Preservation of a perishable pomegranate product by radiation pasteurization

N. PASTER; B. J. JUVEN; S. GAGEL; I. SAGUY; R. PADOVA

doi:10.1111/j.1365-2621.1985.tb00387.x

Preservation of a perishable pomegranate product by radiation pasteurization

N. PASTER^*, B. J. JUVEN, S. GAGEL, I. SAGUY, R. PADOVA

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

The effect of gamma radiation on the quality characteristics o f pomegranate kernels stored in plastic pouches at refrigerator temperatures was studied. Irradiation at doses of 0.2 and 0.4 Mrad markedly reduced the load of potential spoilage microorganisms. Fungal contaminants exhibited much higher radiation resistance than bacterial contaminants, which were eradicated at 0.4 Mrad. The predominant fungus isolated from non‐irradiated pomegranate kernels was Penicillium frequentans while after irradiation at all doses tested kernels yielded the fungus Sporofhrix cyanescens. An adverse effect of irradiation on colour was observed. The results of a taste evaluation panel did not indicate a significant difference between irradiated and control samples. lt is concluded that the feasibility of irradiation for prolonging the storage life of packaged pomegranate kernels is questionable.

Original language	English
Pages (from-to)	367-374
Number of pages	8
Journal	International Journal of Food Science and Technology
Volume	20
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2621.1985.tb00387.x
State	Published - Jun 1985
Externally published	Yes

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10.1111/j.1365-2621.1985.tb00387.x

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title = "Preservation of a perishable pomegranate product by radiation pasteurization",

abstract = "The effect of gamma radiation on the quality characteristics o f pomegranate kernels stored in plastic pouches at refrigerator temperatures was studied. Irradiation at doses of 0.2 and 0.4 Mrad markedly reduced the load of potential spoilage microorganisms. Fungal contaminants exhibited much higher radiation resistance than bacterial contaminants, which were eradicated at 0.4 Mrad. The predominant fungus isolated from non‐irradiated pomegranate kernels was Penicillium frequentans while after irradiation at all doses tested kernels yielded the fungus Sporofhrix cyanescens. An adverse effect of irradiation on colour was observed. The results of a taste evaluation panel did not indicate a significant difference between irradiated and control samples. lt is concluded that the feasibility of irradiation for prolonging the storage life of packaged pomegranate kernels is questionable.",

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AU - PASTER, N.

AU - JUVEN, B. J.

AU - GAGEL, S.

AU - SAGUY, I.

AU - PADOVA, R.

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N2 - The effect of gamma radiation on the quality characteristics o f pomegranate kernels stored in plastic pouches at refrigerator temperatures was studied. Irradiation at doses of 0.2 and 0.4 Mrad markedly reduced the load of potential spoilage microorganisms. Fungal contaminants exhibited much higher radiation resistance than bacterial contaminants, which were eradicated at 0.4 Mrad. The predominant fungus isolated from non‐irradiated pomegranate kernels was Penicillium frequentans while after irradiation at all doses tested kernels yielded the fungus Sporofhrix cyanescens. An adverse effect of irradiation on colour was observed. The results of a taste evaluation panel did not indicate a significant difference between irradiated and control samples. lt is concluded that the feasibility of irradiation for prolonging the storage life of packaged pomegranate kernels is questionable.

AB - The effect of gamma radiation on the quality characteristics o f pomegranate kernels stored in plastic pouches at refrigerator temperatures was studied. Irradiation at doses of 0.2 and 0.4 Mrad markedly reduced the load of potential spoilage microorganisms. Fungal contaminants exhibited much higher radiation resistance than bacterial contaminants, which were eradicated at 0.4 Mrad. The predominant fungus isolated from non‐irradiated pomegranate kernels was Penicillium frequentans while after irradiation at all doses tested kernels yielded the fungus Sporofhrix cyanescens. An adverse effect of irradiation on colour was observed. The results of a taste evaluation panel did not indicate a significant difference between irradiated and control samples. lt is concluded that the feasibility of irradiation for prolonging the storage life of packaged pomegranate kernels is questionable.

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Preservation of a perishable pomegranate product by radiation pasteurization

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