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

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

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, m...

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Veröffentlicht in:Food science and biotechnology 2013-06, Vol.22 (3), p.687-690
Hauptverfasser: Jouki, Mohammad, Khazaei, Naimeh
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Aerobic bacteria
Crocus
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description 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 ?-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.
doi_str_mv 10.1007/s10068-013-0132-7
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subjects Aerobic bacteria
Crocus
title Effects of low-dose ?-irradiation and modified atmosphere packaging on shelf-life and quality characteristics of saffron (Crocus Sativus Linn) in Iran
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