3. Amarao A.L., Beaulieu J.C., Grimm C.C., Stein R.E., Almeida D.P.F. Effect of oxygen on aroma volatiles and quality of fresh-cut-cantaloupe and honeydew melons. Food Chemistry 2011, 10.1016/j.foodchem.2011.06.052.
4. AOAC Official Methods of Analysis 1990, Association of Official Analytical Chemists, Arlington, VA. 15th ed.
5. Benoit M.A., D'Aprano G., Lacroix M. Effect of γ-irradiation on phenylalanine ammonia-lyase activity, total phenolic content, and respiration of mushrooms (Agaricus bisporus). Journal of Agricultural and Food Chemistry 2000, 48:6312-6316.
6. Billaud C., Lecornu D., Nicolas J. Substrates and carboxylic acid inhibitors of a partially purified polyphenol oxidase from gum Arabic. Journal of Agricultural and Food Chemistry 1996, 44:1668-1675.
7. Budu A.S., Joyce D.C. Effect of 1-methylcyclopropene on the quality of minimally processed pineapple fruit. Australian Journal of Experimental Agriculture 2003, 43:177-184.
8. Chervin C., Boisseau P. Quality maintenance of ready-to-eat shredded carrots by gamma irradiation. Journal of Food Science 1994, 59:359-362.
9. Doner L.W., Becard G., Irwin P.L. Binding of flavonoids by polyvinylpolypyrrolidone. Journal of Agricultural and Food Chemistry 1993, 41:753-757.
10. Duan Z., Xing Z., Shao Y.I., Zhao X. Effect of electron beam irradiation on postharvest quality and selected enzyme activities of the white button mushroom, Agaricus bisporus. Journal of Agricultural and Food Chemistry 2010, 58:9617-9621.
11. Fan X., Niemira B.A., Sokorai K.J.B. Sensorial, nutritional and microbiological quality of fresh cilantro leaves as influenced by ionizing radiation and storage. Food Research International 2003, 36:713-719.
12. Fan X., Sokorai K.G.B. Retention of quality and nutritional value of 13 fresh-cut vegetables treated with low dose radiation. Journal of Food Science 2008, 73:367-372.
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 quality of fresh-cut iceberg Lettuce. Journal of Agricultural and Food Chemistry 2003, 51:1231-1236.
14. Farkas J., Saray T., Mohacsi-Farkas C., Horti K., Andrassy E. Effect of low dose gamma radiation on shelf-life and microbiological safety of pre-cut/prepared vegetables. Advances in Food Sciences 1997, 19(3/4):111-119.
15. Fraaije B.A., Bosveld M., Vandenbulk R.W., Rombouts F.M. Analysis of conductance responses during depolymerization of pectate by soft rot Erwinia spp. and other pectinolytic bacteria isolated from potato tubers. Applied Microbiology 1997, 83:17-24.
16. Gilbert R.J., Louvois J.D., Donovan T., Little C., Nye K., Ribeiro C.D., Richards J., Roberts D., Bolton F.J. Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. PHLS. Communicable Disease and Public Health 2000, 3:163-167.
17. Harbaum-Piaydaa B., Waltera B., Bengtssonb G.B., Hubbermanna E.M., Bilger W., Schwarza K. Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi (Brassica campestris L. ssp. chinensis var. communis). Postharvest Biology and Technology 2010, 56:202-208.
18. Hazare S.N., Saxena S., Kumar S., Wadhawan S., More V., Mishra B.B., Parte M.N., Gautam S., Sharma A. Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing. Radiation Physics and Chemistry 2010, 79:994-1004.
19. Janovitz-Klapp A.H., Richard F.C., Goupy P.M., Nicolas J. Inhibition studies on apple polyphenol oxidase. Journal of Agricultural and Food Chemistry 1990, 38:926-931.
20. Juven B.J., Lindner P., Weisslowicz H. Pectin degradation in plant-material by Leuconostoc mesenteroides. Journal of Applied Bacteriology 1985, 58:533-538.
21. Ke D., Saltveit M.E. Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Physiologica Plantarum 1989, 76:412-418.
22. Kermasha S., Goetghebeur M., Monfette A., Metche M., Rovel B. Studies on inhibition of mushroom polyphenol oxidase using chlorogenic acid as substrate. Journal of Agricultural and Food Chemistry 1993, 41:526-531.
23. López-Rubira V., Conesa A., Allende A., Artés F. Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharvest Biology and Technology 2005, 37:174-185.
24. Landgraf, M., Goularte, L., Martins, C., Cestari Jr, A., Nunes, T., Aragonalegro, L., Destro, M., Behrens, J., Vizeu, D., Hutzler, B., 2005. Use of irradiation to improve the microbiological safety of minimally processed fruits and vegetables. Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. Proceedings of a Final Research Coordination Meeting Organized by the Joint FAO/IAEA Programme of Nuclear Techniques in Food and Agriculture and held in Islamabad, Pakistan, 22-30 July, 2005. pp. 41-59.
25. Liao C.H., Sullivan J., Grady J., Wong L.J.C. Biochemical characterization of pectic lyases produced by fluorescent pseudomonads associated with spoilage of fresh fruits and vegetables. Journal of Applied Microbiology 1997, 83:10-16.
26. Murray J.M., Delahunty C.M., Baxter I.A. Descriptive sensory analysis: past present and future. Food Research International 2001, 34:461-471.
27. Oms-Oliu G., Aguilo-Aguayo I., Martin-Belloso O., Soliva-Fortuny R. Effects of pulsed light treatments on quality and antioxidant properties of fresh cut mushrooms (Agaricus bisporus). Postharvest Biology and Technology 2010, 56:216-222.
28. Pandey S., Jha A., Rai M. Screening of advance breeding lines/cultivars for shelf-life and biochemical changes during storage of ash gourd (Benincasa hispida). Acta Horticulturae 2009, 1:249-256.
29. Peiser G., Lopez-Galvez G., Cantwell M., Saltveit M.E. Phenylalanine ammonia lyase inhibitors control browning of cut lettuce. Postharvest Biology and Technology 1998, 14:171-177.
30. Prakash A., Guner A.R., Caporaso F., Foley D.M. Effects of low-dose gamma irradiation on the shelf life and quality characteristics of cut Romaine lettuce packaged under modified atmosphere. Journal of Food Science 2000, 65:549-553.
31. Prakash A., Inthajak P., Huibregtse H., Caporaso E., Foley D.M. Effects of low dose gamma irradiation and conventional treatments on shelf life and quality characteristics of diced celery. Journal of Food Science 2000, 65:1070-1075.
32. Ragaert P., Devlieghere F., Debevere J. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biology and Technology 2007, 44:185-194.
33. Ragaert P., Verbeke W., Devlieghere F., Debevere J. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 2004, 15:259-270.
34. Raghu K.L., Ramesh C.K., Srinivasa T.R., Jamuna K.S. DPPH scavenging and reducing power properties in common vegetables. Research Journal of Pharmaceutical, Biological and Chemical Science 2010, 1:399-406.
35. Rico D., Marti{dotless}ón-Diana A.B., Barat J.M., Barry-Ryan C. Extending and measuring the quality of fresh-cut fruits and vegetables: a review. Trends in Food Science & Technology 2007, 18:373-386.
36. Rolle R.S., Chism G.W. III. Physiological consequences of minimally processed fruits and vegetables. Journal of Food Quality 1987, 10:157-177.
37. Roy C., Ghosh T.K., Guha D. Dose dependent activity of Benincasa hispida on colchicine induced experimental rat model of Alzheimer's disease. International Journal of Pharmaceutics 2008, 4:237-244.
38. Sanchez-Mata M.C., Camara M., Di{dotless}ez-Marques C. Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.) by controlled atmosphere storage: micronutrients. Food Chemistry 2003, 80:309-315.
39. Sapers G.M., Douglas J.R., Bilyk F.W., Hsu A., Dower A.F., Garzarella H.W., Kozempel L.M. Enzymatic browning in Atlantic potatoes and related cultivars. Journal of Food Science 1989, 54:362-365.
40. Saroj S.D., Shashidhar R., Pandey M., Dhokane V., Hajare S., Sharma A., Bandekar J.R. Effectiveness of radiation processing in elimination of Salmonella typhimurium and Listeria monocytogenes from Sprouts. Journal of Food Protection 2006, 69:1858-1864.
41. Singleton V.L., Rossi J.A.Jr. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 1965, 16:144-158.
42. Sreenivas K.M., Singhal R.S., Lele S.S. Chemical pretreatments and partial dehydration of ash gourd (Benincasa hispida) pieces for preservation of its quality attributes. LWT - Food Science and Technology 2011, 44:2281-2284.
43. Sreenivas K.M., Singhal R.S., Lele S.S. Identification of enzymes and their inhibition in ash gourd-an approach to extend shelf life. International Journal of Vegetable Science 2011, 17:107-114.
44. Variyar P.S., Ahmad R., Bhat R., Niyas Z., Sharma A. Flavoring components of raw monsooned Arabica coffee and their changes during radiation processing. Journal of Agricultural and Food Chemistry 2003, 51:7945-7950.
45. Wen T.N., Prasad K.N., Yang B., Ismail A. Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innovative Food Science and Emerging Technologies 2010, 11:464-469.
46. Zaini N.A.M., Anwar F., Hamid A.A., Saari N. Kundur [Benincasa hispida (Thunb.) Cogn.]: a potential source for valuable nutrients and functional foods. Food Research International 2010, 10.1016/j.foodres.2010.10.024.