Vitamin A in irradiated foodstuffs (author's transl)]

Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and margarine continued to increase during storage for 4--8 weeks in presence of air. Thus vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at 0 degrees C instead of at ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80 degrees C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.     

Effects of gamma radiation on Ephestia cautella (Wlk.) (Lepidoptera,Phycitidae)—IV. Sensitivity of maturing sperm in the adult to a sterilizing dose

The contents of male Ephestia cautella testes either non-irradiated or gamma irradiated with 40 krad, were examined after 5 successive daily matings. It was found that the testes contained spermatids, as well as mature sperm, up to after the fourth mating, although their proportion decreased progressively. With males irradiated on the first day after emergence and subsequently mated with a fresh female daily, a significant rise in egg hatch, from 4·7 to 25·0 per cent from the first to the third mating was found. However, with males irradiated on the third day after emergence, no recovery in fertility was recorded.     

Cytogenetic activity of freshly irradiated potato

The anaphasic method was employed in studying the frequency of chromosomal aberrations in the bone marrow cells of mice after feeding them on irradiated and non-irradiated potatoes. The latter were irradiated raw with gamma-rays in a dose of 10 krad and then fed to the animals for 5 days 24 hours upon irradiation in an amount of 3 g per animal to male albino mongrel mice (10 in each group), viz. in the 1st test series--raw and in the II--cooked. As controls in both series served raw or cooked non-irradiated potatoes. A total of 12 800 cells from 40 animals were counted for the presence of bridges and fragments. The results of the cytogenetic analysis bore proof to the absence of any statistically significant difference in the frequence of chromosomal aberrations in the bone marrow cells of mice fed on freshly-irradiated potatoes and in those of control animals.     

Effect of irradiation on vitamin C content of strawberries and potatoes in combination with storage and with further cooking in potatoes

The vitamin C content of four varieties of strawberry was determined before and after treatment with ionising radiation at doses of 1, 2 or 3 kGy and after storage for 5 and 10 days at 6°C, and also in potatoes which, having been allowed a period of one month to recover from the effects of post-harvest stress, were irradiated at a sprout inhibition dose of 0·15 kGy, followed by storage and cooking. Total ascorbic acid (TAA), ascorbic acid (AA) and dehydroascorbic acid (DHAA) concentrations were measured using the technique of ion-exclusion high-performance liquid chromatography. Results from analysis of the strawberry samples showed the DHAA content increased immediately following irradiation and must, therefore, be taken into account when reporting vitamin C levels in irradiated produce. In addition it was observed that whilst irradiation did affect the vitamin C concentration in all varieties of strawberry, the change was small in comparison with the large variations observed between varieties. With regard to potatoes results showed that, whilst irradiation, storage and cooking all had the effect of reducing vitamin C concentration, irradiated samples stored for 5 months had similar or marginally higher levels than their non-irradiated counterparts. Cooking did not markedly reduce TAA content of irradiated potatoes compared to non-irradiated potatoes and it was also noted that microwave cooking was more destructive than boiling in lightly salted water. ©1997 SCI     

维生素A缺乏对APP/PS1小鼠认知功能和补体系统的影响

目的 研究维生素A缺乏(vitamin A deficiency, VAD)对阿尔茨海默症(Alzheimer''s disease, AD)模型APP/PS1小鼠认知功能和补体系统的影响,探索补体因子影响APP/PS1小鼠认知功能的作用机制。方法 将20只雄性APP/PS1小鼠随机分为维生素A缺乏组(VAD)和维生素A正常组(vitamin A normal, VAN),进行45周的特殊饲料干预。45周后,进行新物体识别实验和Y迷宫实验以检测小鼠的认知功能,采用免疫组化和Western blot检测小鼠皮质中的补体系统起始因子C1q的蛋白表达情况,采用实时荧光定量PCR(real-time quantitative polymerase chain reaction, RT-qPCR)检测小鼠海马中C1q以及其他补体因子的mRNA表达情况。结果 新物体识别实验和Y迷宫实验的结果显示,维生素A缺乏使APP/PS1小鼠认知功能障碍加重。免疫组化和Western blot的结果显示,与VAN组相比,VAD干预45周后皮质中的C1q的蛋白表达量显著升高(P＜0.05)。RT-qPCR结果显示,VAD干预45周后,海马中C1q和C1r的mRNA表达显著上调(P＜0.05),C4、C4BP和C5的mRNA表达显著下调(P＜0.05),而C1s、C2、C3和C5aR1的mRNA表达无明显变化。结论 长期缺乏维生素A会加重AD模型APP/PS1小鼠的认知功能障碍并影响大脑中的补体系统,且补体因子可能参与VAD影响认知功能的作用机制。     

高脂饮食对不同性别小鼠肠道菌群的影响

本文以C57BL/6J小鼠为模式动物,研究高脂饮食对不同性别小鼠肠道微生物的影响。16只8周龄SPF级C57BL/6J小鼠,雌雄各半,以基础饲料喂养的小鼠为对照组,45%高脂饲料喂养的小鼠为实验组(每组4只)。饮食干预6周后,收集小鼠新鲜粪便并提取总基因组DNA,通过PCR扩增16S-rDNA的V3+V4区域并进行HiSeq2500高通量测序,分析菌群的组成及丰富度变化。结果显示,高脂饮食改变了小鼠肠道微生物组成及其多样性,在门分类水平上,较之对照组,雌性高脂组小鼠的变形菌门相对丰富度极显著下降(P<0.05),放线菌门相对丰富度显著升高(P<0.01),雄性高脂组小鼠的变形菌门相对丰富度极显著上升(P<0.01),放线菌门相对丰富度无明显变化。在种分类水平上,雌性高脂组小鼠的Lactobacillus_murinus菌种相对丰富度与对照组相比极显著升高(P<0.01),雄性高脂组较之对照组无显著差异。表明高脂饮食对雌性和雄性小鼠肠道微生物组成及结构的影响不同。本研究结果为深入研究饮食及性别因素对肠道微生物的影响提供依据。     

Effect of y‐radiation on chives safety and quality

The effect of γ‐irradiation on the quality of chives was evaluated. The samples were irradiated at 1.0 and 2.0 kGy, stored at 4 °C for 10 days and used for microbiological (aerobic mesophilic, moulds and yeasts, E. coli and Salmonella sp), biochemical (vitamin C and lipoperoxide (MDA) contents and superoxide dismutase (SOD) and guaiacol peroxidase (POX) activity) and sensorial evaluation. For irradiated samples, the total counts of aerobic mesophilic and moulds and yeasts showed a reduction of 6 log cycles during storage, and colour analysis showed no significant difference (P > 0.05) for the b*‐value. The contents of vitamin C were not significantly affected by irradiation and storage time. The MDA contents and SOD activity changed insignificantly at both γ‐irradiation levels after storage, while POX was significantly increased (P ≤ 0.05) at 1 kGy. Samples irradiated at 2.0 kGy presented sensorial acceptance after the storage. These results show that γ‐irradiation increases the shelf life of chives without significant changes in their quality.     

Differences in embryonic development in sensitive and resistant matings to pregnancy block stimuli in mice

Pregnancy block from exposure to foreign male mouse pheromones is sensitive to both male and female mating strain, as well as the foreign male pheromone-producing strain. Incidence of pregnancy block by male pheromones in mice is different depending on the combination of females, stud males and stimulus males. BALB/cA females mated with BALB/cA males showed a 100% pregnancy block when exposed to males of the DDK strain (Chung et al., 1997). In contrast, BALB/cA females mated with males of dissimilar strain show high rates of pregnancy even if they are exposed to DDK males; this difference is thought to be due to the difference in viability of embryos (Chung et al., 1999). The present study investigated how development of BALB/cA and F1 embryos differ under the influence of pregnancy block stimuli. F1 embryos had significantly higher numbers of cells than did the BALB/cA embryos (P<0.05) at day 3 of pregnancy after exposure to DDK males or after bromocriptine (dopamine agonist, 4 mg kg(-1), i.p.) treatment. Histological observation after bromocriptine treatment revealed that: (i) on day 4 of pregnancy, BALB/cA embryos tended to form a large blastocoel, but showed abnormalities such as degeneration of primitive endoderm and depression of the outer trophoblast-distal endoderm layer at the periphery of the inner cell mass (ICM) or detachment of the ICM from the outer layer. In contrast, 60-70% of F1 embryos were normal late blastocysts and incipient egg cylinders, but 28-40% of early blastocysts were degenerating; and (ii) day 5 BALB/cA embryos were in the range from incipient egg cylinder with a large proamniotic cavity to ectoplacental cone only, but their proximal endoderm and trophoblast-distal endoderm layer were degenerating. In contrast, the F1 embryos were mostly at the egg cylinder stage and maintained normal structure except for occasional enlargement of the developing yolk sac cavity. These results indicate that the lining of the inner surface of trophoblast by distal endoderm layer may be more firmly established and that the inner environment for development of F1 embryos may be more effectively maintained, thereby making them more resistant to deleterious influences due to pregnancy block stimuli than are BALB/cA embryos.     

Influence of the storage and culinary processing of irradiated potatoes on the cytogenetic activity of extracts obtained from them]

Male-rats (25--27 g) were given perorally extracts separated from potato subjected to gamma-radiation in a dose of 10 krads (test groups) and from nonirradiated tubers (controls). The extracts were introduced for a period of one week, daily in an amount of 1 ml. The male from the test groups (each numbering 8--10 animals) received extracts of the raw potato stored for 4 months after irradiation and of the potato subjected to thermal treatment (cooking) after 1 day, 1 and 4 months of its storage. The frequency of chromosomal aberrations in the bone marrow cells was determined by the anaphase method. Altogether about 34 thous. cells (500-600 from each animal) were counted. The results testified to a significantly reduced frequency of chromosomal aberrations (bridges and fragments) occurring in the bone marrow cells of the mice which received extracts from the raw stored irradiated potato and from thermally treated freshly irradiated tubers, as compared to extracts obtained from the raw freshly irradiated potatoes. The extracts of irradiated potato cooked after 1 and 4 month of storage did not display any mutagenic properties.     

EFFECTS of STERILIZING DOSES of GAMMA IRRADIATION ON LEVELS of VITAMIN A, AMINO ACIDS, and FATTY ACIDS IN SELECTED DAIRY PRODUCTS

Frozen dairy products intended for low microbial diets of immunosuppressed patients were sterilized by exposure to 40 kGy (4 Mrad) of cobalt-60 irradiation. Levels of vitamin A, amino acids, and selected fatty acids were measured in yogurt bars, ice cream, Cheddar cheese, mozzarella cheese, and nonfat dry milk before and after irradiation. Addition of antioxidants to the frozen dairy desserts prior to irradiation at - 78C was not effective in preventing degradation of vitamin A. There were significant decreases of approximately 90% in levels of vitamin A in Cheddar cheese and mozzarella cheese irradiated at -78C and 0–5C compared to the corresponding nonirradiated products. Levels of vitamin A in nonfat dry milk irradiated at three different temperatures (22C, 0–5C, or - 78C) were variable compared to levels in the nonirradiated product. Levels of palmitic, stearic, oleic, linoleic, and linolenic acids were retained in all irradiated dairy products analyzed. Irradiation at the specified temperatures did not affect levels of individual amino acids in nonfat dry milk or mozzarella cheese.     

Vitamin A in bestrahlten Lebensmitteln

Zusammenfassung Durch 10 MeV Elektronenstrahlen induzierte Vitamin-A-Verluste in Frischkäse, Kalbsleberwurst, Schweineleber, Trocken-Vollei und Margarine nahmen während 4-8wöchiger Lagerung in Luftgegenwart zu. Die Verluste waren erheblich geringer, wenn bei 0 °C statt bei Raumtemperatur bestrahlt und gelagert wurde. Luftausschluß (Vakuum oder Stickstoff) oder Bestrahlung auf Trockeneis (etwa -80 °C) verhinderten Vitamin-A-Verluste noch wirksamer.

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Vitamin A in irradiated foodstuffs

Summary Vitamin A losses induced by 10 MeV electrons in cream cheese, calf liver sausage, pig liver, whole egg powder and margarine continued to increase during storage for 4–8 weeks in presence of air. Thus, vitamin A loss in sausage irradiated with 5 Mrad was 22% on the day after irradiation, 61% after 4 weeks. Irradiation and storage at O °C instead of at ambient temperature reduced these losses considerably. Exclusion of air (vacuum, nitrogen) or irradiation on dry ice (approx. -80 °C) were even more effective in preventing destruction of vitamin A. After 4 weeks of storage, cream cheese irradiated at 5 Mrad had lost 60% when irradiated and stored in air at ambient temperature, 20% in nitrogen atmosphere, 5% in vacuum package, and 5% when irradiated on dry ice and stored at ambient temperature.

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Für die zuverlässige und selbständige Ausführung der experimentellen Arbeiten sei Frau A. Schaffer auch an dieser Stelle gedankt     

辐照处理对桦褐孔菌多糖抗疲劳作用的影响

目的:研究经过辐照处理的桦褐孔菌多糖对小鼠的抗疲劳作用.方法:用60Co-γ射线进行辐照,得到5、10、20、30 kGy辐照剂量和未辐照的桦褐孔菌菌粉制得多糖.分为对照组、辐照高中低剂量组和未辐照高剂量组,对雄性昆明种小鼠进行四周连续灌胃,测定小鼠爬杆、力竭游泳时间,肝糖原(LG)、肌糖原(MG)、全血乳酸(BLA)...     

Radiation Processing of Minimally Processed Pineapple (Ananas comosus Merr.): Effect on Nutritional and Sensory Quality

ABSTRACT:  Radiation processing of minimally processed pineapple at a dose of 2 kGy was investigated. Effect of this treatment on different quality parameters like vitamin C content, total carotenoids content, sensory attributes, texture, and color was determined over a storage period of 12 d at 8 to 10 °C. Results showed that the irradiation treatment showed no significant effect ( P > 0.05) on total vitamin C content of pineapple samples but a significant decrease ( P ≤ 0.05) in vitamin C during storage period in both controls as well as irradiated samples was observed. However, total carotenoids were not affected by irradiation and were stable during the whole storage period as well ( P > 0.05). Sensory evaluation studies revealed that irradiation had no significant effect ( P > 0.05) on the ratings of any of the sensory attributes of pineapple samples. Taste panelists could not differentiate between control and irradiated samples. Textural studies showed no significant effect ( P > 0.05) of irradiation as well as storage period on the firmness of the central edible region of pineapple samples. Color attributes of both control and irradiated samples showed slight variation during the storage period of 12 d. However, irradiation at 2 kGy did not have a significant effect ( P > 0.05) on all color coordinates. Thus, radiation processing with 2 kGy did not affect significantly the nutritional value as well as the sensory quality of minimally processed pineapple samples.     

Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage

Residual nitrite and N-nitrosamine levels were monitored on irradiated emulsion-type cooked pork sausage in aerobic or vacuum packaging states during storage. The sausage was irradiated at 0, 5, 10, and 20 kGy and stored at 4 degrees C for 4 weeks. The residual nitrite levels were significantly reduced by gamma irradiation (P < 0.05), whereas the vacuum packaging was more effective for nitrite reduction than aerobic packaging during storage. N-nitrosodimethylamine (NDMA) and N-nitrosopyrrolidine (NPYR) levels were significantly reduced in the vacuum packaged sausage irradiated with 20 kGy after 4 weeks. Reduction of NPYR in aerobically packaged sausage was also found after 4 weeks by irradiating with a 5-kGy or higher dose. NDMA reduction was shown in vacuum packaging and irradiation at 20 kGy. Gamma irradiation was effective in reducing the residual nitrite all throughout storage and N-nitrosamines in sausage after storage.     

An extreme bias in the germ line of XY C57BL/6<->XY FVB/N chimaeric mice

Chimaeric analysis is a powerful method to address questions about the cell-autonomous nature of defects in spermatogenesis. Symplastic spermatids (sys) mice have a recessive mutation that causes male sterility due to an arrest in germ-cell development during spermiogenesis. Chimaeric mice were generated by aggregation of eight-cell embryos from sys (FVB/N genetic background) and wild-type C57BL/6 (B6) mice to determine whether the male germ-cell defect is cell-autonomous. The resulting FVB/N<->B6 chimaeras (<-> denotes fusion of embryos) were mated with FVB/N mice and coat colour of offspring was used to identify transmission of FVB/N or B6 gametes. Regardless of the relative contribution of B6 to somatic tissues of the chimaeras, almost all (282 of 284; 99.3%) offspring of B6 XY<->XY FVB/N (+/+ or sys/+) males (n = 9) received a FVB/N-derived paternal gamete. After mating of female B6<->FVB/N chimaeras, 51 of 73 (69.9%) offspring received an FVB-derived maternal gamete. Southern blot analysis of different tissues from chimaeric males indicated that, despite the presence of balanced chimaerism in somatic tissues, the germ line in B6 XY<->XY FVB/N mice was essentially FVB/N in composition. Thus there is a strong selective advantage for FVB/N male germ cells over B6 male germ cells in B6<->FVB/N-aggregation chimaeras at some stage during development of the male germ line. Each of three male chimaeras that were either B6 XY<->XY FVB/N (sys/sys) or B6 XX<->XY FVB/N (sys/sys) in composition was sterile, and testis histology was essentially sysmutant. This finding indicates that the function of the gene(s) affected in the sys mutation may be required in the testis, although whether expression is required in germ cells, somatic cells or both remains unknown. The extreme bias in transmission of male gametes has implications for experimental design in studies that use chimaeric analysis to address questions regarding the cell-autonomous nature of germ-cell defects in mice.     

Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat was irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and non-irradiated meat was kept in a refrigerator (1–4 °C). General composition and sensory evaluation of camel meat was done two days after irradiation, whereas, microbiological and chemical analysis was done immediately after irradiation and throughout the storage periods. The results indicated that all doses of gamma irradiation reduced the total mesophilic aerobic plate counts (TPCs) and total coliforms of camel meat. Thus, the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, thiobarbituric acid (TBA) values, total acidity and fatty acids of camel meat were observed due to irradiation. There were slight effects of gamma irradiation in both total volatile basic nitrogen (VBN) and lipid oxidation values in camel meat. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats.     

Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality

ABSTRACT: In the present study, radiation processing of minimally processed carrot and cucumber at a dose of 2 kGy was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 16 d at 8°C to 10° C. In the case of cucumber, treatment of irradiation as well as storage period showed no significant change in the total vitamin C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect ( P < 0.05) on total vitamin C content of the samples. However, during storage, both control as well as irradiated samples showed significant decrease ( P < 0.05) in vitamin C content. Total carotenoids content in carrot remained almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had no significant ( P < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of cucumber affected the flavor significantly. However, this change did not alter the overall acceptability of cucumber. Textural studies revealed that in both carrot and cucumber, there was no significant change ( P < 0.05) in firmness of the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. In the case of cucumber, there was no significant change ( P < 0.05) in the texture of both peripheral regions. However, during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color measurement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as sensory quality of minimally processed foods did not alter significantly after gamma irradiation.     

Reduction of radiation-induced vitamin E- and B1- losses by irradiation of foodstuffs at low temperature and by exclusion of atmospheric oxygen

The protective effect of low temperatures during irradiation on vitamin B1 and E levels in foods is not abolished by subsequent storage or heating. Egg powder irradiated at 1 Mrad in the presence of air and stored for 4 months at ambient temperature lost 68% of its thiamin content when irradiated at 20 degrees C, 33% when irradiated at -30 degrees C. Sunflower oil irradiated at 3 Mrad in the presence of air and subsequently heated for 1 hour at 180 degrees C lost 98% of its alpha-tocopherol content when irradiated at 20 degrees C, 65% when irradiated at -30 degrees C. Exclusion of atmospheric oxygen by packaging under nitrogen reduced the loss of alpha-tocopherol in irradiated (0.1 Mrad) rolled oats after 8 months of storage from 56 to 5% and the loss of thiamin from 86 to 26%. Vacuum packaging was equally effective during the first 3 months and somewhat less effective during the following 5 months. Packaging under carbon dioxide showed no advantage over packaging in air. Sensory evaluation of rolled oats, raw or cooked, 1 and 3 months after irradiation with 0.1 Mrad indicated no significant quality difference between unirradiated and irradiated samples packaged under nitrogen.     

巴马长寿特征饮食模式对自然衰老小鼠的抗衰老效果

为了检验巴马长寿特征饮食模式的抗衰老效果,本实验采用3 月龄年轻小鼠和15 月龄自然衰老小鼠为研究对象,依据团队前期研究结果,选取巴马长寿区饮食的特征营养素（膳食纤维、VA、VC、VE、β-胡萝卜素、大豆异黄酮、番茄红素、铁、锰、钴、硒元素）为调控因子,并加入益生菌,进一步优化出两种巴马长寿特征饮食模式（优食I和优食II）。以巴马长寿特征饮食模式喂养小鼠,连续8 周。采用Morris水迷宫实验检验小鼠的学习记忆能力,并对脑组织超氧化物歧化酶活力、谷胱甘肽过氧化物酶活力与丙二醛含量进行测定,最后采用苏木精-伊红染色观察脑组织海马区特征。结果表明,与衰老对照组相比,衰老优食I、II组逃避潜伏期显著缩短（P＜0.05）,衰老优食II组雄鼠目标象限停留时间显著延长（P＜0.05）;与年轻对照组相比,年轻优食I组雌鼠穿越平台次数显著提高（P＜0.05）,年轻优食I、II组雄鼠目标象限路程显著延长（P＜0.05）。与对照组相比,年轻优食I组与衰老优食I、II组脑组织超氧化物歧化酶活力与谷胱甘肽过氧化物酶活力均显著提高（P＜0.05）;衰老优食I、II组丙二醛含量均显著降低（P＜0.05）。与衰老对照组相比,衰老优食I、II组小鼠海马区神经元细胞变性、坏死和凋亡的现象得到有效缓解。结论：这两种优化的巴马长寿特征饮食模式均能够有效增强年轻小鼠与自然衰老小鼠学习记忆能力并起到一定的抗衰老效果,尤其在自然衰老组小鼠中表现明显,其中优食I效果更佳。这提示两种巴马长寿特征饮食模式在健康长寿指导方面效果明显,也为其进一步研究提供良好的参考。     

Sensorial,nutritional and microbiological quality of fresh cilantro leaves as influenced by ionizing radiation and storage

The impact of gamma irradiation on aroma, appearance, nutritional, textural, and microbiological quality attributes of fresh cilantro (Coriandrum sativum L.) was investigated. Irradiation at doses up to 2 kGy did not significantly influence aroma, amount of total volatile compounds, color or overall visual quality. Although firmness of cilantro was reduced by irradiation at day 0, there was no significant difference among treatments after 3, 7 and 14 days of storage at 3 °C. Irradiation did not have a consistent effect on antioxidant power or phenolic content during the 14-day storage. In contrast, vitamin C content was lower at day 14 in samples irradiated at 2 and 3 kGy. Cilantro irradiated at 3 kGy had higher decay rate and off-odor scores than other samples after 14 days of storage. The total aerobic plate count of irradiated cilantro was significantly lower than that of nonirradiated controls immediately after irradiation and during the entire storage period. Our results suggest that fresh cilantro irradiated at 2 kGy retained its sensorial quality and shelf life.