Effects of gamma irradiation on the texture of minimally processed apple slices

G. Gunes; J. H. Hotchkiss; C. B. Watkins

doi:10.1111/j.1365-2621.2001.tb15582.x

Effects of gamma irradiation on the texture of minimally processed apple slices

G. Gunes, J. H. Hotchkiss^*, C. B. Watkins

^*Corresponding author for this work

Cornell University

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

42 Citations (Scopus)

Abstract

Fresh-cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h^-1 dose rates with a Co⁶⁰ source in 0, 21, and 100% O₂ atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water-soluble pectin, and negatively with oxalate-soluble pectin content. Calcium prevented irradiation-induced softening of thin slices (3-4 mm thick), but was not effective with thicker wedges due to limited penetration.

Original language	English
Pages (from-to)	63-67
Number of pages	5
Journal	Journal of Food Science
Volume	66
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.2001.tb15582.x
Publication status	Published - 2001
Externally published	Yes

Keywords

Apple slices
Calcium
Irradiation
Minimally processed
Texture

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10.1111/j.1365-2621.2001.tb15582.x

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title = "Effects of gamma irradiation on the texture of minimally processed apple slices",

abstract = "Fresh-cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h-1 dose rates with a Co60 source in 0, 21, and 100% O2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water-soluble pectin, and negatively with oxalate-soluble pectin content. Calcium prevented irradiation-induced softening of thin slices (3-4 mm thick), but was not effective with thicker wedges due to limited penetration.",

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AU - Gunes, G.

AU - Hotchkiss, J. H.

AU - Watkins, C. B.

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Y1 - 2001

N2 - Fresh-cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h-1 dose rates with a Co60 source in 0, 21, and 100% O2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water-soluble pectin, and negatively with oxalate-soluble pectin content. Calcium prevented irradiation-induced softening of thin slices (3-4 mm thick), but was not effective with thicker wedges due to limited penetration.

AB - Fresh-cut apples with or without calcium treatments were irradiated at doses up to 5 kGy at 0.4 and 2 kGy.h-1 dose rates with a Co60 source in 0, 21, and 100% O2 atmospheres. Firmness decreased as irradiation dose increased beyond a 0.34 kGy threshold. High dose rate initially resulted in less softening compared to low dose rate, but dose rate became insignificant upon storage. Irradiation atmosphere did not affect firmness. Softening of irradiated slices correlated positively with water-soluble pectin, and negatively with oxalate-soluble pectin content. Calcium prevented irradiation-induced softening of thin slices (3-4 mm thick), but was not effective with thicker wedges due to limited penetration.

KW - Apple slices

KW - Calcium

KW - Irradiation

KW - Minimally processed

KW - Texture

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Effects of gamma irradiation on the texture of minimally processed apple slices

Abstract

Keywords

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