Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea)》.pdf

Food Packaging and Shelf Life 5 (2015) 50–55 Contents lists available at ScienceDirect Food Packaging and Shelf Life journa l homepage: http://www.e /locate/fpsl Radiation processing for enhancing shelf life and quality characteristics of minimally processed ready-to-cook (RTC) cauliflower (Brassica oleracea) Jasraj Vaishnav *, Vanshika Adiani, Prasad S. Variyar Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, Maharashtra 40085, India A R T I C L E I N F O A B S T R A C T Article history: Minimally processed ready-to-cook (RTC) cauliflower samples were irradiated, stored at 4 C for 21 days. Received 14 October 2014 The samples were analysed for nutritional, physiochemical and sensory quality periodically at intervals of Received in revised form 20 April 2015 0, 7, 14 and 21 days. An irradiation dose of 0.5 kGy enhanced the microbial quality and extended shelf life Accepted 18 May 2015 by 7 days without significant losses in quality attributes. Antioxidant activity and total phenolic content Available online 10 June 2015 (TPC) were significantly increased on irradiation (0.5 kGy) while no significant effect was noted in texture, total ascorbate content and flavonoid content. Keywords: ã2015 Elsevier Ltd. All rights reserved. Minimally processed cauliflower Gamma radiation Shell life 1. Introdu