Effect of gamma irradiation on microbial growth and sensory quality of fresh-cut lettuce |
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| Authors: | Zhang Likui Lu Zhaoxin Wang Hongxi |
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| Affiliation: | College of Food Science and Technology, Nanjing Agriculture University, Key Lab of Food Processing and Quality Control, Ministry of Agriculture, 1 Weigang Nanjing 210095, PR China. |
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| Abstract: | Fresh-cut lettuce was irradiated and microbiological and sensory quality was examined during storage at 4 degrees C. Experimental results showed that the number of aerobic mesophilic bacteria on fresh-cut lettuce irradiated with 1.0 kGy was reduced by 2.35 logs and sensory quality was maintained best during storage for 8 days at 4 degrees C. It was indicated that Gompertz model could predict the bacterial number on fresh-cut lettuce if the initial level was known. |
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