Effects of low-dose γ-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran

被引：15

作者：

Jouki, Mohammad ^{[1
]}

Khazaei, Naimeh ^{[2
]}

机构：

[1] Islamic Azad Univ, Young Researchers Club, Shahr E Qods Branch, Tehran, Iran

[2] Islamic Azad Univ, Shahr E Qods Branch, Tehran, Iran

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2013年 / 22卷 / 03期

关键词：

gamma-irradiation; modified atmosphere packaging; saffron; contamination; PATHOGENS; COLOR;

D O I：

10.1007/s10068-013-0132-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of different packaging methods (air and modified atmosphere packaging) combined with irradiation (0.0, 1.0, and 2.0 kGy) on the preservation of saffron samples stored at room temperature for up to 60 days were investigated. Microbial analysis of aerobic bacteria, coliform, Escherisha coli, mold, and yeast was carried out. Among the analyzed bacteria, coliforms were most sensitive to gamma-radiation. Based on sensory analyses and physicochemical analyses as a whole, the saffron samples packaged under modified atmosphere and irradiated with dose 2.0 kGy were acceptable under storage for 60 days, compared to 30 days for air-packaged non-irradiated samples.

引用

页码：687 / 690

页数：4

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