Use of irradiation to improve the mirobiological safety of some fresh pre-cut fruits

Fekete, B. and Kiskó, G. and Stefanovits-Bányai, É. and Mohácsi-Farkas, Cs. (2012) Use of irradiation to improve the mirobiological safety of some fresh pre-cut fruits. Acta Alimentaria, 41 (Supple). pp. 52-61. ISSN 0139-3006

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Abstract

Fruits and vegetables are increasingly consumed as a part of healthy diets. They are routinely consumed raw, without any further antimicrobial processing. The aim of our studies was to determine radiation doses improving the microbial safety of fruits without diminishing quality parameters of these produce. Effects of low dose irradiation on the microbiota, antioxidant capacity, total polyphenol contents, firmness and sensory properties of pre-cut apple, orange and banana were investigated. Dose of 2.0 kGy was able to reduce considerably the microbiological contamination of fruits, apple, orange, banana, but microorganisms surviving the irradiation are able to recover and grow during refrigerated storage. Two kGy was an acceptable radiation dose for the treatment of these products, having no significant effect on the mentioned quality parameters.

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