SPROUT INHIBITION BY GAMMA-IRRADIATION IN FRESH GINGER (ZINGIBER-OFFICINALE ROSCOE)

被引：13
|
作者：
YUSOF, N
机构：
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1990年 / 14卷 / 02期
关键词：
D O I：
10.1111/j.1745-4549.1990.tb00833.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
ABSTRACT. A study on sprout inhibition by gamma irradiation in fresh ginger of a local variety was carried out. Fresh ginger was irradiated at the doses of 0, 25, 50 and 80 Grays (Gy) and stored at temperature 25‐28°C and relative humidity ranging from 76‐96% for 4 months. the parameters observed were physiological weight loss, sprouting, external appearance, fungal infection, moisture content, water activity, crude fiber content and total sugar. the results show that irradiation at the doses studied effectively inhibited sprouting in ginger when compared to the nonirradiated samples. However, radiation was unable to extend the shelf‐life as all samples started to deteriorate after 2 months storage. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：113 / 122
页数：10
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