Shelf life extension of fresh turmeric (Curcuma longa L.) using gamma radiation

被引：12

作者：

Dhanya, R. ^{[1
,2
]}

Mishra, B. B. ^{[3
]}

Khaleel, K. M. ^{[1
,2
]}

Cheruth, Abdul Jaleel ^{[4
]}

机构：

[1] Sir Syed Coll, PG Dept, Taliparamba 670142, Kerala, India

[2] Sir Syed Coll, Res Ctr Bot, Taliparamba 670142, Kerala, India

[3] Bhabha Atom Res Ctr, Food Technol Div, Mumbai 400085, Maharashtra, India

[4] AECOM Ltd, DMJM Int Cansult Maunsell, Consultant Gardens Sector Projects, Alain Municipal & Eastern Emirates, Abu Dhabi, U Arab Emirates

来源：

RADIATION PHYSICS AND CHEMISTRY | 2009年 / 78卷 / 09期

关键词：

Gamma radiation; Turmeric; Microbial decontamination; Texture; Color; CARBOHYDRATE-METABOLISM; GINGER RHIZOMES; IRRADIATION; FRUITS; ENHANCEMENT; DEGRADATION; CELLULOSE; PECTIN;

D O I：

10.1016/j.radphyschem.2009.05.011

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Gamma radiation processing was found to extend shelf life of fresh turmeric. A 5 kGy radiation dose and 10 degrees C storage temperature was found to keep peeled turmeric samples microbe free and acceptable until 60 days of storage. The control sample without radiation treatment spoiled within a week of storage. The changes in color, texture and moisture content of fresh turmeric due to radiation treatment were found to be statistically insignificant. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：791 / 795

页数：5

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