改性大气
辐照
风味
甜蜜
保质期
食品科学
呼吸
化学
大气(单位)
氧气
感官分析
纹理(宇宙学)
材料科学
植物
生物
物理
气象学
计算机科学
有机化学
人工智能
核物理学
图像(数学)
作者
B.B. Boynton,Bruce A. Welt,Charles A. Sims,Murat Ö. Balaban,J. K. Brecht,Maurice R. Marshall
标识
DOI:10.1111/j.1365-2621.2006.tb08918.x
摘要
ABSTRACT Fresh‐cut cantaloupe was placed in modified‐atmosphere packages (4% oxygen, 10% carbon dioxide) and irradiated at 0 (control), 0.5, and 1.0 kGy. Irradiated samples had a lower and more stable rate of respiration than non‐irradiated samples over about 20 d. Total plate counts were higher ( P < 0.05) in non‐irradiated control samples through day 11 (Trial 1) and for all dates tested (Trial 2). Color and texture remained stable for the duration of each study as measured by instruments and trained sensory panels. Sensory evaluation rated the 1.0‐kGy sample highest in “sweetness” and “cantaloupe flavor intensity” and lowest in “off‐flavor” after 17 (±3) d of storage. Low‐dose electron beam irradiation of fresh‐cut cantaloupe with modified‐atmosphere packaging offers promise as a method of extending shelf life.
科研通智能强力驱动
Strongly Powered by AbleSci AI