The effects of gamma irradiation on the microbiological, physicochemical and sensory quality of peach (Prunus persica L. Batsch cv. Dangeumdo).

摘要

The effect of gamma irradiation (0.5-2 kGy) on the microbiological, physicochemical and sensory properties of peaches (cv. Dangeumdo) was investigated during 6 days storage at 20 +or- 3 degrees C. Total aerobic bacteria, yeasts and fungi significantly decreased with increasing dose level. Hunter colour value L decreased and a and b values increased with increase in irradiation dose level. Hardness significantly decreased with increase of irradiation dose level whereas pH, soluble solids and total polyphenol contents increased with increase of irradiation dose level. DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity of irradiated peach was higher than that of the control and its activity increased with increment of irradiation dose level. Vitamin C content was not affected by irradiation. In sensory tests, overall acceptability of irradiated samples were higher than those of the control. These results suggest that gamma irradiation of peach was effective for microbiological safety while improving the antioxidative activity, but worsened the colour and texture of the peaches.