Studies on Radiation Sterilization of Sliced Apples

摘要

Preliminary experiments ( Part I) were carried out to examine various blanching and chemical treatments that might prevent browning of apple slices. Also the effects of irradiation dose, atmosphere within the metal container, presence of calcium and pre-irradiation temperature were investigated initially. The apples were sliced, blanched or de-aerated in chemical solutions, packed in No.2 cans, frozen or held at 34℉., subjected to ionizing irradiation and then stored at 75℉. Until examined organoleptically. Attempts to develop satisfactory objective tests for color and texture were unsuccessful.