Effect of γ-irradiation on physico-chemical and microbiological properties of mango (Mangifera indica L.) juice from eight Indian cultivars

被引：20
|
作者：
Naresh, Kondapalli [1 ]
Varakumar, Sadineni [1 ]
Variyar, Prasad Shekhar [2 ]
Sharma, Arun [2 ]
Reddy, Obulam Vijaya Sarathi [1 ]
机构：
[1] Sri Venkateswara Univ, Dept Biochem, Tirupati 517502, Andhra Pradesh, India
[2] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India
来源：
FOOD BIOSCIENCE | 2015年 / 12卷
关键词：
Mango; Mango juice; Gamma-irradiation; Physico-chemical properties; Microbiological quality; COLD PASTEURIZATION; QUALITY; FRUITS; RADIATION; WINE;
D O I：
10.1016/j.fbio.2015.06.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Gamma irradiation is highly effective in inactivating microorganisms in various foods and it offers a safe alternative method of food pasteurization. gamma-Irradiation at various doses has no significant effect on the titratable acidity, pH, total soluble solids, sugars and organic acid contents of mango juice samples obtained from different cultivators. Irradiation at doses of 1 kGy and above inhibited the growth of bacteria, yeasts and moulds in all the juice samples. The colour indices showed significant statistical differences among the control and irradiated juice samples. This study provides information on the possibility of application of irradiation for improving shelf-life and quality of mango juice. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1 / 9
页数：9
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