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Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery

✍ Scribed by A. Prakash; P. Inthajak; H. Huibregtse; F. Caporaso; D.M. Foley

Book ID
108821942
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
137 KB
Volume
65
Category
Article
ISSN
0022-1147

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## Abstract Minimally processed non‐irradiated carrots (sliced) exhibited diverse microflora at initial level. During storage, bacterial number increased with the presence of pathogenic bacteria accompanied by a loss of total solids. On the other hand γ‐irradiation at an optimal dose of 2 kGy offer