부산대학교 도서관

Fresh vegetables, in some cases stored in nitrogen, were gamma irradiated with doses of 0.25 to 1.0 Mrad, then stored at 35 deg F, and evaluated for taste at various periods up to 305 days. All nitrogen-packed irradiated sweet corn was acceptable after 305 days, in contrast with unirradiated 35 deg F control samples, which were spoiled. One set of nitrogenpacked irradiated broccoli samples was acceptable after 270 days at 35 deg F; all others were unacceptable after this period. All of the irradiated strawberries were less acceptable than 35 deg F controls at all time periods. Correlation of objective color measurements with visual color scores varied with the product, but dominant wavelength, purity, or brightness was significantly related to color score for all products tested. Irradiation of strawberries resulted in bleaching of the characteristic red color, the amount of bleaching being greater at the higher dose levels. Samples irradiated at the higher levels had the lowest average dominant wavelength, closer to the orange area of the spectrum, and the lowest average purity. The pH of all strawberry syrup samples was between 3.1 and 3.5, and varied only slightly with blanching, radiation treatment, or time period. (H.H.D.)