SciELO - Scientific Electronic Library Online

 
vol.27 issue1Influence of edible coatings in the reduction of solids uptake in osmotically dehydrated JenipaposPhysicochemical properties of commercial samples of honey added with propolis from São Paulo state, Brazil author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

MARTINS, Cecília Geraldes et al. Shelf life of irradiated minimally processed (MP) watercress (Nasturtium officinale). Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.1, pp. 44-48. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612007000100008.

This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to higher doses were reduced to 9 days (3 kGy) and 6 days (4 kGy) due to changes in appearance. The microbiological quality was good throughout the experiment.

Keywords : watercress; vegetable irradiation; acceptance test.

        · abstract in Portuguese     · text in English     · pdf in English